Fresh meat moon cake --- enjoy the crispness and charm of that place(xian rou yue bing xiang shou na yi di de su cui mi ren )

Fresh meat moon cake --- enjoy the crispness and charm of that place

Introduction:

Production steps:

Step 1: This is the composition of the main dough. To make pastry, you need to prepare the main dough, pastry and stuffing. This is 150g flour, 60g lard, 25g sugar and 42g water.

Step 2: knead the dough evenly. In summer, I suggest it be sealed with plastic wrap and put it in the refrigerator for half an hour.

Step 3: This is the pastry dough. The composition of this dough is the simplest. 100g flour and 50g lard are kneaded evenly by hand and put in the refrigerator like the main dough.

Step 4: at this time, you can start to prepare the stuffing. The proportion of stuffing has been introduced above. I personally think honey and sesame oil in this step bring better flavor to the meat stuffing. It's better not to omit it.

Step 5: stir the stuffing evenly with a spoon and set aside. At this time, you can take out the two dough in the refrigerator.

Step 6: divide the main dough into nine small dough of 30g each, because I think this is just the weight of a baking plate

Step 7: divide the pastry into 16g small pieces.

Step 8: roll the main dough into a circular shape with a rolling pin and wrap the pastry in it.

Step 9: Pack carefully like a bun, be careful not to leak out

Step 10: roll it into a long oval shape with a rolling pin, then fold it left and right in the middle, just like folding a quilt. This is one step of shortening

Step 11: place the dough in order so that each dough has its own wake-up time.

Step 12: in order to be delicious and crispy, I have to do it several times. In the past, I finished it three times. Today, I did it five times seriously. Sure enough, I was amazed.

Step 13: because I'm at home alone, it's difficult to take some detail pictures. I hope you can understand what I say, that is, roll up the dough from one end to the other, and then flatten it from top to bottom.

Step 14: pack the meat stuffing into the flattened and rolled dough, and close it carefully. In this step, you must be careful not to stick the stuffing to the end of the skin, otherwise there will be a lot of trouble.

Step 15: put the moon cakes in the baking tray one by one.

Step 16: brush the egg liquid and sprinkle the sesame seeds, then put them into the preheated oven, which is 185C oven for about 25 minutes.

Step 17: after about five minutes in the oven, you can see that the surface begins to turn yellow and the aroma slowly floats out.

Step 18: it's really crispy when you touch it. In a moment, your heart is broken

Step 19: much taller than before baking

Step 20: touch off a little skin to show you the sense of hierarchy

Step 21: are the leftover pieces as thin and crisp as the ones you bought? You have a good appetite when you look at them. With the smell of fresh meat just coming out of the oven, you can't help biting

Step 22: focusing is not very good, but I believe you can see several layers of pastry and feel the crisp taste.

Step 23: at this time, it's wonderful to eat by yourself or give away in a small gift box. Oh, hee hee, thank you for your support

Materials required:

Pork: 225g

Sugar: 20g

Cooking wine: 10g

Shallot: a little

Ginger: right amount

Garlic: right amount

Salt: 6g

Sesame oil: 10ml

Honey: 1 tablespoon

Note: be careful when you pack the pastry. You don't need to be too thin when rolling, otherwise it will leak out easily

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Rou Yue Bing Xiang Shou Na Yi Di De Su Cui Mi Ren