鲜肉月饼

2024-05-02 03:06:41 47

鲜肉月饼
离中秋节不远了,看着大家都在做月饼,我又岂能不应这个景呢?
鲜肉月饼是我全家人最爱吃的,记得上次做的时候皮做得有点干,
不过馅料调的不错,所以口感还是得到家人的认可。
相信有很多人都特别喜欢吃鲜肉月饼吧,
反正,我家可都是无肉不欢者,
对于月饼,鲜肉的绝对是首选,
这次的量做了15个,个都不是很大,
一次我能吃1~2个呢。

Details of ingredients

  • 普通面粉150克
  • 猪油50克
  • 5克
  • 5克
  • 温水65克
  • 猪肉糜500克
  • 姜末少许
  • 酱油100ml
  • 3小勺
  • 2大勺
  • 鸡蛋1个
  • 普通面粉120克
  • 猪油60克

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 鲜肉月饼

  • 1.调肉馅:将所有调料加入;
  • 2.用筷子搅打均匀上劲,必须往一个方向搅打,完成后感受一下咸淡,如觉得淡,少许加点盐;
  • 3.水油皮和油酥揉好,水油皮和油酥用保鲜膜包住,同时醒15分钟;
  • 4.分别将水油皮18克,油酥12克,分好小剂子,共15份;
  • 5.将水油皮包入油酥,慢慢推油皮转动收口捏紧;
  • 6.收口朝下放置,盖上保鲜膜防止风干;
  • 7.用擀面杖将面团擀成长舌状;
  • 8.轻轻卷起;
  • 9.按扁再擀成长舌状,尽量擀长一些,擀越长层数会越多;
  • 10.再卷起,松弛15分钟;
  • 11.如图对折,中间用大拇指按下去,两头捏紧;
  • 12.搓成圆形,收口朝下;
  • 13.面团压扁,擀平,包入肉馅;
  • 14.整理成圆形,按扁,用筷子稍蘸点红色素点三个红点;
  • 15.烤箱预热180度,烤25分钟;
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