When the moon is full, taste the moon and taste the fresh - --- spicy beef moon cake [crispy! It's Crispy! 】(yue yuan shi pin yue chang xian xiang la niu rou yue bing su pi de gou su de )

When the moon is full, taste the moon and taste the fresh - --- spicy beef moon cake [crispy! It's Crispy! 】

Introduction:

"Every year's moon cakes are given by friends, and they are always filled with egg yolk, lotus seed paste and bean paste. It's really sweet to brew people... In fact, our family doesn't like these flavors. During this time, I saw friends making moon cakes by themselves, and I came to join in. Hehe, the moon cake with spicy beef stuffing suddenly came out of my mind... "

Production steps:

Step 1: first, make spicy beef stuffing. These are the ingredients for spicy beef stuffing.

Step 2: ingredients of spicy beef stuffing. The ingredients here can be used to make spicy beef stuffing for 100 moon cakes, so you can add or subtract the amount of ingredients according to your own needs.

Step 3: dice the beef and drain.

Step 4: stir fry the raw peanuts in a hot dry pan until crisp.

Step 5: peel the peanuts.

Step 6: after the peanuts are cool, use a blender to stir them into powder and set aside.

Step 7: cut the lobster sauce into pieces and set aside.

Step 8: stir fry medium gluten flour.

Step 9: after the rapeseed oil is cooked, cool it a little, pour in the diced beef, and stir fry.

Step 10: stir fry until the diced beef becomes slightly black, then you can add other ingredients.

Step 11: add the Douchi and stir fry quickly. From now on, the speed of stir frying should be faster, otherwise the beef fillet will be very hard in the end...

Step 12: add the chili powder and five spice powder, stir fry quickly and evenly.

Step 13: add peanut powder and stir fry quickly.

Step 14: add pepper powder, stir fry quickly and evenly. At this time, the spicy beef stuffing has been basically successful~

Step 15: you can turn off the heat at this time ~ add the cooked flour and quickly stir well.

Step 16: now I see this spicy beef stuffing is a little thin ~ don't worry, we add some Euryale ferox powder, open fire, stir fry quickly, and then it will be dried~

Step 17: OK ~ ~ ~ our spicy beef stuffing is ready~

Step 18: pack it in a safe lunch box, seal it well, and keep it in the refrigerator.

Step 19: next, make the water oil skin. This is the material for making water oil skin. The sugar here is 20g. This quantity can be used as 18 moon cakes.

Step 20: pour sugar into low gluten flour and mix well.

Step 21: add cold water and stir it into flocs with chopsticks. Cool water according to their own flour moisture absorption to adjust, slowly add.

Step 22: add lard and knead into dough.

Step 23: continue to knead, knead the dough until it is not rotten after thinning, so that the water and oil skin can be used.

Step 24: then make pastry. This is the material for making pastry.

Step 25: pour lard into low gluten flour, stir it into flocculent, and then knead it into a uniform dough to make a pastry. This quantity can be used as 18 moon cakes.

Step 26: knead the dough to keep it smooth and dry for 30 minutes.

Step 27: after relaxation, divide the water, oil skin and pastry into 9 equal parts. The ratio of water to oil and pastry is 3:2.

Step 28: flatten the water and oil skin up, and put the pastry in the middle of the water and oil skin.

Step 29: slowly fold in with the tiger's mouth.

Step 30: continue to close with the tiger mouth.

Step 31: after closing, close up.

Step 32: with the palm of your hand, press the circle.

Step 33: roll it into tongue shape.

Step 34: roll it from the far end to the near end, seal it with plastic film and let it stand for 15 minutes.

Step 35: close down and flatten.

Step 36: roll it into tongue shape.

Step 37: roll it from the far end to the near end, seal it with plastic film and let it stand for 20 minutes.

Step 38: cut in half from the middle of the rolled dough, with the incision facing up and flattening.

Step 39: roll into a disc with thick middle and thin edge.

Step 40: turn a slice of bread, add 15g spicy beef stuffing, and slowly fold it up with tiger mouth. The technique is the same as water, oil, skin and pastry.

Step 41: put into the baking tray after shaping.

Step 42: preheat the oven 180 degrees and bake for 20-25 minutes.

Materials required:

Beef fillet: 500g

Low gluten flour: 1080g

Rapeseed oil: 500ml

Lard: 480g

White granulated sugar: 20g

Cold water: 50ml (increase or decrease according to the water absorption of flour)

Peanuts: 210g

Douchi: 210g

Cooked flour: 210g

Chili powder: 42g

Zanthoxylum powder: 20g

Five spice powder: 5g

Euryale ferox: right amount

This quantity can be used as moon cake (45g): 72

Notes: 1. Stir fried spicy beef stuffing: the color of beef turns a little black. When you start adding other materials, you must pay attention to stir frying time, which should not be too long. You need to stir fry quickly, otherwise the beef will be very hard if the time is too long 2. The cold water added in the water and oil skin must be added slowly according to the dilution degree of flour. The water and oil skin should not be too soft or too hard. 3. It's just as good to keep the skin soft and hard as the pastry. 4. The proportion of water and oil skin and pastry should be appropriate. If the water and oil skin is less, it is not good to open the pastry. If the pastry is less, it is not good to open the pastry. 5. When rolling pastry, you must pay attention to the thick point in the middle and the thin point at the edge.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Yue Yuan Shi Pin Yue Chang Xian Xiang La Niu Rou Yue Bing Su Pi De Gou Su De