【酥皮鲜肉月饼】
by 毛毛妈
一年一度的中秋又近了，做了些酥皮鲜肉月饼。毛毛和毛毛爸都很喜欢。
用料:
水皮：
1：中筋面粉（All-purpose flour）3/4杯（120克），糖1大匙，固态猪油（Lard）4大匙（60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）；
肉馅：
4：猪绞肉240克；
5：葱花2大匙，盐1/2茶匙，鸡粉1/4茶匙，糖1茶匙，生粉2茶匙，香油2茶匙，老抽2茶匙，生抽2茶匙，水2.5大匙；
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鲜肉月饼。
做法：
1、肉馅：肉馅加所有5料用双筷子搅拌均匀上劲备用（图1）。
2、水皮：将猪油切小方块放入1料的面粉里（图2），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。
3、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。
4、酥皮：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。
5、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）。包上十二份之一的肉馅（图15），收口（图16）放入烤盘里。
6、将烤盘放入预热至400oF/205oC的烤箱内，烤20分钟即可。
爱心分享：
1：剩余的月饼可放入密闭容器，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。
还有最近做的广式月饼，做法见紫薯广式月饼。
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