今年做月饼，终于轮到我一直偏爱的鲜肉月饼，毕竟不论你把它当月饼还是当酥皮肉饼，都是难以抗拒的美味。在试吃过各路鲜肉月饼后，我决定做出心目中的鲜肉月饼天花板。酥皮不仅要酥到掉渣，肉馅还要鲜美独特，4种肉馅：传统、蟹粉、鸡枞以及和牛黑松露，你猜哪个能胜出？
用料
水油皮
中筋面粉
250g
猪油
60g
热水
125ml
1g
油酥
低筋面粉
150g
猪油
75g
传统口味肉馅
猪肉糜
250g
1/2勺
老抽
1/2大勺
生抽
1大勺
白胡椒粉
1小撮
1大勺
葱姜水
25g（20g姜，40g葱，100ml水）
黄酒
1小勺
鸡枞口味肉馅
猪肉糜
250g
生抽
1大勺
白胡椒粉
1小撮
1小勺
葱姜水
25g（20g姜，40g葱，100ml水）
黄酒
1小勺
植物油
2大勺
蒜头
1瓣
蟹粉口味肉馅
猪肉糜
250g
蟹粉
50g
1/2小勺
生抽
1大勺
白胡椒粉
1小撮
1小勺
葱姜水
25g（20g姜，40g葱，100ml水）
黄酒
1小勺
和牛黑松露口味肉馅
和牛
200g
黑松露
30g
大葱
半根
花椒粉
1小撮
葱姜水
25g
生抽
1大勺
蚝油
1/2大勺
1小勺
1小撮
蒜头油
1小勺
曼食慢语 | 鲜肉月饼天花板的做法
- 水油皮和油酥面团分别备好待用
- 鸡枞需先切丁，加蒜蓉，油炒过
- 制作蟹粉，取膏肥黄满的公母大闸蟹，用猪肉把蟹肉、蟹黄、蟹膏一同炒制
- 和牛需先焦化表层后搅拌机打碎，黑松露刨片后切碎
- 拌好4份肉馅
- 大包酥做法：水油皮160g，油酥皮80g，包好后擀开成长方形，卷成长条，切成8段，切面合拢朝下
- 小包酥做法：水油皮20g，油酥皮10g，包好后擀开成牛舌形，卷起，再擀开再卷起，两头合拢朝下
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- 擀开后包内馅，略按扁
- 烤箱预热190度热风，接口朝上，总共烤15分钟，中间翻面
小贴士
1. 大包酥做起来快，适合大批量制作；小包酥更细致，速度慢，做出来的酥皮会更薄更均匀一些。
2. 肉馅弹牙多汁的秘诀就是要疯狂搅拌和冷藏腌制。
