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

Soviet style fresh meat moon cake

Introduction:

Production steps:

Step 1: prepare fresh meat filling materials.

Step 2: cut the meat into pieces.

Step 3: put it into the blender, add the garlic powder, cooking wine, pepper powder, onion, ginger, garlic spicy powder and tender meat powder.

Step 4: stir until minced meat.

Step 5: pour it out and add fish sauce.

Step 6: hold the sizing well by hand and put it in the refrigerator.

Step 7: prepare the dough material.

Step 8: mix the oil and water.

Step 9: knead into a ball and knead for a few minutes until the film is pulled out.

Step 10: make a pastry mix.

Step 11: knead into a ball.

Step 12: then set the cover on both sides for 20 minutes.

Step 13: divide the dough into eight formulations.

Step 14: wrap the water oil skin around the pastry.

Step 15: don't wrap directly like a bun.

Step 16: then take a "growth bar".

Step 17: 30% off.

Step 18: flatten again. So twice.

Step 19: roll up again from top to bottom.

Step 20: after standing for 30 minutes, take a dose and align both ends.

Step 21: press flat in the middle.

Step 22: roll it into a square.

Step 23: take 20g of filling.

Step 24: wrap the stuffing directly, not like a bun.

Step 25: then brush the egg liquid on the bottom surface.

Step 26: Sprinkle sesame seeds..

Step 27: put it in the preheated oven at 200 ℃ for 28 minutes. The surface is golden.

Materials required:

Pork leg: moderate

Minced garlic: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chili powder: appropriate amount

Flour: 100g

Lard: 30g

Sugar: 5g

Salt: 5g

Warm water: 50g

Pepper powder: right amount

Cooking wine: 2 teaspoons

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Fish sauce: 1 teaspoon

Note: This is my first time to make su moon cake. I didn't expect to succeed. The filling has changed. The way of roasting is also different. As long as you follow the prescription, it's not difficult. Come on, everyone.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Su Shi Xian Rou Yue Bing