1
![](doupload/caipu/12/11/13/20121113031714577.jpg)
白芸豆洗净后用清水浸泡过夜
2
![](doupload/caipu/12/11/13/20121113031714531.jpg)
浸泡到白芸豆完全胀发,表皮没有褶皱
3
![](doupload/caipu/12/11/13/20121113031714860.jpg)
轻松的将白芸豆的外皮撕掉
4
![](doupload/caipu/12/11/13/20121113031715151.jpg)
撕掉外皮的白芸豆倒入锅里,放入没过白芸豆的清水,用高压锅炖半个小时
5
![](doupload/caipu/12/11/13/20121113031715668.jpg)
炖好的白芸豆十分酥烂
6
![](doupload/caipu/12/11/13/20121113031715666.jpg)
将煮好的芸豆倒入锅里,加入细砂糖,开始翻炒
7
![](doupload/caipu/12/11/13/20121113031715955.jpg)
一直用中小火翻炒,分次加入色拉油,每次都翻炒到油完全被豆泥吸收再加下一次。随着水分的挥发,馅会越炒越稠厚
8
![](doupload/caipu/12/11/13/20121113031715878.jpg)
当变成十分稠厚、干且硬的状态时,加入熟面粉,翻炒均匀并关火,馅就炒好了
9
![](doupload/caipu/12/11/13/20121113031715370.jpg)
将做好的白芸豆馅分为三份,一份与10ml抹茶粉混合,揉搓均匀即成绿茶馅;另一分与5ml咖啡粉、5ml可可粉混合,揉搓均匀即成摩卡馅;剩下的是原味白芸豆馅
10
![](doupload/caipu/12/11/13/20121113031715817.jpg)
将转化糖浆、枧水、色拉油混合搅拌均匀
11
![](doupload/caipu/12/11/13/20121113031715485.jpg)
倒入面粉及奶粉
12
![](doupload/caipu/12/11/13/20121113031716451.jpg)
用刮刀拌至絮状后,揉成面团。包上保鲜膜静置1个小时
13
![](doupload/caipu/12/11/13/20121113031716566.jpg)
将饼皮与馅料按3:7的比例分好(也可按2:8的比例)75克的月饼:皮22克、馅53克
14
![](doupload/caipu/12/11/13/20121113031716583.jpg)
手掌上沾少许面粉,取一个饼皮面团,在手掌上压扁,把馅料放在面团中间
15
![](doupload/caipu/12/11/13/20121113031716724.jpg)
用手把饼皮慢慢往上推,包裹住馅料
16
![](doupload/caipu/12/11/13/20121113031716664.jpg)
直到把馅料完全包裹住,用手搓成略小于月饼模内径的圆柱体。在面团表面拍上少许面粉,将月饼模直接按在烤盘上
17
![](doupload/caipu/12/11/13/20121113031716454.jpg)
将月饼模套在圆柱形面团上。用力按下后,压出月饼花纹,轻轻提起月饼模子,就可以了
18
![](doupload/caipu/12/11/13/20121113031716182.jpg)
做好月饼,三种馅料各做三个
19
![](doupload/caipu/12/11/13/20121113031716870.jpg)
在月饼表面喷点水,放入200度预热烤箱。烤5分钟左右,月饼表面花纹定型后,取出,在表面刷上蛋黄加蛋白的蛋黄液
20
![](doupload/caipu/12/11/13/20121113031716533.jpg)
继续入烤箱,烘烤15分钟左右,饼皮均匀上色即可