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">今年月餅季,把各種月餅烤了個遍,鮮肉月餅一直是我的保留項目。吃慣了甜口,來點咸口也不錯呀。這次用的大包酥手法,一次可以輕松做很多個。本方子可以做32個
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">鮮肉月餅的用料
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, 黃油-水油皮 120g, 細(xì)砂糖-水油皮 30g, 水-水油皮 120g, 低筋面粉-油酥 240g, 黃油-油酥 140g,豬后腿肉500g,鹽1勺,生抽2大勺,榨菜2小包,紅蔥頭200g,黃酒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">鮮肉月餅的做法
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">步驟1:肉餡攪碎步驟2:把紅蔥頭榨菜攪碎,和肉餡及其他配料順時針攪拌至上勁
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">步驟3:水油皮和油酥分別和好,切一半備用步驟4:取出1/2油皮和1/2油酥,油皮搟成略大的薄片,油酥放中間步驟5:用油皮把油酥包起來,收口。如果有大氣泡戳破放氣。把面團(tuán)搟成長舌狀,折成3折被子。然后再同方向搟成大面片,長邊卷起。包上保鮮膜醒30分鐘。
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">步驟6:切成劑子,把兩頭捏在一起,和小包酥手法類似了。步驟7:肉餡團(tuán)成20g左右的團(tuán)。面皮劑子搟薄,把肉餡包起來。
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">步驟8:放在烤盤上,略微壓扁。可以用食用顏料印花紋,我就懶得印了。
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">步驟9:預(yù)熱180度,烤25分鐘即可。不同烤箱脾氣不一樣,如果火大可以用160度。