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%PROTEIN140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 MidAutumn Festival is approaching again, and my family still insists on making fresh meat mooncakes. After making Sovietstyle 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】

Wateroil skin: 140g allpurpose flour (9.8% PROTEIN), 40g lard, 15g sugar, 70g water

Oil dough: 100 grams of lowgluten 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.