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">中秋節(jié)快到了,做了傳統(tǒng)的蘇式鮮肉月餅,面粉用到了金龍魚家用原味蛋糕粉,這款蛋糕粉選用進(jìn)口小麥,面粉更低筋,做出的成品成功率更高,用它做出來的月餅起酥層次更多,口感細(xì)膩松軟,下次還要用它家的產(chǎn)品
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">蘇式鮮肉月餅的用料
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">金龍魚低粉(水油皮) 60克, 中粉(水油皮) 60克, 水(水油皮) 50克, 黃油(水油皮) 25克, 低粉(油酥) 100克, 黃油(油酥) 45克,豬肉餡,前腿肉300克,小蔥2根,老姜2片,生抽2勺,蠔油2勺,料酒1勺, 食用色素 適量
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">蘇式鮮肉月餅的做法
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:水油皮的料放入面包桶中攪拌步驟2:攪拌成團(tuán),金龍魚的低粉經(jīng)過精細(xì)研磨,所以粉質(zhì)細(xì)膩,蓬松不易結(jié)塊,盡可能地保留了麥胚的原香和營養(yǎng)物質(zhì),步驟3:45克黃油微波爐叮一下,與100克低粉混合步驟4:揉成團(tuán),做成油酥步驟5:水油皮和油酥保鮮膜蓋好醒30分鐘步驟6:老姜、小蔥切末,拌入肉泥中,再放生抽,蠔油,料酒拌勻步驟7:和好的餡料步驟8:將油皮油酥等分成10個小球步驟9:油皮抱著油酥步驟10:收好口步驟11:十個都做好步驟12:取一個搟成牛舌狀步驟13:從下往上卷起步驟14:都卷起,醒發(fā)15分鐘步驟15:搟面杖按壓步驟16:再次搟成牛舌狀
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17:牛舌卷起步驟18:再次醒發(fā)15分鐘步驟19:拿一個牛舌卷,按壓中間步驟20:合起來
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21:壓扁,搟平
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">驟22:包餡兒,然后就像包包子一樣封口
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23:都包好了,用筷子蘸食用色素,點(diǎn)在中間,烤箱170度,23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24:皮薄餡兒大,肉質(zhì)肥美多汁