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曾經的紅極一時的點心，因為四四方方的形狀，外酥裡嫩的口感，不甜膩，軟糯的紫薯餡，紫薯餡裡包裹著麻薯或者馬蘇裡拉，呈現出來的拉絲效果，備受大傢的追捧 我這裡做好瞭的仙豆糕是9個的量
By 藝術傢手作
用料 餅皮部分 低筋面粉 145克 玉米淀粉 60克 白砂糖 35克 黃油 50克 全雞蛋 70克 餡料部分 去皮紫薯 220克 黃油 15克 白砂糖 10克 淡奶油 20克 煉乳 6克 麻薯/馬蘇裡拉芝士碎 適量
做法步驟 1、紫薯去皮，切片上鍋蒸15分鐘左右，能戳爛就可以瞭
2、蒸好的紫薯壓成泥，加入餡料部分的所有材料
3、不粘鍋中小火炒至不粘刮刀，就可以啦，盛出放涼備用
4、皮的材料合集，粉類我這裡都已經全部過篩瞭
5、黃油➕白砂糖隔水融化
6、融化好瞭，加入打散的雞蛋，並攪拌均勻
7、攪拌均勻後，加入過篩後的低筋面粉和玉米淀粉
8、用刮刀切拌的方式，混合看不見幹面粉
9、混合後，就是不粘手，表面光滑，能成團
10、將面團平均分9等份，大概41克一個
11、紫薯20克，麻薯15克，餡料一共加起來是35克左右一個
12、馬蘇裡拉芝士碎10克，紫薯25克，加起來也是35克一個
13、紫薯餡包好放在皮上，繼續包，用虎口慢慢推緊收口
14、包好後，整形成正方形，可以借助刮板，不管用什麼方式，整成正方形
15、不粘的平底鍋刷一點點油，放入整形後的仙豆糕
16、中小火煎每個面微微上色即可
17、梯形的仙豆糕也是那麼美
18、趁熱掰開，麻薯拉絲的效果
19、天呢，麻薯越拉越長
20、軟糯糯的麻薯➕不甜膩軟軟的紫薯➕酥酥的餅皮，愛瞭
21、馬蘇裡拉的拉絲效果也超好
22、最愛馬蘇裡拉餡的
小貼士 1，炒紫薯餡一定要中小火，掌握不好就全程小火，時間會有點長，需要耐心點哦 2，馬蘇裡拉包紫薯有點難收口，用虎口收的時候註意慢點 3，煎的時候，一定要用不粘平底鍋，鍋裡刷一點點油哦 4，每一面煎的時候註意形狀，否則煎出來就是奇形怪狀，微微上色即可 5，涼瞭後，還想要拉絲效果，可以再復煎一下
做菜好吃都有技巧，我的每道菜都有小妙招，大傢搜索“豆果”可以直接查看我的菜譜！
喜歡這個食譜記得收藏、關註哦！歡迎在下方留言分享您對這道美食的建議。
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