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1.油皮所有材料用面包机揉面功能完成ˊ松弛20~30分钟备用ˊ油酥部份用手压切方式抓匀成团备用ˊ
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2.咸蛋黄浸泡一下高梁酒后放入预热150度c的烤箱烘烤8~10分钟备用
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3.油皮松弛后和油酥各分为12份ˊ然后用油皮包上油酥ˊ稍为滚成椭圆状备用
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4.蔓越莓分为12份ˊ一一滚圆压扁(如水饺皮状)ˊ包上咸蛋黄备用
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5.将完成的油皮酥皮混合面团轻轻杆开成牛舌饼形状
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6.然后由上往下轻推卷起
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7.卷起后缩口朝上
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8.再用同样方式杆卷一次
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9.完成的样子如照片一样
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10.然后用刮板将面团一分为二
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11.切口朝上
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12.往下压扁ˊ然后用杆面棍杆成圆形状ˊ(记得杆卷面当表皮喔ˊ原本的底面拿来包馅)
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13.包上已经事先准备好的蔓越莓咸蛋黄馅料
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14.缩口朝下摆上烤盘ˊ放入已经事先预热的烤箱以170度c烘烤25~30分钟即可
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15.香酥好吃的抹茶蔓越莓螺旋卷就完成囉~~
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原本是要做抹茶红豆口味的ˊ爱乱搞的欧巴桑临时换了蔓越莓ˊ尝起来咸中带点酸甜ˊ香香酥酥也还不赖ˊ蔓越莓馅料我用现成的ˊ在烘焙材料行可以买到ˊ查询过资料ˊ用猪油口感会比较酥ˊ用无盐奶油口感会比较香ˊ就看个人喜好决定囉..........第一次做感觉很新鲜也有些手忙脚乱>