【绿豆椪】
by 毛毛妈
绿豆椪是台湾特色产品，具有清香，甜而不腻，皮薄如纸，入口即融的特色。椪（peng）：闽南语中指蓬松、松软。这是今年做的。
用料:
绿豆蓉：
1：去皮绿豆1袋300克；
2：白糖1杯（210克），玉米淀粉（Corn starch）3大匙，炼乳半罐75毫升，玉米油3/4杯（122克）；
水皮，油皮：
3：中筋面粉（All purpose flour）320克（2杯）加糖2大匙（28克）拌匀；
4：玉米油60克（1/3杯），水180克（大约3/4杯+1.5大匙）；
5：低筋面粉（Cake and Pastry flour）190克（1又1/3杯），玉米油105克（1/2杯）；
内馅：
6：自制福建肉松120克，做法见福建肉松；
蛋液：
7：鸡蛋黄1个加水1大匙。
装饰：白芝麻1大匙。
做法：
1、绿豆蓉：去皮绿豆洗净，放入锅，加水3-4杯，开大火煮至滚，调小火煮45分钟至软糯。然后放入2料里的炼乳，和糖及油，中小火炒至馅干挺，没什么水气了便可。
2、水皮：将4料倒入3料中，和成软面团，然后揉到光滑，保湿静置30分钟。
3、油皮：将5料和成软面团。
4、馅：绿豆沙分成24份，取一份压成圆饼，将福建肉松1.5匙放在豆沙中间，包起来捏成圆球备用。
5、绿豆椪：手上稍涂点玉米油，然后将水皮和油皮各分成24份。做的过程要用保鲜膜盖住其他的皮料保湿。水皮一份擀成长圆形薄饼，取一份油皮均匀抹在擀开的水皮上，沿纵向从一端卷成筒。旋转90度，压扁后再沿纵向擀开，然后由两端向中心叠3折，擀开成一薄薄的长方形。沿纵向卷起成小圆筒，旋转90度卷起成小球状，保湿静置松弛10分钟。压扁小球擀成圆饼，圆饼上放一颗馅料球，收口捏好粘住。翻转180度放入直径7厘米的圆圈压扁，这样成品就大小一致又漂亮。具体做法见苏式雪菜鲜肉月饼。
6、将做好的绿豆椪坯放入烤盘，刷上蛋液，撒上少许白芝麻，放入预热至375oF/190oC的烤箱，烤22~25分钟。如果上色还不好的话，开Broil低档1~2分钟上色即可。各家的烤箱不同，注意温度及时间。稍冷后，就可以开吃了。
爱心分享：绿豆椪可放入密闭盒子，在冰冻箱储存。从冰冻箱拿出，可以用微波炉加热1分钟后，放入350oF烤箱烤10分钟，稍稍晾凉食用，真是又酥又香，人生一大享受。
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