Moon cake with crisp skin and fresh meat(su pi xian rou yue bing )

Moon cake with crisp skin and fresh meat

Introduction:

"The fresh meat moon cake made of lard and fresh meat tastes delicious, but because of the pastry, we still have to make it carefully. Be careful to show the stuffing."

Production steps:

Step 1: prepare 450g pork stuffing

Step 2: stir all the ingredients in the pork stuffing until it feels strong and sticky

Step 3: make water oil skin dough (300g flour, 120g lard, 40g sugar, 84g water), stir and knead until the dough is formed

Step 4: make pastry (200g flour mixed with 100g lard) and knead until it is formed

Step 5: divide the pastry into 16g / 18 pieces, the water and oil skin into 33g / 18 pieces, and let it stand for 15 minutes. (make 18 pieces according to the total amount)

Step 6: flatten the water oil skin and wrap the pastry

Step 7: finish 18 dough

Step 8: take a dough and press it flat

Step 9: "growing oval"

Step 10: roll from top to bottom

Step 11: once again "growing oval"

Step 12: roll again from top to bottom

Step 13: roll it into a circle and put 30g fresh meat into it

Step 14: when wrapping, pay attention to that the skin can't be stained with meat stuffing, it will be difficult to bond when closing, and the surface will be coated with egg yolk

Step 15: brush white sesame

Step 16: preheat the oven for 5 minutes at 200 ℃ for 25-30 minutes

Materials required:

Medium gluten flour: 300g

Lard: 120g

Fine granulated sugar: 35g

Water: 82G

Fresh pork stuffing: 450g

Sugar: 35g

Honey: 30g

Cooked white sesame: 15g

Sesame oil: 20ml

Soy sauce: 15ml

Cooking wine: 10ml

Salt: 12g

Ginger powder: 10g

Egg liquid: a little

Minced garlic: 8g

Note: seasoning can be prepared according to their own taste of meat, suitable for their own is the best.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Pi Xian Rou Yue Bing