Su style meat moon cake(su shi rou yue bing )

Su style meat moon cake

Introduction:

Production steps:

Step 1: water dough method: put medium gluten flour, lard, powdered sugar and salt into the container, mix well and then add water in several times to form a soft water dough.

Step 2: cover with plastic film and relax for 15 minutes.

Step 3: the method of water dough: quickly mix the low gluten flour and lard, knead evenly and form a pastry dough.

Step 4: cover with plastic film and relax for 10 minutes.

Step 5: filling method: shallot crisp: wash the purple shallot, cut it into small pieces, put it into the frying pan, add the right amount of lard, stir fry slowly over low heat. (keep stirring during frying to prevent sticking)

Step 6: stir fry until purple red, and then remove from the pot. (about 15 minutes)

Step 7: minced pork: put minced pork into the frying pan, add the sauce (21g soy sauce, 3G salt, 11g rice wine, 2G sugar) and shallot crisp

Step 8: stir fry over high heat until fragrant.

Step 9: filling method: put butter, sugar powder, fried black and white sesame, white gourd sugar, roasted walnut, roasted melon seed kernel, roasted minced pork, roasted cake powder and sorghum wine into the container.

Step 10: mix well and form a ball.

Step 11: dough and filling segmentation: prepared oil dough, water dough and filling.

Step 12: watery dough: divide the loose watery dough into 20 portions, 15g each, and set aside. Oil dough: divide the loose dough into 20 parts, 10 grams each, and roll it round. Fillings: divide the fillings into 20 portions, 35g each, and roll them round.

Step 13: roll the dough twice to relax: flatten the dough with hands, and place one oily dough in the middle of the dough.

Step 14: press the dough with your thumb and push the dough up with the tiger's mouth.

Step 15: tighten the necks. (be sure to wrap the water dough completely around the oil dough, otherwise the finished product will not have obvious layers.)

Step 16: flatten the dough and roll it into an oval shape.

Step 17: roll from the outside to the inside.

Step 18: cover with plastic film and relax for 15 minutes. (the first rolling)

Step 19: place the dough rolled for the first time with its mouth up vertically, flatten it slightly with the palm, and roll it again.

Step 20: scroll from the outside to the inside.

Step 21: roll long tube.

Step 22: cover with plastic film and continue to relax for 10 minutes. (the second rolling)

Step 23: the production of Su style meat moon cake: roll the dough that has been rolled twice (close up and lay it horizontally, press it to the center with fingers, and then knead the dough on both sides with two fingers.

Step 24: press the flat dough with the palm of your hand, roll it into a round dough with slightly thicker middle and thinner surrounding, and place the split filling in the center of the rolled dough.

Step 25: press the stuffing with your thumb, use the tiger mouth to push the water oil dough up, and then pinch it tightly.

Step 26: close the mouth down and flatten the wrapped Su style meat moon cake by hand.

Step 27: put into the baking tray and add two red dots with food pigment.

Step 28: put it into the oven preheated 180 degrees in advance, bake for about 15 minutes, turn it over, and then continue to bake for 10 minutes until the crust is bulging and slightly colored.

Materials required:

Medium gluten flour: 160g

Lard: 60g

Powdered sugar: 35g

Salt: 3 G

Water: 60g

Low gluten flour: 150g

Butter: 50g

Cooked white sesame: 45g

Cooked black sesame: 45g

White gourd candy: 130g

Cooked diced walnuts: 50g

Cooked melon seeds: 35g

Minced pork: 150g

Fried scallion pastry: 15g

Cake powder: 110g

Sorghum wine: 11g

Soy sauce: 21g

Rice wine: 11g

Sugar: 2G

Note: Ingredients: water rind: 160g medium gluten flour (80g high gluten flour and 80g low gluten flour), 50g lard, 40g sugar powder, 2G salt and 60g water. Oil rind: 150g low gluten flour and 60g lard. Filling: 50g butter, 35g sugar powder, 45g roasted white sesame, 45g roasted black sesame, 130g wax gourd sugar (diced), 50g roasted walnut (diced), 35g roasted melon seed kernel 150 grams of minced pork, 15 grams of shallot cake, 110 grams of cake flour (fried rice flour), 11 grams of sorghum wine, 21 grams of soy sauce, 3 grams of salt, 11 grams of rice wine, 2 grams of sugar. Specification: 15 grams of water, 10 grams of oil, 35 grams of stuffing = 60 grams x 20 pieces

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Su Shi Rou Yue Bing