![极度爆浆 | 浓郁抹茶脆皮泡芙&香草味的卡仕达酱脆皮泡芙(保姆极教程)](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/5d5/4cc/53f/f2eb826afb700148e7ba2c8.jpg_1280_1280_3_8b5d.jpg)
前言
今天给大家带来浓郁抹茶味的脆皮泡芙和香草味卡仕达酱脆皮泡芙,两种口味一次满足。抹茶脆皮泡芙表皮蓬松脆口,内馅中填满著迷人滑順的抹茶卡仕达酱,吃起来非常富有层次感。而原味脆片泡芙挤入满满的香草卡仕达酱的质感和甜度恰到好处,一次能吃好几个。做法步骤只要注意几个重点技巧,就可成功烤出漂亮的泡芙,在家也能轻松享用~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/1cc/519/ade/8847f09efb28fc6c1efbd91.jpg_1080_0_40_832e.jpg)
首先来做内馅卡仕达酱~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/e88/a75/791/5a84a975d707a23436b7bc0.jpg_1080_0_40_cb0f.jpg)
材料有:牛奶200克、蛋黄2颗、细砂糖45克、低筋面粉15克、玉米淀粉5克、无盐黄油15克、香草精适量~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/96a/e60/4f7/f40b4f145e2e8f75b6aff2b.jpg_1080_0_40_0636.jpg)
首先把两颗蛋黄倒入无水无油的锅中,一次性加入45克的细砂糖,搅拌至无细砂糖颗粒无止~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/5c3/b41/54c/3b923243d7a24cb50b84471.jpg_1080_0_40_2f76.jpg)
接着过筛加入15克的低筋面粉和5克的玉米淀粉,永手动打蛋器搅拌至无面粉颗粒为止~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/a79/545/3da/24252ae90fb45dd7dc44ceb.jpg_1080_0_40_d752.jpg)
接着200克的牛奶放入微波炉加热2分钟左右,沸腾的状态,接着刚开始慢慢地一点点倒入蛋黄糊中,一边倒入牛奶一边用手动打蛋器不停地搅拌蛋黄糊,直到把全部牛奶倒完~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/38e/f72/320/3b53a4034de0a0395171761.jpg_1080_0_40_875e.jpg)
接着把蛋黄糊放在炉上加热,一边加热一边不停地搅拌,慢慢你会发现蛋黄糊越来越浓稠,直到搅拌到浓稠细腻的面糊状~接着趁热加入黄油,继续搅拌均匀后就可以离火了~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/c3b/e6b/193/0b387cecb5ef42b859340bc.jpg_1080_0_40_ac38.jpg)
然后滴入几滴香草精提味,再用手动打蛋器搅拌均匀后,卡仕达酱就完成了~用保鲜膜紧贴着卡仕达酱包裹起来,切记保鲜膜一定要紧贴着卡仕达酱,防止表面干燥变硬~接着放入冰箱冷藏保存~
泡芙表面脆皮部分~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/2e5/54a/df1/3954d8473821524851897a1.jpg_1080_0_40_6a80.jpg)
材料有:无盐黄油70克、糖粉45克、低筋面粉100克
🌿温馨提示🌿:无盐黄油要提早室温软化~如果忘记提早拿出来,可以放入微波炉微20秒~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/eff/612/108/09601922fd1c1668b4a59f7.jpg_1080_0_40_c669.jpg)
无盐黄油软化后,用刮刀轻轻按压,搅拌均匀后加入45克的糖粉,继续搅拌至无颗粒状~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/21d/3a3/1b2/4974b934e6fb22b4312ab52.jpg_1080_0_40_b1ae.jpg)
接着在黄油中过筛加入100克的低筋面粉~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/b0f/231/420/8a86302ad4a2b8ee9764e97.jpg_1080_0_40_b446.jpg)
接着用刮刀搅拌至面絮状,接着套上一次性手套揉到细腻光滑的面团,接着把面团倒入保鲜膜上,包裹起来整形成宽4公分左右长方形~放入冰箱冷冻保存。
接着做泡芙壳~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/b33/25a/efb/83d95286015d16e424f30fd.jpg_1080_0_40_5602.jpg)
材料有:无盐黄油60克、低筋面粉100克、牛奶250克、细砂糖20克、鸡蛋3颗~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/d06/b59/703/d719323e28d29d198c10c4c.jpg_1080_0_40_a15c.jpg)
首先先在烘培纸上画上圆圈,方便待会把面糊挤在圆圈里,这样大小会比较均匀~
🌿温馨提示:烤箱开始预热350华氏度15分钟~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/6f2/a02/453/f68aba03f10143071e501c0.jpg_1080_0_40_571a.jpg)
接着250克的牛奶和60克的无盐黄油倒入锅中,放在炉上加热到无盐黄油软化~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/697/b93/23e/3f5a0c78e93509ef1dc1dd5.jpg_1080_0_40_5f15.jpg)
接着过筛筛入低筋面粉,快速搅拌至无面粉颗粒的面糊~然后就离火~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/fac/37a/c4d/80762ff5625a869176b2e20.jpg_1080_0_40_d8a0.jpg)
趁热加入20克细砂糖,继续搅拌均匀,接着鸡蛋一颗颗加入,每加入一颗鸡蛋搅拌均匀后再加入第二颗,搅拌至提起刮刀面糊缓慢掉落的浓稠面糊状~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/ef9/028/ae7/23a40298dafba0a51d9db7e.jpg_1080_0_40_b9e2.jpg)
接着把面糊装入裱花袋,用大号圆形裱花嘴,把面糊均匀地挤在圆圈上~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/012/61f/c1f/2f4622cc30d3e05ee564609.jpg_1080_0_40_1f4b.jpg)
力道均匀地把面糊挤在圆圈中,每份的量要一致~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/dcd/a54/018/ea72bb546744d15dadbf69b.jpg_1080_0_40_1d0c.jpg)
把之前在冰箱里冷冻的脆皮拿出来,切成薄片,我这次切的太厚了,大家切记要切薄一些~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/9d4/fa3/b74/42db654b56b04cb19307f00.jpg_1080_0_40_a661.jpg)
接着把脆皮放在面糊上,轻轻按压一下~送入烤箱375华氏度烤20分钟后转350华氏度再烤10分钟左右~
🌿温馨提示:根据自己家烤箱温度适当调整~切记再烘烤当中不能把烤箱们打开,这样会使泡芙膨胀不起来哦!这点很重要哦!
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/2c0/c1b/586/e67a3fa0ae4b02be8805153.jpg_1080_0_40_bb34.jpg)
烤好的泡芙,在每个泡芙在底部戳个洞,再放入还没有冷却的烤箱中,烤箱们开一点点,让泡芙中间烘干~大概5分钟左右就可以取出,放在烤架上放凉备用~
接着制作内馅~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/3db/1d7/938/a2d2acebfbd3a2ef1eb771a.jpg_1080_0_40_dd74.jpg)
把先前做的卡仕达酱从冰箱取出,平均分成两份~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/25e/34e/eda/3573862e4390c2888bad188.jpg_1080_0_40_4a9b.jpg)
接着200克的淡奶油加入20克的细砂糖,用电动打蛋器打发至8成分~接着平分两份~一份最原味的,另一份做抹茶味的~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/76a/e68/b08/ba51d1e94039d18aac99915.jpg_1080_0_40_9ea1.jpg)
接着5克的抹茶粉兑入2大勺的水搅拌至均匀的抹茶糊,接着把抹茶糊加入淡奶油中,用手动打蛋器搅拌均匀,然后加入之前做好的卡仕达酱,把卡仕达酱也平分两份,一份加入原味中,一份加入抹茶味中各自搅拌均匀~就成了原味的卡仕达酱和抹茶味的卡仕达酱~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/32e/269/92d/46270d233b9b188e058c380.jpg_1080_0_40_9988.jpg)
把抹茶味的卡仕达酱和原味的卡仕达酱各自装入裱花袋中~使用圆形裱花嘴~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/732/205/cf2/19a793d35ee611073ee1544.jpg_1080_0_40_7476.jpg)
接着泡芙已经放凉了,脆皮特别酥脆,挤的时候很容易把脆皮弄碎,要温柔一点对待它哈哈哈
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/216/c10/3da/528d5ccb3641793b05a0a13.jpg_1080_0_40_96bc.jpg)
在泡芙底部刚才已经戳了洞随着这个洞把卡仕达酱挤满里面~你会发现泡芙会膨胀起来,里面满满地卡仕达酱,吃起来有种爆浆的感觉~
🌿温馨提示🌿:内馅最好现挤现吃,这样表皮比较酥脆哦~^_^卡仕达酱可以放在冰箱冷藏,想吃的时候再把卡仕达酱挤在泡芙里,这样口感棒棒哒~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/b23/88d/071/9175b9adbe5954009119128.jpg_1080_0_40_ee12.jpg)
这个配方总共做出来,9个抹茶味的泡芙和8个原味的泡芙~在抹茶味的泡芙筛上抹茶粉,原味的筛上一点糖粉装饰一下~我这次脆皮做的太厚了,卖相不好看,不过吃起来真的好吃到爆了~
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/e6a/418/481/e8e786fdb9dbc893de8ae5c.jpg_1080_0_40_c7fd.jpg)
卖相不大好,不过口感却非常非常赞,很好吃😋
![](https://imgcache.dealmoon.com/fsvrugc.dealmoon.com/ugc/280/dcb/d08/c6e46e94fc824521b44326c.jpg_1080_0_40_9fc4.jpg)
太好吃了,没有忍住吃了4个,不好意思又深夜放毒了,真的非常好吃,表皮酥脆,内馅浓郁的卡仕达酱,吃起来特别有层次感,非常非常棒!超级推荐大家试试看~
指定话题:蛋糕甜品DIY
最后谢谢大家的观看,不知不觉又加班做甜品到深夜,喜欢这款泡芙的宝宝们不要忘了动动手指头帮忙点个赞,喜欢也可以➕关注哦!我是一个爱烘培的纸老虎~
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