【千层萝卜丝饼】
by 毛毛妈
喜欢酥皮点心的网亲们，可以试试这个咸的点心，非常棒噢。
用料:
水皮：
1：中筋面粉（All-purpose flour）3/4杯（120克），固态猪油（Lard）3大匙（45克）；
2：水3大匙（43克）；
油皮
3：低筋面粉（Pastry & Cake flour）1/3杯（55克），固态猪油（Lard）3大匙（45克）；
萝卜丝馅：
4：白萝卜一小条450克，去皮洗净切丝，盐3/4茶匙；
5：干虾米1大匙水泡软，切碎；
6：橄榄油1大匙，葱花2大匙，盐1/3茶匙，鸡粉1/4茶匙，糖1/4茶匙，生粉1.5茶匙；
其他：
7：蛋黄一个加1大匙水打匀；
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。以上的材料可以做12个萝卜丝饼。
做法：
1、萝卜丝馅：萝卜切丝后加盐3/4茶匙腌1小时，尽量挤去多余的水（图1）。小号不粘锅，放1大匙橄榄油，置炉上开大中火，炒香葱花和虾米离火。放入萝卜丝里，再放入剩余6料拌匀备用（图2）。
1、水皮：将猪油切小方块放入1料的面粉里，用Pastry blender或用手将面粉抓捏到猪油里成肉馅样。然后倒入2料，用叉子兜匀成较大块。手上撒点面粉，将水皮在撒了稍许面粉的案板上揉几下成面团（图3左），然后保湿静置15分钟。
2、油皮：3料里的猪油同样切小方块，用Pastry blender或用手将面粉抓捏成成肉馅样，然后手上稍微沾点面粉揉成软面团（图3右），保湿静置15分钟。
3、挞皮：案板上撒少许面粉，将水皮油皮都分成2等份，取水皮一份擀成长圆形薄饼，油皮均匀抹在擀开的水皮上（图4）。折叠两次成3折（图5），旋转90度后沿纵向擀开，然后再叠两次成3折（图6-7）。擀开成长方形，从下端叠4折（图11-12）成一长条。
4、然后切2厘米的6等份，取一份挞皮压扁，将四角往中间推推，然后擀成直径10厘米的圆饼（图14）。包上十二份之一的萝卜丝馅（图15），收口（图16），饼面上擦少许蛋液，在芝麻上压一下均匀沾上一层芝麻（图17），放入烤盘里（图18）。
6、将烤盘放入预热至375F/190C的烤箱内，烤20分钟，用上火再烤1-2分钟上色即可。
爱心分享：
1：剩余的酥饼可放入密闭容器，在冰箱里储存。吃的时候放入预热至350oF/175oC烤箱中烤8分钟，同样又酥又香。
1、萝卜丝馅：萝卜切丝后加盐3/4茶匙腌1小时，尽量挤去多余的水（图1）。小号不粘锅，放1大匙橄榄油，置炉上开大中火，炒香葱花和虾米离火。放入萝卜丝里，再放入剩余6料拌匀备用（图2）。
1、水皮：将猪油切小方块放入1料的面粉里，用Pastry blender或用手将面粉抓捏到猪油里成肉馅样。然后倒入2料，用叉子兜匀成较大块。手上撒点面粉，将水皮在撒了稍许面粉的案板上揉几下成面团（图3左），然后保湿静置15分钟。
2、油皮：3料里的猪油同样切小方块，用Pastry blender或用手将面粉抓捏成成肉馅样，然后手上稍微沾点面粉揉成软面团（图3右），保湿静置15分钟。
3、挞皮：案板上撒少许面粉，将水皮油皮都分成2等份，取水皮一份擀成长圆形薄饼，油皮均匀抹在擀开的水皮上（图4）。折叠两次成3折（图5），旋转90度后沿纵向擀开，然后再叠两次成3折（图6-7）。擀开成长方形，从下端叠4折（图11-12）成一长条。
4、然后切2厘米的6等份，取一份挞皮压扁，将四角往中间推推，然后擀成直径10厘米的圆饼（图14）。包上十二份之一的萝卜丝馅（图15），收口（图16），饼面上擦少许蛋液，在芝麻上压一下均匀沾上一层芝麻（图17），放入烤盘里（图18）。
6、将烤盘放入预热至375F/190C的烤箱内，烤20分钟，用上火再烤1-2分钟上色即可。
爱心分享：
1：剩余的酥饼可放入密闭容器，在冰箱里储存。吃的时候放入预热至350oF/175oC烤箱中烤8分钟，同样又酥又香。
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