Fresh meat moon cake with Scallion flavor(su shi cong xiang xian rou yue bing )

Fresh meat moon cake with Scallion flavor

Introduction:

"Although the Mid Autumn Festival is over, this delicious moon cake is still for you. I wish you a happy life every day! In my opinion, the moon cake for the Mid Autumn Festival is completely equivalent to the dumpling for the Chinese Spring Festival. It doesn't matter whether we eat or not. What matters is the atmosphere it brings us, warm and warm. Seeing them, we feel a strong festival atmosphere. Maybe you haven't eaten moon cake yet. Then, I'd like to have a piece of Su style fresh meat moon cake from the rice CRISP family. I wish your life as bright and complete as the mid autumn moon. "

Production steps:

Step 1: mix all the ingredients.

Step 2: knead the dough, knead it smooth, add preservative film and let it stand for half an hour.

Step 3: mix pastry ingredients.

Step 4: knead into pastry, add preservative film and let stand for half an hour.

Step 5: chop the fresh pork and green onion into mud, add appropriate amount of salt and a little cooking wine, and stir well.

Step 6: divide the minced meat into 45 grams and knead it round.

Step 7: divide the water, oil skin and pastry into 10 equal parts.

Step 8: take a water oil skin and press it flat, put in a pastry, wrap it and close it.

Step 9: pinch tightly at the necking in place and roll it down into a tongue shape.

Step 10: roll up from one end.

Step 11: treat all 10 portions in this way, cover with plastic film and let stand for 10 minutes.

Step 12: take one and roll it out again.

Step 13: roll up again. Roll all 10 portions, roll them up, cover them with plastic wrap and let stand for 10 minutes.

Step 14: take a standing dough, fold it in half from the middle, receive it at both ends, squeeze it tightly and round it.

Step 15: roll it out again to form a round sheet. Take a fresh meat filled with scallion and put it in.

Step 16: package, pinch the necking place tightly, necking down, and gently press flat with your fingers.

Step 17: prepare all the fresh meat moon cakes in this way, put them into the baking tray, and brush the surface with egg liquid.

Step 18: garnish the top with white sesame seeds. Preheat oven, 165 degrees, middle layer, heat up and down, bake about 30 minutes until the surface is golden.

Materials required:

Common flour: 100g

Lard: 30g

Warm water: 50g

Table salt: 2G

Pork: 430g

Scallion: 1

Cooking wine: a little

Whole egg liquid: (surface decoration) appropriate amount

White Sesame: (surface decoration) appropriate amount

Note: 1, the meat in the moon cake should not be too fat, nor too thin, 3 fat 7 thin or 4 fat 6 thin. 2. Try to add less soup seasoning in the moon cake stuffing, otherwise it is easy to get water when baking. 3. Baked moon cakes can be eaten while they are hot and taste better. 4. Don't cook too much at a time. Eat now. If you can't eat, seal it and refrigerate it after it's completely cooled, and eat it as soon as possible. 5. If the moon cake is not crisp due to water absorption, it can be roasted in the oven at low temperature for a short time to restore the crisp taste.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: onion

Chinese PinYin : Su Shi Cong Xiang Xian Rou Yue Bing