Delicious meat moon cake(man kou piao xiang de xian rou yue bing )

Delicious meat moon cake

Introduction:

"I continued to make a fresh meat moon cake. After I made a fresh meat moon cake, I really liked it so much that I made a lot of efforts at one time. The only difference between this fresh meat moon cake and the last one is that the oil in the raw material is different, one is olive oil, the other is lard. The most crucial step in making Su style moon cakes is to make them very fragrant and crispy lard. Last time, because I wanted to take them home to my mother, considering the health problems of the elderly, I made them directly with olive oil, which made them more healthy. This time, in the face of the public, the taste is put in the first place. "

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, stir with chopsticks along one side, until the water is completely integrated into the meat stuffing, add 10g sugar, cooked sesame, 20g sesame oil, 5g soy sauce, 5g wine, minced ginger, 50g chives, 12g salt and other seasonings into the meat stuffing, and continue to follow one side with chopsticks Direction mixing, mixing evenly after standby

Step 2: mix all the ingredients of the dough (300g flour, 120g lard, 30g sugar, 80g water) to make a smooth dough and relax for about 30 minutes

Step 3: mix all the ingredients of pastry (common flour 200g, lard 100g) and knead into dough, relax for about 30 minutes

Step 4: divide the dough into 10 equal sized portions, each about 27g, and the pastry into 10 equal sized portions, each about 15g

Step 5: 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 6: wrap the pastry with the dough, and put the wrapped dough on the chopping board with the mouth up

Step 7: flatten the dough with your palm and roll it into a long oval shape with a rolling pin

Step 8: roll the dough from the outside to the inside, and complete the remaining 9 dough according to the above steps. After all the dough is finished, let it stand for 15-20 minutes

Step 9: repeat the above steps and continue to roll the dough again. Roll the rolled dough into a round piece with a rolling pin. Place the fresh meat stuffing in the middle of the piece and wrap it up. Put the wrapped dough on the baking plate with the mouth closed. Hold the dough in the palm of your hand and gently flatten it to complete the rest of the moon cake. After all the mooncake dough is finished, brush a layer of egg liquid on the surface.

Step 10: 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

Materials required:

Common flour: 500g

Lard: 220g

Pork stuffing: 520g

Fine granulated sugar: 40g

Water: 130g

Sesame oil: 20g

Soy sauce: 5g

Cooking wine: 5g

Salt: 12g

Scallion: 50g

Ginger: a little

Cooked sesame: a little

Egg liquid: a little

Note: 1, different oven, temperature is also different, last year with another oven, directly 190 degrees, 25 minutes baked 2, skin and pastry and good, to three times and then pack stuffing, eat not crisp

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Man Kou Piao Xiang De Xian Rou Yue Bing