152. 几个诀窍让您做出颜值高且酥的掉渣的鲜肉月饼 PORK MOONCAKE

又快到中秋节了，家人还是强力要求做鲜肉月饼吃。做了这么多年的苏式月饼，有了一些心得体会，想给自己做个笔记，同时也想和有需要的朋友分享。怎样才能让做出来的月饼特别圆？面粉应该如何选择？为什么北美的ALL PURPOSE FLOUR 不适合直接用来做酥皮点心? 如何在家调配适合做酥皮的面粉？希望这个视频可以回答您的所有问题。

【材料】

水油皮： 中筋面粉 （9.8%PROTEIN）140克，猪油40克，糖15克，水70克

油酥：低筋面粉100克（7.8%PROTEIN），猪油50克

300克肉馅，2小匙酱油，1/4小匙盐，1小匙糖，1/2小匙鸡粉，1/2小匙白胡椒粉，1大匙玉米淀粉，1小匙生姜末，1大匙葱白碎，1大匙芝麻油。

The Mid-Autumn Festival is approaching again, and my family still insists on making fresh meat mooncakes. After making Soviet-style mooncakes for so many years, I have gained some experience. I want to make a note for myself and share it with friends in need. How can I make the mooncakes extra round? How should flour be chosen? Why is North American ALL PURPOSE FLOUR not suitable for direct use in pastry making? Hopefully this video answers all your questions.

【Material】

Water-oil skin: 140g all-purpose flour (9.8% PROTEIN), 40g lard, 15g sugar, 70g water

Oil dough: 100 grams of low-gluten flour (7.8% PROTEIN), 50 grams of lard

300g meat filling, 2 tsp soy sauce, 1/4 tsp salt, 1 tsp sugar, 1/2 tsp chicken powder, 1/2 tsp white pepper, 1 tbsp cornstarch, 1 tsp ground ginger , 1 tablespoon chopped green onion, 1 tablespoon sesame oil.