鲜肉月饼

2024-05-07 21:05:47 191

鲜肉月饼
一年一度的中秋又快到了,当然少不了月饼啦。
鲜肉月饼是苏式月饼的一种,更是江浙沪一带的汉族特色小吃。
记得每年中秋都会排队去买,一直想着这么好吃的月饼是怎么做的,今年终于实现了多年的愿望。
苏式月饼是用面粉、糖、猪油、水等制皮,面粉、猪油制酥,经过制作酥皮、包馅、成型、烘烤而成。
它最大的特点就是包裹在肉外面的千层酥皮,一口咬下去,酥松香脆,油而不腻,
猪肉的香味和酥皮的层次感浑然一体,世界如此美好~~

Details of ingredients

  • 面粉200g
  • 猪油80g
  • 糖粉25g
  • 80g
  • 面粉135g
  • 猪油65g
  • 猪肉泥200g
  • 蛋黄1个
  • 黑芝麻少许
  • 10g
  • 4g
  • 味精4g
  • 香葱20g
  • 酱油14g
  • 十三香2g
  • 黄酒10g
  • 40g
  • 淀粉35g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味咸鲜
  • 时间三小时

Steps to make 鲜肉月饼

  • 1.将水油皮中的所有材料混合揉成团,因为要揉出面筋来所以需要多揉一会直到面团表面光滑并用保鲜膜包好静置半小时。
  • 2.将油酥中的材料混合揉成团即可
  • 3.将馅料中的所有材料混合搅拌均匀后冷藏半小时
  • 4.分割油皮和油酥,分别为油皮19g每个,油酥10克每个
  • 5.将油皮压扁包入油酥,依次全部包好,用保鲜膜盖住防止表面干燥影响成品,静置10分钟
  • 6.将酥皮擀成长方形
  • 7.像叠被子一样叠起来,依次叠好后,静置松弛10分钟。
  • 8.再次擀开后卷起后两边捏一下尽量呈圆球状
  • 9.将经过两次擀压的酥皮压扁再擀成圆形,包入肉馅,收口向下,放入烤盘,稍微压扁一点
  • 10.表面均匀的刷上蛋黄液并撒上芝麻200度 20-25分 烤制表面微微鼓起呈金黄色即可
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