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

Soviet style fresh meat corn moon cake

Introduction:

"This Soviet style fresh meat corn moon cake is salty, which is very good for my appetite. It's more attractive to simply decorate it with raw materials on the surface. When taking photos, the baby clamored to eat steamed buns, steamed buns! Er... It's true that it looks like a steamed bun from a distance, but a bite will completely change your mind. Layers of crispy skin with tender meat inside! Delicious

Production steps:

Step 1: in 2 bowls, respectively, fill the water with oil skin and pastry materials

Step 2: knead them into a ball

Step 3: divide evenly into 8 parts

Step 4: take a water oil dough and roll it into a round skin, then wrap it into a pastry dough

Step 5: tighten the opening in the middle

Step 6: wrap everything, cover with plastic wrap and let stand for 10 minutes

Step 7: roll the dough into long strips

Step 8: roll up from top to bottom

Step 9: do the rest as well

Step 10: roll the dough vertically and roll it out again

Step 11: roll up again

Step 12: roll all the dough and let it rest for 15 minutes

Step 13: take a noodle and press it down to the middle with your thumb to make the two ends close to the middle

Step 14: then press flat with the palm of your hand

Step 15: roll into a round skin

Step 16: pack in the meat

Step 17: close down and do everything like this

Step 18: brush a layer of egg, interspersed with corn and sesame in the middle! Put in the preheated oven. Middle 175 degrees, about 25 minutes!

Step 19: corn stuffing method: add minced garlic, five spice powder, soy sauce, cooking wine, salt, chicken essence into minced pork, mix well

Step 20: add in an egg and stir in one direction

Step 21: add in the cooked corn

Step 22: stir well and the meat is ready!

Materials required:

Medium gluten flour: 100g

Water: 42g

Lard: 40g

Low gluten flour: 80g

Salt: 2G

Chicken essence: appropriate amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Minced garlic: right amount

Five spice powder: appropriate amount

Cooked corn kernels: appropriate amount

Minced pork: right amount

Note: 1. Because the temperature of each oven is not the same, so pay attention to the appropriate adjustment of the temperature! 2. If the pastry is not easy to synthesize, it can be put into the refrigerator to freeze and then operate, so that the lard is slightly solidified, so it won't touch your hands too much! 3. In the process of making, pay attention to cover the dough with fresh-keeping film or wet cloth at any time to prevent easy air drying! 4. It's very important to let the dough relax and operate better

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Shi Xian Rou Yu Mi Yue Bing