【榨菜鲜肉月饼】
by 毛毛妈
9月19号又是一年的中秋节,借着月饼,遥祝远方的亲人们,朋友们,网亲们,健康快乐,团团圆圆~
水皮:
1:中筋面粉1杯(All purpose flour,160克),油酥(Lard)4大匙(60克);
2:水4大匙(60克);
油皮:
3:低筋面粉(Cake and pastry flour)1/2杯(74克),玉米油3大匙(42克);
榨菜鲜肉馅:
4:猪绞肉150克;
5:即食榨菜半包35克;
6:葱花1大匙,姜蓉1/3茶匙,盐1/4茶匙,鸡粉1/6茶匙,糖1/3茶匙,生粉1.5茶匙,香油2茶匙,生抽酱油1大匙,白胡椒粉1/6茶匙,水1.5大匙;
其他:
7:烤盘纸和烤盘。
以上材料可以做12个苏式月饼。
注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。
做法:
1、水皮:将1料里的面粉放入盆里,将油酥切小方块放入面粉里(图1),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2),然后保湿静置15分钟。
2、油皮:3料里的油和面粉放一干净盆里(图3),用一小勺拌匀(图4),静置15分钟。
3、榨菜鲜肉馅:在等待的过程中,将榨菜切小丁,将所有4-6材料放一碗中,(图5),用双筷子搅拌均匀上劲待用。
4、酥皮:案板上撒少许面粉,将水皮擀成长圆形薄饼,油皮均匀抹在擀开的水皮上(图6)。折叠两次成3折(图7),旋转90度后沿纵向擀开(图8),然后再叠成3折(图9)。让面保湿在冰箱里醒15分钟,然后沿纵向擀开再叠成3折。最后再擀开成长方形的薄皮(图10),从下端叠4折成一长条(图11-12)。
5、然后切12等份(图13),取一份酥皮压扁,将四角往中间推推,然后擀成直径10厘米的圆饼。包上十二份之一的肉馅(图14),收口(图15)。收口朝下放入铺了烤盘纸的烤盘里。
6、将烤盘放入已预热至400F/205C的烤箱内,烤20分钟即可。
心得分享:
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350F/175C烤箱中烤8分钟,同样又酥又香。
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