萝卜鲜肉蟹壳黄
by 毛毛妈
今天又做了蟹壳黄烧饼，步骤又简化了些。
用料:
水皮：
1：中筋面粉(All purpose flour) 3杯，面是从面粉袋里直接舀的，没筛过。若是想吃得更健康，可将其中1杯中筋面粉换成全麦面粉（Whole wheat flour）。
2：不烫手的温水1.5杯（约360毫升），糖1大匙，快速发酵粉(yeast) 2茶匙，面粉1大匙，搅拌均匀，静置10分钟。
3：玉米油15毫升。
油皮：
4：中筋面粉1又1/4杯，玉米油1/2杯。
馅料：
5：瘦猪肉馅300克（Costco买的extra lean ground pork）。
6：白萝卜500克，去皮洗净切细丝，加盐3/4茶匙腌30分钟，挤去水。
7：鸡蛋1只，鸡粉1/4 茶匙，生粉1.5大匙，盐1/2茶匙，万字牌生抽酱油2大匙，香油1大匙，白胡椒1/8茶匙，糖1茶匙。
8：葱3根切碎， 姜末1 茶匙。
装饰：白芝麻适量。
注：1杯=240毫升，1大匙(1T)=15毫升，1茶匙(1t)=5毫升。以上用量可做20个蟹壳黄烧饼。
做法：
馅料：萝卜丝一定要先腌后挤去水，取一盆，放入所有的5，6，7和8料拌匀。用一木勺顺一个方向搅拌至馅上劲(图A)。油皮：将4料拌匀，保湿静置20分钟(图B)。
水皮：将2料倒入1料中，和成大块面团。这时面团粘手，可往面团上倒15毫升玉米油，再揉成软面团。这一步是关键，面一定要和得非常软，烤出来的蟹壳黄才会是脆软酥松。放在暖和的地方保湿，等到面团发至原来的两倍大。
手上和工作台上涂点玉米油，然后将发好的发面团，揉捏成2厘米直径的条，再揪成20份做水皮，记住一定不要加干面粉来揉面。油皮也分成20份。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，从一端横向卷成筒(图C)，压扁后再沿纵向和横向擀开成长方形。纵向卷起，然后横向卷成小圆球(图C)，静置5分钟，接着压扁擀成圆饼状，包上2.5大匙馅料，收口捏紧（用包包子、饺子的手法都行，目的是将口捏收拢）。将包好的饼坯在盛白芝麻的小碗里沾上一面芝麻(图D)，然后翻转放案板上，用手压成长圆饼状(图E)
烤箱预热至375F/190摄氏度，将做好的蟹壳黄坯放入烤盘后入烤箱，烤22分钟即成。各家的烤箱不同，注意温度及时间。若是烤22分钟后还不上色，开Broil档1到2 分钟。皮酥香脆，好吃的很。
爱心提示：蟹壳黄一次吃不完，可以放冰箱或冰冻室存储。第二天早上放到微波炉里热15-20秒后，再放面包炉(Toaster)里用低热档烤一下，你就可以吃到跟新鲜出炉一样的酥、松、香的蟹壳黄了。是一款绝好的早点及茶点。
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