Soviet style fresh meat moon cake(su shi xian rou yue bing )

Soviet style fresh meat moon cake

Introduction:

"In order to make this Su style moon cake, lard is essential. Some people say that butter can also crisp, but I feel that lard seems to be the most suitable. The shortness of lard is not so good. Lard is fragrant enough, and it still tastes different from butter. I don't believe you try? Some people think lard is not healthy, so they use salad oil instead. In fact, if you want to eat authentic and delicious Su style moon cakes, it is recommended not to use salad oil. Besides the poor crispness of salad oil, it is not as delicious as lard. This is health and delicacy. Sometimes it's really hard to choose between them, but I will definitely choose lard to make them. Let's eat this moon cake for the sake of aroma and crisp taste. "

Production steps:

Step 1: pour all the seasonings in the pork stuffing into a large bowl.

Step 2: keep stirring with chopsticks, and set aside the meat.

Step 3: mix all ingredients of the water oil skin dough to make a smooth dough.

Step 4: mix all the ingredients of the pastry to make a dough.

Step 5: divide the water oil skin dough and the pastry into 10 equal parts and relax for 15 minutes.

Step 6: take a small water oil dough and flatten it on the palm of your hand. Put the small pastry on the flattened water oil dough.

Step 7: wrap the pastry in water.

Step 8: put the wrapped dough on the chopping board with the mouth up and flatten it with the palm of your hand. Roll the dough into an oval shape with a rolling pin.

Step 9: roll the dough and roll it from the outside to the inside.

Step 10: roll the rolled dough into a long oval shape again with a rolling pin.

Step 11: repeat the process in 11 and 12, repeat twice, total volume three times.

Step 12: roll out the rolled dough and wrap it in the meat.

Step 13: close the mouth down, put it into the baking pan, press it flat with your hand, brush the egg yolk, and sprinkle sesame seeds.

Step 14: preheat the oven and bake at 180 degrees for 25 minutes.

Materials required:

Ordinary flour (water oil dough): 180g

Lard (water oil dough): 65 g

Fine granulated sugar (water oil skin dough): 25g

Water (water oil skin dough): 45g

Ordinary flour (pastry): 120g

Lard (pastry): 50g

Pork stuffing (fresh meat stuffing): 200g

White granulated sugar (fresh meat): 20g

Sesame (fresh meat): 1 / 2 tsp

Sesame oil (fresh meat): 10ml

Soy sauce (fresh meat): 1 / 2 tsp

Cooking wine (fresh meat): 1 teaspoon

Salt (fresh meat): 6g

Minced ginger (fresh meat): 1 tsp

Minced green onion (fresh meat): 1 tsp

Egg (fresh meat): half a piece

Pepper (fresh meat): a little

Sesame (surface decoration): appropriate amount

Egg yolk (surface decoration): half

Note: 1. After packing in the stuffing, be sure to tighten the mouth, otherwise it's easy to leak soup when baking. 2. Be careful when pressing flat with your hand, it's easy to crack the mouth below. 3. If you pack in jujube mud and glutinous rice, it's wife cake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Su Shi Xian Rou Yue Bing