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

Soviet style fresh meat moon cake

Introduction:

"Dad played with his nephew for more than a month and went back to his hometown the day before yesterday. Thinking that the Mid Autumn Festival will soon be over, I can't go home to see the old man because I am far away from home. So I made some moon cakes to take home before the old man went home. Because my mother has high blood pressure and diabetes, we should keep away from high sugar, high oil and high fat food. In order to let the elderly taste the moon cake before the festival, we made this Su style moon cake. Reference portion: 10 baking time: 30 minutes, baking temperature: 165 degrees on fire, 180 degrees on fire. Oven model: cktf-52gs, 20 fillings. "

Production steps:

Step 1: wash the fresh meat with clean water, drain the water, chop it into meat stuffing, put the chopped pork stuffing into the basin, add 50g water, and stir with chopsticks along one side until the water is completely integrated into the meat stuffing. Add 10g white granulated sugar, cooked sesame, sesame oil, soy sauce, cooking wine, ginger, scallion, salt and other seasoning materials into the meat stuffing, continue to stir in one direction with chopsticks, mix well and set aside.

Step 2: mix all the ingredients of oil dough (oil dough: 150g flour, 60g olive oil, 15g sugar, 40g water) to make a smooth dough and relax for about 30 minutes. Mix all the ingredients of the pastry (100g flour, 50g olive oil) to make a dough and relax for about 30 minutes

Step 3: divide the dough into 10 equal sized portions, each about 27g, and the pastry into 10 equal sized portions, each about 15g

Step 4: take one of the dough and flatten it on the palm of your hand, then take one of the dough and place it on the flattened dough.

Step 5: wrap the pastry dough with the dough, put the wrapped dough on the chopping board with the mouth up, flatten it with the palm of your hand, roll the dough into a long oval shape with a rolling pin, roll the dough from the outside to the inside. Follow the above steps to complete the remaining 9 dough. After all the dough is finished, let it stand for 15-20 minutes. Repeat this step and continue to roll the dough again

Step 6: roll the rolled dough into a round piece with a rolling pin, put the fresh meat in the middle of the piece and wrap it

Step 7: close the dough and put it on the baking tray. Hold the dough in the palm of your hand and gently flatten it. Repeat the above steps to complete the remaining 9 mooncakes

Step 8: after all the mooncake dough is finished, brush a layer of egg liquid on the surface, put the baking tray into the preheated oven, heat 165 degrees, lower 180 degrees, middle and upper layer, bake for 30 minutes, and the surface is golden.

Step 9: make the finished product drawing

Materials required:

Common flour: 150g

Olive oil: 110g

Fine granulated sugar: 15g

Water: 90g

Pork stuffing: 520g

Sesame oil: 20g

Soy sauce: 5g

Cooking wine: 5g

Salt: 12g

Ginger: a little

Cooked sesame: a little

Scallion: 50g

Note: 1. Different ovens have different temperatures. Last year, we used another oven, which directly roasted at 190 ℃ for 25 minutes. 2. After the crust and pastry were mixed up, we made the stuffing three times and ate it crisp

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Shi Xian Rou Yue Bing