鲜肉月饼

2024-05-03 21:05:56 1010

鲜肉月饼
众多的月饼中,我最爱的便是这款“鲜肉月饼”和“豆沙月饼”,
鲜肉月饼还是上海街头吃到的,当时就觉得比甜得发腻的传统月饼好吃很多,非常对我的胃口。自打自己会做之后,便会经常做上一些来解馋,家人也都特别喜欢。

Details of ingredients

  • 猪肉末250g
  • 面粉330g
  • 玉米油120g
  • 5g
  • 清水80g
  • 2g
  • 姜末10g
  • 葱花10g
  • 生抽5g
  • 老抽2g
  • 芝麻油5g
  • 3g
  • 白胡椒粉1g
  • 玉米淀粉5g
  • 鸡精2g

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 鲜肉月饼

  • 1.肉馅里放入盐、生抽、老抽、姜末、3g糖、鸡精、白胡椒粉、芝麻油、玉米淀粉(如果肉馅偏瘦,可以加少许玉米油)
  • 2.油酥:130g面粉中倒入60g玉米油,混合均匀揉成团
  • 3.水油皮:200g面粉中倒入5g糖、60g玉米油、80g清水,和成面团后用保鲜膜盖上松弛20分钟
  • 4.把油酥分成16份,每份约12g,并搓成圆球
  • 5.再把水油皮面团分成16份,每份约22g,盖上保鲜膜放置15分钟
  • 6.取一个水油皮,用手捏成圆形,再将油酥放在中间
  • 7.把油酥包进去后,用虎口收紧封口,收口向下放
  • 8.擀成椭圆形
  • 9.由上往下卷
  • 10.卷好后,竖着放,并用手压扁
  • 11.擀成长条,底边压薄
  • 12.由上往下卷起
  • 13.卷好后用保鲜膜盖好,放置15分钟
  • 14.包之前放入葱花拌匀
  • 15.将面团对折后按扁
  • 16.擀成圆形面皮,放入肉馅,包起来,把口收紧封严
  • 17.翻面,用手掌稍加按扁
  • 18.做好后,全部放入烤盘中
  • 19.烤箱上下火190度预热,将烤盘放置烤箱的中层烤制30分钟
  • 20.烤好后取出,放至不烫趁热吃味道最好,又香又酥哦!
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