苏式雪菜鲜肉月饼
by 毛毛妈
我们家都很喜欢酥皮的点心，做了些苏式雪菜鲜肉月饼，用雪菜调馅，味道鲜美。毛毛一口气吃下3个。
用料:
水皮：
1：中筋面粉(All purpose flour) 320克（2杯），加盐1/3茶匙拌匀。
2：玉米油或菜籽油60克（1/3杯），水180克（大约3/4杯+1.5大匙）。
油皮：
3：中筋面粉215克（1又1/3杯），玉米油105克（1/2杯）。
馅料：
4：瘦猪肉馅250克（extra lean ground pork）。
5：葱2根切碎， 姜末1茶匙。
6：大香菇4朵，水泡软，洗净切小丁备用。
7：盐1/3茶匙，鸡精1/4茶匙，生粉1大匙，万字牌生抽酱油2茶匙，香油1大匙，白胡椒1/６茶匙，糖1茶匙，绍酒２茶匙。
8：鱼泉牌真空包装即食雪菜小半包150克.
蛋液：鸡蛋黄1个加水1大匙。
装饰：黑芝麻2大匙拌匀。
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24个鲜肉月饼。
做法：
馅料：取一盆，放入所有的4，5，6和7料拌匀（图A）。然后放入8料的雪菜，用一木勺顺一个方向搅拌至馅上劲备用（图B）。
水皮：将2料倒入1料中，和成软面团，然后揉到光滑（图C），保湿静置30分钟。
油皮：将3料和成软面团（图D），保湿静置20分钟。
月饼：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24份做水皮，油皮也分成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，从一端横向卷成筒（图E）。转90度，压扁后再沿纵向擀开，然后叠3折（图F）。接着擀开成长方形，沿纵向卷起，然后横向劵成小圆筒（图G），保湿静置松弛10分钟。
卷口朝侧面，压扁小圆筒（图H），然后擀成圆饼状（图I），这样月饼的层次多且薄。放上1大匙馅料，像包包子样收口（图K），因是油水皮，收口捏一会儿好黏住，翻转180度稍压扁（图L）。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（图M），然后放入烤盘，刷上蛋液，撒上少许黑芝麻（图N），放入预热至375F/190摄氏度的烤箱，烤24-25分钟，开Broil低档1到2分钟上色即可（图O）。各家的烤箱不同，注意温度及时间。
切开看看，层次分明，非常酥香。
心得：
1：做苏式月饼，馅料不能态湿，否则烤制过程会造成变形甚至破皮。
2：我试验过，同样的油皮水皮，叠法不同最后的效果大有不同。
3：剩余的月饼可放密闭盒子冰冻箱储存，吃前放入350F烤箱烤10分钟，就会又酥又香了。
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