鲜肉月饼
作者：毛毛妈
用料:
水皮：
1：中筋面粉(All purpose flour) 2杯，面是从面粉袋里直接舀的，没筛过，加盐1/3茶匙拌匀。
2：玉米油或菜籽油1/3杯，水3/4杯。油皮：
3：中筋面粉3/4杯，玉米油1/3杯。
馅料：
4：瘦猪肉馅300克（Costco买的extra lean ground pork）。
5：盐1/2茶匙，鸡精1/4茶匙，生粉1大匙，万字牌生抽酱油1大匙，香油1大匙，白胡椒1/8茶匙，糖1茶匙，水1大匙，绍酒1大匙。
6：葱2根切碎， 姜末1 茶匙。
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鲜肉月饼。
做法：
馅料：取一盆，放入所有的4，5和6料拌匀。用一木勺顺一个方向搅拌至馅上劲。
油皮：将3料和成软面团，保湿静置20分钟 。
水皮：将2料倒入1料中，和成软面团然后揉到光滑，保湿静置30分钟。
手上稍涂点玉米油，然后将水皮，揉捏成2厘米直径的条，再揪成20份做水皮，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，压扁后再沿纵向擀开。过程请参阅鲜肉酥角的做法。再卷成筒，再纵向卷成小圆球，静置5分钟，接着压扁擀成圆饼状，放上1.5大匙馅料收口。
将做好的鲜肉月饼坯放入不粘煎锅里中火烤1-2分钟定型。这是跟孑孓^0^学的。然后放入烤盘放入预热至375F/190摄氏度的烤箱，烤20-25分钟即成。各家的烤箱不同，注意温度及时间。若是烤25分钟后还不上色，开Broil档1到2分钟。
非常好吃，皮很酥，一口咬下，皮直掉。一次吃不完，可再放烤箱里350F/195摄氏度烤7-8分钟后再食用。
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