月饼=饼皮+馅料(馅料+流心)20g=8g+12g(10g+2g)30g=12g+18g(16g+2g)50g=20g+30g(25g+5g)63g=25g+38g(33g+5g)75g=30g+45g(37g+8g)100g=40g+60g(50g+10g)总而言之,皮:馅料=2:3这里写下来方便称量的时候看
烤制时间(自用):记得喷少量水防止开裂月饼大小:上管定型+上下管烤制上色30g:180°5min+170°5min50g:180°6min+170°8min100g:180°7min+170°10min
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