太好看了!太美了!这次的茶果把自己给美到了!好看的模具加上合理的配色,整个高级感就出来了。再加上漂亮的包装,送人真的不要太体面!
这次做了2种馅:羽衣甘蓝和咖啡,模具用的是50克月饼模。芸豆沙我是自己炒的,网上买现成的也可以,自己炒的比较健康清淡。想要自己炒的宝们可以搜我之前的配方(主页搜“桃山皮”即可)

用料

饼皮

芸豆

200克

熟粉

30克(低筋或者中筋炒熟即可)

羽衣甘蓝粉

1.5克

果蔬色素蜜桃色

少许

馅料

芸豆沙

200克

羽衣甘蓝粉

3克

咖啡酱

适量

双色茶果子(桃山皮月饼)的做法

  1. 先来制作馅料,芸豆沙分成2份,分别加入羽衣甘蓝粉和咖啡酱,拌匀后分成25克左右一份,搓圆后备用。

  1. 然后制作饼皮,芸豆沙里加入熟粉拌匀(熟粉使用低筋或者中筋粉都可以,放在不沾锅炒至微黄即可,可以多炒一点,保存好也能用很久。)

  1. 饼皮面团平均分成4份,其中2份分别加入羽衣甘蓝粉和果蔬色素揉匀。然后把两种颜色的饼皮,和原色饼皮分别分成12.5克一份,搓圆备用。

  1. 各取2种颜色的饼皮面团,错位折叠成团后压扁摊开,包入馅料。
  2. https://weibo.com/ttarticle/p/show?id=2309405164060160163849
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  1. 全部包完后,在每个面团上一点点熟粉裹匀,放入模具后压出花型即可。

  1. 成型后的茶果可直接食用,如果想要保存久一点的,可以再用烤箱上下火170度烘烤10分钟即可。晾凉后再放入脱氧剂密封打包。