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

Soviet style fresh meat moon cake

Introduction:

"I bought a small mold to make moon cakes before the Mid Autumn Festival last year, but I was busy decorating the house and didn't have time to do it. It's less than a month away from this year's Mid Autumn Festival. Hurry to practice. Imagine being reunited with your family, bringing out a plate of moon cakes made by yourself, and sharing the happiness with your family. It's still a great sense of accomplishment. "

Production steps:

Step 1: get all the ingredients ready.

Step 2: water oil skin raw materials: Flour 100g, lard 30g, warm water 50g, sugar powder 5g, salt 5g. Pour into a large bowl.

Step 3: knead thoroughly until the transparent film can be pulled out.

Step 4: raw materials of pastry: Flour 100g, lard 50g. Put it in a large bowl.

Step 5: knead well.

Step 6: put the two dough into the plastic wrap and let it stand for 30 minutes.

Step 7: raw materials for filling: minced pork, chives, soy sauce, five spice powder, salt, cooking wine. Pour the ingredients into a large bowl, keep stirring in one direction and refrigerate.

Step 8: cut the remaining water and oil into 24g, 8 portions each.

Step 9: Pastry about 16g-18g, each, 8.

Step 10: take a water oil skin and press it flat on the palm, then place the pastry on it.

Step 11: slowly close around.

Step 12: pinch firmly at the closing.

Step 13: close down and press flat.

Step 14: roll it into a tongue shape with a rolling pin.

Step 15: gently roll up.

Step 16: do the rest 7 well.

Step 17: cover with plastic film and let stand for 15 minutes.

Step 18: after standing, press flat with your hand.

Step 19: continue rolling with a rolling pin.

Step 20: gently roll up again.

Step 21: do the rest 7 well.

Step 22: cover with plastic film and let stand for 15 minutes.

Step 23: after standing, take one portion and press flat.

Step 24: roll it into a slightly thick skin in the middle and thin skin around.

Step 25: the side with the mouth closed is facing the meat, the smooth side is facing down, and 30 grams of stuffing is wrapped in it, closing the mouth like a pastry.

Step 26: finally close the mouth and press it flat, and put it into the baking tray with oil paper.

Step 27: preheat the oven 180 degrees, bake in the middle layer for about 10 minutes, set the bottom and turn it over for 10 minutes.

Step 28: turn over and bake for about 5 minutes until both sides are golden, and the side is crisp and light yellow.

Materials required:

Flour: 200g

Fresh meat: moderate

Lard: 80g

Warm water: 50g

Chives: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Sugar: 5g

Salt: 5g

Note: fresh meat moon cake, take out while hot to eat the best. If the moisture absorption is not crisp after a long time, you can re-enter the oven to bake for a while.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Shi Xian Rou Yue Bing