portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">今年月饼季,把各种月饼烤了个遍,鲜肉月饼一直是我的保留项目。吃惯了甜口,来点咸口也不错呀。这次用的大包酥手法,一次可以轻松做很多个。本方子可以做32个
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">鲜肉月饼的用料
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">中筋面粉-水油皮 300克, 黄油-水油皮 120g, 细砂糖-水油皮 30g, 水-水油皮 120g, 低筋面粉-油酥 240g, 黄油-油酥 140g,猪后腿肉500g,盐1勺,生抽2大勺,榨菜2小包,红葱头200g,黄酒1勺,白砂糖1勺,芝麻油1勺, 焙香白芝麻 50克,玉米淀粉1勺,清水3勺
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">鲜肉月饼的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤1:肉馅搅碎步骤2:把红葱头榨菜搅碎,和肉馅及其他配料顺时针搅拌至上劲
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤3:水油皮和油酥分别和好,切一半备用步骤4:取出1/2油皮和1/2油酥,油皮擀成略大的薄片,油酥放中间步骤5:用油皮把油酥包起来,收口。如果有大气泡戳破放气。把面团擀成长舌状,折成3折被子。然后再同方向擀成大面片,长边卷起。包上保鲜膜醒30分钟。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤6:切成剂子,把两头捏在一起,和小包酥手法类似了。步骤7:肉馅团成20g左右的团。面皮剂子擀薄,把肉馅包起来。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤8:放在烤盘上,略微压扁。可以用食用颜料印花纹,我就懒得印了。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步骤9:预热180度,烤25分钟即可。不同烤箱脾气不一样,如果火大可以用160度。