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原料
普通麵粉: 500g, 豬油: 150g, 黃油: 25g, 糖霜: 50g, 以上做油皮的配料: , 蛋糕粉(低筋麵粉): 450g, 豬油: 175g, 玉米油: 30g, 以上是做油酥的配料: , 肥瘦豬肉餡: 1000g, 生抽: 適量, 蔥: 2小根, 姜: 1小塊, 黑胡椒粉: 適量, 糖: 適量, 雞精粉: 少量, 黃酒: 適量, 鹽: 適量, 榨菜(不辣): 120g, 以上是做豬肉餡的配料: , 蛋黃: 3個, 熟黑芝麻: 少量
步驟
1將黃油化開,將溫水200ml,黃油,糖霜,豬油和麵粉和成麵糰,醒20分鐘
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2將蛋糕粉篩過後與豬油,和玉米油混合,和成油酥
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3將油皮麵糰揪成35個小劑子,油酥麵糰也分成35份
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4將油皮包上油酥,揉成麵糰
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5將揉好麵糰蓋上保鮮膜,靜置20分鐘
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6將麵糰擀成長橢圓型
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7順著縱向捲成捲兒
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8用手按扁
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9再擀成長橢圓型
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10再向縱向捲起
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11將卷好的麵皮卷蓋上保鮮膜靜置20分鐘,以防表皮幹掉
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12將麵皮卷用手指在中間部位按下
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13將兩邊折到中間,用手掌按下成一劑子
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14將劑子擀成包子皮
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15將榨菜切碎,蔥姜切成碎末,和黃酒,生抽,雞精粉,黑胡椒碎,鹽,糖一起混合加入豬肉餡中
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16順時針打餡兒,邊打餡兒邊加入黃酒,直到打上勁兒
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17用包包子的方法將肉餡兒包成包子裝
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18將包好的包子口朝下放入烤盤,表面刷上蛋液,撒上黑芝麻
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19烤箱210度,上下加熱烤45分鐘
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小技巧
溫水和面