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每年必做的彩色廣式月餅，妥妥的顏值天花板！
中秋季看膩了傳統(tǒng)的廣式月餅，這次換個顏色換種心情吧！真的非常吸睛哦！跟著我一起來做吧！

用料

餅皮（可做40個75克月餅）：

枧水

16克

花生油

120克

月餅糖漿

440克

中筋面粉

640克

抹茶粉

適量

紅絲絨液

少許

餡料：（按需）

每個月餅45克

蛋黃水：

蛋黃

1個

月餅糖漿

1滴

花生油

2滴

清水

少少許

彩色廣式月餅的做法

提前一晚制作餡料。這次我準(zhǔn)備了6種口味的餡料，大家也可以選擇自己喜歡的餡，每個餡45克，如果有蛋黃的，蛋黃+餡料一共45克。然后蓋上保鮮膜冷藏備用。
制作餅皮。將枧水、花生油、月餅糖漿混合后用蛋抽攪拌乳化。

加入中筋面粉

先用硅膠鏟攪拌

再戴上手套揉到均勻即

取1/4餅皮加入抹茶粉，另外1/4餅皮加入紅絲絨液揉至均勻。然后將3份餅皮分別用保鮮膜包好，室溫松弛1.5小時以上。

松弛完的三種顏色餅皮分成15克一份
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取一個原味餅皮和一個彩色餅皮

錯位折疊成團(tuán)后壓扁攤開，包入餡料。

包好的月餅可以沾少量手粉裹均勻，放入月餅?zāi)＞?，反?fù)按壓兩次，用力要均勻，再輕輕脫模即可。

月餅表面噴一點(diǎn)水霧，放入預(yù)熱好的烤箱（一次烤多盤的可提高預(yù)熱溫度），風(fēng)爐模式160度烘烤7分鐘定型后取出（上下火模式的烤箱用170度）。

如果包的比較慢的，可以包好一盤后先烤一次定型，等4盤都包完烘烤定型后再一起放入烤箱繼續(xù)烤。
取出月餅后稍微晾涼，間隙制作蛋黃水，將蛋黃加入一點(diǎn)點(diǎn)花生油、月餅糖漿、清水混合均勻，然后過篩一次，如果覺得還是太厚，再放一丟丟水稀釋下。
用羊毛刷在月餅表面上刷一層薄薄的蛋液，一定要很薄哦！這里不太建議用別的刷子。
將月餅再次送入烤箱，風(fēng)爐模式140度烤10分鐘（上下火模式的烤箱用165度，可蓋錫紙）注意烘烤的時間可以根據(jù)自己的烤箱情況做微調(diào)。