【榨菜鲜肉月饼】
by 毛毛妈
9月19号又是一年的中秋节，借着月饼，遥祝远方的亲人们，朋友们，网亲们，健康快乐，团团圆圆～
水皮：
1：中筋面粉1杯（All purpose flour，160克），油酥（Lard）4大匙（60克）；
2：水4大匙（60克）；
油皮：
3：低筋面粉（Cake and pastry flour）1/2杯（74克），玉米油3大匙（42克）；
榨菜鲜肉馅：
4：猪绞肉150克；
5：即食榨菜半包35克；
6：葱花1大匙，姜蓉1/3茶匙，盐1/4茶匙，鸡粉1/6茶匙，糖1/3茶匙，生粉1.5茶匙，香油2茶匙，生抽酱油1大匙，白胡椒粉1/6茶匙，水1.5大匙；
其他：
7：烤盘纸和烤盘。
以上材料可以做12个苏式月饼。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、水皮：将1料里的面粉放入盆里，将油酥切小方块放入面粉里（图1），用Pastry blender或用手将面粉抓捏到猪油里成肉馅样。然后倒入2料，用叉子兜匀成较大块。手上撒点面粉，将水皮在撒了稍许面粉的案板上揉几下成面团（图2），然后保湿静置15分钟。
2、油皮：3料里的油和面粉放一干净盆里（图3），用一小勺拌匀（图4），静置15分钟。
3、榨菜鲜肉馅：在等待的过程中，将榨菜切小丁，将所有4-6材料放一碗中，（图5），用双筷子搅拌均匀上劲待用。
4、酥皮：案板上撒少许面粉，将水皮擀成长圆形薄饼，油皮均匀抹在擀开的水皮上（图6）。折叠两次成3折（图7），旋转90度后沿纵向擀开（图8），然后再叠成3折（图9）。让面保湿在冰箱里醒15分钟，然后沿纵向擀开再叠成3折。最后再擀开成长方形的薄皮（图10），从下端叠4折成一长条（图11-12）。
5、然后切12等份（图13），取一份酥皮压扁，将四角往中间推推，然后擀成直径10厘米的圆饼。包上十二份之一的肉馅（图14），收口（图15）。收口朝下放入铺了烤盘纸的烤盘里。
6、将烤盘放入已预热至400F/205C的烤箱内，烤20分钟即可。
心得分享：
1：剩余的月饼可放入密闭容器，在冰箱里储存。吃的时候放入预热至350F/175C烤箱中烤8分钟，同样又酥又香。
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