【双葱猪肉蟹壳黄】
MaomaoMom/毛毛妈
蟹壳黄是带馅的烧饼, 其形似蟹壳的缘故. 外酥里软双葱猪肉美味, 吃了停不下口.
用料:
面团：
1：不烫手的温水3/4杯+4茶匙（200克），糖1/2茶匙，快速发酵粉(Fast Rising Yeast) 1.25茶匙，搅拌均匀，静置5分钟；
2：中筋面粉(All purpose flour) 1又3/4杯（280克，面没筛过，是从面粉袋里直接舀的）；
3：牛油果油 或其他的油1茶匙, 油½ 茶匙。
油酥：
4：中筋面粉3/4杯-2茶匙（110克），牛油果油或其他油5大匙（67克）；
肉馅：
5：精瘦猪肉馅（extra lean ground pork）250g；
6：红葱头4个(185克), 葱2根;
7：香油 1大匙, 头抽酱油1大匙, 老抽酱油1大匙, 盐2/3茶匙, 十三香粉1/4茶匙 (没有可以用黑胡椒粉代替), 鸡粉1/4茶匙, 生粉或玉米淀粉1.5茶匙, 水2大匙;
其他材料：
8: 糖1茶匙, 水1大匙, 拌匀;
9：白芝麻1/2杯.
注：1大匙=1tbsp=15毫升，1茶匙=tsp=5毫升，1杯=1cup=240毫升。
以上材料做10个双葱猪肉蟹壳黄。
具体做法看视频(喜欢的话请在YouTube观看收藏点赞! 谢谢)：
国内的亲视频看这里: https://www.bilibili.com/video/BV1pC4y1a7kV/
1、面团：盆内放入1料, 拌匀静置5分钟. 倒入2料面粉, 用筷子搅拌成大块面团, 放入1茶匙油, 揉几下成光滑面团。涂上1/2茶匙油, 盖上盖或罩上保鲜膜，放在暖和的地方保温发酵, 大约45-60分钟。油酥：将4料放入小盆里拌匀待用。
2、葱肉馅：红葱头剥去老皮水冲洗后切细丁. 葱也去根洗净切葱花. 然后将所有5-7料放入小盆里, 用一筷子顺一个方向搅拌上劲待用.
3、等到面团发至原来的两倍大。案板和手上涂些油，将发好的面团分成10等份，取一份擀成长长的薄饼，取1/10量的油酥均匀抹在擀开的水上。从一端卷成筒，保湿静置松弛10分钟。两端往中间压下成圆饼，擀开成12厘米的圆饼, 放上2大匙肉馅，收口包好. 盖上保鲜膜,依次做好其他的烧饼。
4、刷上糖水, 然后把每个烧饼放入盛白芝麻的小碗里沾上一面芝麻，然后翻转放案板上,用手压成长圆饼状。做好的蟹壳黄坯放入铺了烤盘纸的烤盘里，放入预热至375F/190摄氏度的烤箱里，烤22到23分钟即成。各家的烤箱不同，注意温度及时间。若是烤22分钟后还不上色，开上火Broil档2-3 分钟。
5、烤好的蟹壳黄稍冷即可食用。
Tips: 蟹壳黄一次吃不完的话，可以放冰箱或冰冻室存放。吃的时候在微波炉里热15-20秒后，再放面包炉(Toaster)里用低热档烤一下，你就可以吃到跟新鲜出炉一样的酥、松、香的烧饼了。
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