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

Soviet style fresh meat moon cake

Introduction:

"The great poet Su Shi's verse & quot; small cakes, like chewing the moon, contain crispness and happiness & quot; refers to the Su style moon cakes. &"Su He Yi" refers to the characteristics of Su style moon cakes. This fresh meat moon cake is a special snack in Jiangsu, Zhejiang and Shanghai. As the name suggests, the stuffing is completely composed of fresh meat. The skin is crisp and powdery, and there is a bit of toughness lurking in it. The rich gravy slowly penetrates into it. The biggest difference between Su style moon cakes and other moon cakes is the crust made by hand, so the key to making Su style moon cakes is the production of the crust. The key to making pastry is oil, and the best pastry effect is lard. But lard fat content is too high, do not like can also use butter instead. But for such a good taste, it's OK to use lard once in a while:) "

Production steps:

Step 1: Chop pork into meat.

Step 2: wash the scallion and ginger and cut them.

Step 3: put them into a bowl together, add the rest of the seasoning and stir in one direction.

Step 4: mix 100g flour and 50g lard.

Step 5: knead into dough.

Step 6: mix 100g flour, 50g lard, 3G salt and warm water.

Step 7: knead the dough until it can pull out the film.

Step 8: wrap the dough with plastic wrap and let it stand for 30 minutes.

Step 9: evenly divide the two dough into eight formulations.

Step 10: take a piece of water and oil and press it flat.

Step 11: wrap the pastry and seal it with your hand.

Step 12: seal your mouth.

Step 13: press down and flatten the capsule.

Step 14: roll out the long strip.

Step 15: roll up.

Step 16: place vertically.

Step 17: roll it into a slender shape.

Step 18: roll up.

Step 19: cover with plastic film and leave for 15 minutes.

Step 20: take a dose and roll it out.

Step 21: pack the meat.

Step 22: seal with tiger mouth.

Step 23: stack the seal down.

Step 24: put a layer of oil paper on the baking tray and put in the moon cake.

Step 25: preheat the oven 180 degrees.

Step 26: put in the middle layer of the moon cake and bake for 20 minutes.

Step 27: take out and brush with a layer of egg yolk, put it in the oven and bake for another 5 minutes.

Materials required:

Pork: 100g

Lard: 80g

Flour: 200g

Warm water: 60ml

Scallion: 15g

Ginger: 10g

Meijixian: 15ml

Five spice powder: 1g

Salt: 5g

White granulated sugar: 3G

Peanut oil: 20ml

Note: do pastry than like lard can be replaced with butter.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Su Shi Xian Rou Yue Bing