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

Soviet style fresh meat moon cake

Introduction:

"Su style fresh meat moon cake has a loose skin, beautiful color, outstanding meat flavor, fat but not greasy. The authentic meat moon cake is a classic delicacy that people would rather spend an hour waiting for it to come out fresh. The pastry of moon cake is usually made of flour and lard. The shape of pastry is flat, bulging in the middle, smeared with egg liquid and sesame seeds on the surface, and covered with red seal. My improved version is not only plain face, but also vegetable oil instead of lard. If you don't want to cook lard, but you want to taste crispy and delicious, you should act quickly, and you will have unexpected harvest

Production steps:

Step 1: make pastry: mix 120 grams of flour and 60 grams of corn oil.

Step 2: mix evenly to make pastry, cover with plastic film or wet cloth and place for about half an hour.

Step 3: make oil skin: mix 150g flour with 50g corn oil, 65g water, salt and sugar.

Step 4: mix well to make dough, and leave for about half an hour.

Step 5: divide the crust and pastry into ten small dough of uniform size and relax for ten minutes.

Step 6: take a dough and press it flat with your hand to wrap a dough.

Step 7: pack the dough with the mouth down and set aside.

Step 8: pack all the dough in turn, a total of 10.

Step 9: relax for 10 minutes, take one of the dough, close up and roll it into tongue shape. The thickness should be appropriate, and the pastry should not be exposed.

Step 10: roll up from top to bottom to form a cylinder, change the direction by 90 degrees, and finish the first rolling, and place it for standby.

Step 11: finish rolling all the dough for the first time.

Step 12: roll the roll for the second time, with the necking up and the tongue shaped roll. The thickness is appropriate and the pastry should not be exposed.

Step 13: roll up from top to bottom and make all rolls.

Step 14: close up, press down the thumb in the middle of the roll, so that the two ends of the roll incision coincide in the middle.

Step 15: overlap the face roll. Do everything in turn.

Step 16: close the mouth up and press it into a round cake.

Step 17: roll it into a circle.

Step 18: put in the right meat.

Step 19: tighten the tiger mouth into a round shape, close the mouth downward, press it into a cake shape, and place it on the baking plate. The moon cake is germinated well.

Step 20: prepare all the moon cakes in turn.

Step 21: place the pan in the middle of the preheated oven. The oven temperature is 200 ℃ and the baking time is 25 minutes.

Step 22: baked moon cake.

Step 23: chill for a while and enjoy the delicious food.

Materials required:

Common flour: 150g

Corn oil: 50g

Water: 65g

Sugar: 10g (for oil skin)

Salt: appropriate amount (for oil skin)

Note: 1. Oil dough and even, do not knead too much, in order to avoid gluten dough, affect crisp. 2. The soft and hard degree of pastry and skin should be basically the same for better operation. 3. The relaxation time can be adjusted according to the operation condition after rolling the roll once and twice. This recipe dough is very soft. After finishing all ten dough, you can start the next step from the first one. 4. Rolling roll should not be too thin, so as to avoid exposing the pastry and affecting the shortening effect. 5. Different oven, baking time is only for reference. 6. If the baking temperature is too high, it will explode.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Shi Xian Rou Yue Bing