上海肉月饼— 妈妈和儿子PK，皮薄肉厚的秘诀

老妈菜谱是这样的。 酥皮肉月饼 ⭐️ ⭐️ ⭐️ 配料：（16份） 油皮： 中粉 200 克 水90 克（45%） 油 50 克（25%） 糖粉30克 油酥： 低粉160克 油72 克（45%） （可用各种油，猪油做出来更酥软，全橄榄油的比较酥脆） 375度 25分钟（或者375度15分钟后350度 10分钟） Ingredients (Makes 16) Water Dough 200 g all-purpose flour 90 g water (45%) 50 g oil (25%) 30 g powdered sugar Oil Dough 160 g cake flour 72 g oil (45%) You can use different types of oil. Lard will give you a softer, more tender and flaky pastry, while using 100% olive oil will make the pastry a little crispier. Baking Bake at 375°F for 25 minutes. Alternatively, bake at 375°F for 15 minutes, then reduce the temperature to 350°F and bake for another 10 minutes, works equally well. 儿子的菜谱是这样的。 Shanghai Moon Cake Meat for 12 big mooncakes 1 lb pork 😛 1 tbsp soy 😉 2 tbsp shaoxing 😋 2 tbsp honey (34 g sugar) 🤭 1 tsp ginger powder 🤪 1/2 tsp garlic powder😝 1 tsp salt 😗 1 tbsp sesame oil (maybe add more)😜 2-3 tbsp cornstarch 😀 mooncake dough:(for 12 big mooncake) Water dough 145g flour 44 g(30%) 1 1/4 tbsp sugar (22g) 1/4 cup water (65 mL) Oil dough 98 g flour 44 g lard 400 F 25 mins (Tried 375/380 F for 25 mins works equally good.