【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。
更多月饼:
Very nice info and right to the point. I am not sure if this is in fact the best place to ask but do you folks have any ideea where to employ some professional writers? Thx 🙂
Thanx for the effort, keep up the good work Great work, I am going to start a small Blog Engine course work using your site I hope you enjoy blogging with the popular BlogEngine.net.Thethoughts you express are really awesome. Hope you will right some more posts.
Very informative and excellent anatomical structure of articles, now that’s user genial (:.
You could certainly see your enthusiasm in the paintings you write. The arena hopes for more passionate writers such as you who are not afraid to mention how they believe. All the time go after your heart. “Until you’ve lost your reputation, you never realize what a burden it was.” by Margaret Mitchell.