一、蘇式月餅是哪里的特產
蘇式月餅是江蘇蘇州的特產。蘇(su)式(shi)(shi)月餅是(shi)中秋節(jie)的(de)(de)傳統食品，源(yuan)于蘇(su)州(zhou)，屬于蘇(su)式(shi)(shi)糕點，被江浙地區的(de)(de)人民喜愛。蘇(su)式(shi)(shi)月餅皮(pi)層(ceng)酥松，色澤美觀，餡(xian)料(liao)肥而不膩，口感松酥，是(shi)蘇(su)式(shi)(shi)月餅的(de)(de)精華。
蘇式月餅是用小(xiao)麥(mai)粉、飴糖、食用植(zhi)物油或豬(zhu)油、水等制(zhi)皮(pi)，小(xiao)麥(mai)粉、食用植(zhi)物油或豬(zhu)油制(zhi)酥(su)，經制(zhi)酥(su)皮(pi)、包餡(xian)、成型、焙烤工藝(yi)加工而成。
二、蘇式月餅的特點及類型
蘇式月餅，皮層酥松，色澤美觀，餡料肥而不膩，口感松酥，是蘇式月餅的精華。蘇式月餅的特點就是酥(su)，蘇式月(yue)餅被(bei)壓得(de)緊緊實實，用嘴輕(qing)輕(qing)一咬(yao)，便松散了，甜度(du)相對于其他月(yue)餅來說有些(xie)高。
蘇(su)式(shi)月(yue)(yue)(yue)餅的花(hua)色品(pin)種分甜、咸(xian)或烤、烙兩類。甜月(yue)(yue)(yue)餅的制(zhi)作(zuo)工藝以(yi)(yi)烤為(wei)主(zhu)，有(you)玫(mei)瑰、百果(guo)、椒鹽(yan)、豆沙(sha)等品(pin)種，咸(xian)月(yue)(yue)(yue)餅以(yi)(yi)烙為(wei)主(zhu)，品(pin)種有(you)火(huo)腿豬(zhu)(zhu)油(you)、香蔥豬(zhu)(zhu)油(you)、鮮(xian)肉、蝦(xia)(xia)仁(ren)等。其中(zhong)清水玫(mei)瑰、精制(zhi)百果(guo)、白麻(ma)椒鹽(yan)、夾沙(sha)豬(zhu)(zhu)油(you)是蘇(su)式(shi)月(yue)(yue)(yue)餅中(zhong)的精品(pin)。蘇(su)式(shi)月(yue)(yue)(yue)餅選用(yong)原輔材料講究，富有(you)地方(fang)特色。甜月(yue)(yue)(yue)餅餡料用(yong)玫(mei)瑰花(hua)、桂花(hua)、核桃(tao)仁(ren)、瓜子(zi)仁(ren)、松子(zi)仁(ren)、芝(zhi)麻(ma)仁(ren)等配(pei)制(zhi)而成，咸(xian)月(yue)(yue)(yue)餅餡料主(zhu)要(yao)以(yi)(yi)火(huo)腿、豬(zhu)(zhu)腿肉、蝦(xia)(xia)仁(ren)、豬(zhu)(zhu)油(you)、青(qing)蔥等配(pei)制(zhi)而成。皮(pi)酥以(yi)(yi)小麥粉、綿(mian)白糖、飴糖、油(you)脂調制(zhi)而成。
三、蘇式月餅的做法
1、蘇式月餅餡料
清水玫瑰月餅
熟(shu)面粉5公(gong)斤、綿白(bai)糖11公(gong)斤、熟(shu)豬油(you)4.25公(gong)斤、糖制豬油(you)丁5公(gong)斤、核桃仁(ren)1.5公(gong)斤、松子(zi)仁(ren)1.5公(gong)斤、瓜子(zi)仁(ren)1公(gong)斤、糖桔皮0.5公(gong)斤、黃丁0.5公(gong)斤、玫瑰(gui)花1公(gong)斤。
水晶百果月餅
熟面粉5公(gong)(gong)斤(jin)(jin)(jin)(jin)、綿白糖11公(gong)(gong)斤(jin)(jin)(jin)(jin)、熟豬(zhu)油4.25公(gong)(gong)斤(jin)(jin)(jin)(jin)、糖制豬(zhu)油丁(ding)5公(gong)(gong)斤(jin)(jin)(jin)(jin)、核桃仁2.5公(gong)(gong)斤(jin)(jin)(jin)(jin)、松子仁1公(gong)(gong)斤(jin)(jin)(jin)(jin)、瓜子仁1公(gong)(gong)斤(jin)(jin)(jin)(jin)、糖桔皮0.5公(gong)(gong)斤(jin)(jin)(jin)(jin)、黃丁(ding)0.5公(gong)(gong)斤(jin)(jin)(jin)(jin)、黃桂(gui)花0.5公(gong)(gong)斤(jin)(jin)(jin)(jin)。
甜腿百果月餅
熟(shu)(shu)面粉(fen)5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、綿白(bai)糖(tang)11公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、熟(shu)(shu)豬油4.25公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、糖(tang)制(zhi)豬油丁(ding)5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、熟(shu)(shu)火腿肉1公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、核桃仁1.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、松(song)子仁1公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、瓜子仁0.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、糖(tang)桔皮0.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、黃丁(ding)0.5公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)、黃桂(gui)花1公(gong)(gong)(gong)(gong)(gong)斤(jin)(jin)。
松子棗泥月餅
綿白糖16公(gong)(gong)(gong)斤(jin)(jin)、熟豬油(you)(you)3.5公(gong)(gong)(gong)斤(jin)(jin)、糖制豬油(you)(you)丁0.75公(gong)(gong)(gong)斤(jin)(jin)、黑棗(zao)8公(gong)(gong)(gong)斤(jin)(jin)、松子仁2公(gong)(gong)(gong)斤(jin)(jin)、瓜子仁1公(gong)(gong)(gong)斤(jin)(jin)、糖桔皮0.5公(gong)(gong)(gong)斤(jin)(jin)、黃丁0.5公(gong)(gong)(gong)斤(jin)(jin)、黃桂花0.5公(gong)(gong)(gong)斤(jin)(jin)。
清水洗沙月餅
制成的豆(dou)沙28.5公(gong)斤、糖制豬油丁2.5公(gong)斤、糖桔皮0.5公(gong)斤、黃丁0.5公(gong)斤、黃桂花1公(gong)斤。
豬油夾沙月餅
制(zhi)成的(de)豆沙22.5公(gong)(gong)斤(jin)(jin)、糖制(zhi)豬油丁(ding)8公(gong)(gong)斤(jin)(jin)、黃丁(ding)1公(gong)(gong)斤(jin)(jin)、黃桂花0.5公(gong)(gong)斤(jin)(jin)、玫瑰花0.5公(gong)(gong)斤(jin)(jin)。
2、蘇式月餅制作要點
（1）油(you)酥包入皮內后，用面杖搟(xian)薄時不(bu)宜(yi)搟(xian)的太(tai)(tai)短、太(tai)(tai)窄，以(yi)免皮酥不(bu)均勻，影響質量。
（2）小包(bao)酥(su)酥(su)皮制法：面團和油酥(su)面團制法同(tong)大包(bao)酥(su)酥(su)皮制法。將皮料與(yu)油酥(su)料各分成10小塊，將油酥(su)逐一包(bao)入(ru)皮中，用(yong)面杖壓扁后卷折成團，再用(yong)手掌撳(qin)扁成薄餅形即可包(bao)餡。
（3）制餡(xian)：根據配方(fang)拌勻，揉透滋(zi)潤即可。下列(lie)餡(xian)需預制成半(ban)成品：
a.松子棗泥(ni)：先將(jiang)黑(hei)棗去(qu)核(he)、洗凈(jing)、蒸爛絞(jiao)成碎泥(ni)。糖放(fang)入(ru)(ru)鍋內加(jia)(jia)水(shui)，加(jia)(jia)熱溶化成糖漿，濃度以用竹筷能(neng)挑(tiao)出絲為適(shi)度，然后將(jiang)棗泥(ni)、油(you)、松子加(jia)(jia)入(ru)(ru)，拌(ban)勻，燒到不粘(zhan)手即可。
b.清水洗沙(sha)：赤豆9公(gong)斤(jin)，砂糖15公(gong)斤(jin)，飴糖1.5公(gong)斤(jin)，生油2.5公(gong)斤(jin)，水3公(gong)斤(jin)，制法與(yu)豆沙(sha)餡同。
c.豬(zhu)(zhu)油(you)夾沙(sha)：所用的豆沙(sha)與清水豆沙(sha)制法相(xiang)同。具體制法：將豆沙(sha)與糖、豬(zhu)(zhu)油(you)丁、玫(mei)瑰花、桂花拌勻即可。
（4）包餡(xian)：先取(qu)豆沙(sha)餡(xian)撳(qin)薄置(zhi)于酥皮上，再取(qu)豬油丁、桂花等(deng)混合(he)料同時(shi)包入酥皮內(nei)。
（5）成型(xing)：包好餡后，在酥皮封口處(chu)貼上(shang)方型(xing)墊(dian)紙(zhi)，壓(ya)成1.67厘米(mi)厚的扁形月餅坯(pi)，每只90克(ke)，再在月餅生坯(pi)上(shang)蓋以各(ge)種名(ming)稱的印章(zhang)。
（6）烘烤(kao)：月餅生坯推(tui)入爐內，爐溫保持在240℃左右(you)，待月餅上(shang)的花紋定型后(hou)適當降溫，上(shang)下火要求一致，烤(kao)6～7分鐘熟透(tou)即可出爐，待涼透(tou)后(hou)下盤。
（7）貯存：在裝盒以前須完全冷透，輕拿輕放(fang)，防止皮酥脫(tuo)落(luo)，影響質(zhi)量(liang)及(ji)美觀。如運銷最好(hao)在月(yue)餅(bing)外面加包(bao)蠟紙或尼龍袋。保(bao)(bao)藏一般存放(fang)在通風陰(yin)涼處。在30℃的氣(qi)溫(wen)中可保(bao)(bao)藏一個月(yue)，但(dan)“豆沙”和(he)“棗泥”等軟貨，則保(bao)(bao)藏時(shi)間較短。
四、蘇式月餅質量要求
1、色(se)澤：表面金(jin)黃(huang)油(you)潤，圓邊(bian)淺黃(huang)，底部沒有焦斑。
2、形(xing)狀：平整(zheng)飽滿，呈扁鼓(gu)形(xing)，沒有裂(lie)口和漏底(di)現象。
3、酥皮(pi)：外表完整，酥皮(pi)清晰不亂，沒有僵皮(pi)和硬皮(pi)。
4、內質：皮餡厚(hou)薄(bo)均(jun)勻(yun)，無(wu)脫殼(ke)和(he)空心現象(xiang)，果料切塊粗細(xi)適當。
5、滋味：餅(bing)皮松酥，有各種餡(xian)料(liao)的特有風味和正常的香味，無哈喇味和果皮的苦味或(huo)澀味。
