正宗苏式鲜肉月饼饼皮酥软，还带几分韧感，肉馅鲜美带汁浸润饼皮。我给大家演示既有传统的平底锅做法，又有烤箱做法。对新手来说，用小包酥制作饼皮成功率高。
关联视频：
“素油酥皮苏式月饼做法”/Corn Oil Pastry Moon Cake Recipe: https://youtu.be/TtTBcwDX9hc
"冰皮月饼做法步骤详解"/Ice Snowy Moon Cake Recipe: https://youtu.be/jzeL3X_73Rs
以下配方可做17个鲜肉月饼，每个重60克左右/The following recipe is good for 17 mooncakes, each weighing around 60 grams.
*肉馅配方/Ingredients of meat stuffing:
2肥8瘦猪肉碎/lean ground pork 300 grams；葱姜水/green onion & ginger soaked water 100 ml；白糖/granulated sugar 3 tsp；盐/salt 1/2 tsp；白胡椒粉/white pepper powder 1 tsp；生抽/soy sauce 1 Tbsp；老抽/dark soy sauce 1/2 Tbsp；味极鲜酱油/Maggi soy sauce 1/2 Tbsp；厨用酒/cooking wine 1 Tbsp；
*水油面团配方/Ingredients of Pasty Dough:
中筋面粉/Plain flour 200 grams; 白糖/Granulated Sugar: 10 grams; 室温水/Room temperature water 90 ml; 猪油或无盐黄油/Lard or unsalted butter 70 grams;
*油酥面团配方/Ingredients of Short Dough:
低筋面粉/Pastry flour 180 grams; 猪油或无盐黄油/Lard or unsalted butter 90 grams;
*烤箱制作步骤/Oven baking procedures
烤箱预热到180℃/355℉；烤盘放入烤箱中层；烤11分钟后翻面再烤6分钟就好了
Preheat oven to 180 ℃ / 355 ℉；Place baking pan on the middle rack of oven; Bake for 11 minutes and flip the cakes, then bake for another 6 minutes
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