榨菜鲜肉月饼

2024-07-08 12:03:58 51

榨菜鲜肉月饼
一年一度的月饼季已在朋友圈火热上演,冰皮的、奶黄的、蛋黄的......,我的假期也快结束了!趁着还有空也做点吧!就做点鲜肉月饼吧!就是天气太热!偷懒做法,用了大包酥的办法!

Details of ingredients

  • 面粉300克
  • 猪油100克
  • 猪肉馅250克
  • 榨菜80克
  • 砂糖少许
  • 香油1小勺
  • 生抽1勺
  • 料酒1小勺
  • 食盐少许
  • 姜汁1小勺
  • 白胡椒粉少许
  • 鸡粉1小勺
  • 蚝油1勺

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 榨菜鲜肉月饼

  • 1.猪肉泥和榨菜丝一起剁匀
  • 2.把肉泥放入大盆中,加入料酒、姜汁、盐、砂糖、白胡椒粉、生抽、蚝油、香油、鸡粉搅拌均匀
  • 3.放入冰箱冷藏备用
  • 4.取一大盆加入200克面粉、50克猪油、温水80克左右
  • 5.和成光滑的水油面团后醒30分钟
  • 6.另取一个小盆加入100克面粉和50克猪油
  • 7.搅拌均匀,合成油酥
  • 8.把醒发的面团压扁,中间放上油酥,把油酥包住
  • 9.擀成长方形,像叠被子一样,在面坯的1/3处往中间折,再把另外的1/3处折过来
  • 10.再把面坯转个方向擀长,再折成四折,松弛一会,再擀长,折三折
  • 11.最后擀开成正方形
  • 12.慢慢卷起来
  • 13.切成10个小剂子
  • 14.取一个小剂子,把2头捏紧封口后松驰一会,再压扁擀大
  • 15.包上适量的榨菜肉馅
  • 16.用虎口慢慢收拢,封口一定要捏紧,不然烘烤的时候会流出汁水
  • 17.用八角蘸了色素,在上面印了个图案
  • 18.烤箱200度预热后,放入烤20-25分钟即可
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