Late moon cake(chi dao de yue bing su shi xian rou yue bing )

Late moon cake

Introduction:

"I brought back a box of lard from my mother during the long holiday. It was made by my mother during the holiday. It's very good. I'm sorry I brought it all the way if I didn't use it to make something... After working outside for a few days, I finally had time to rest at home today, and my hands itched to make crispy moon cakes... I'm crazy. I don't like pastry... Well... It's too crispy. You can drop a pile of dregs when you touch it... Ingredients: shuiyoupi: Flour 120g, granulated sugar 15g, lard 35g, shui55g, shortening: Flour 110g, lard 55g, stuffing: pork 500g, granulated sugar 40g, honey 30g, cooked sesame 5g, sesame oil 10g, soy sauce 20g, cooking wine 5g, salt 12g, ginger powder 5g, garlic powder 5g, pepper powder 1 small spoon, scallion 90g "

Production steps:

Step 1: 1. Making stuffing: take pork stuffing, put in all seasonings except scallion, mix well and set aside;

Step 2: 2. Make water oil dough: put the flour, sugar and lard into the basin, and knead them well to form coarse corn powder;

Step 3: add hot water, quickly mix, knead into a smooth dough with a certain degree of gluten, and let it stand for 20 minutes;

Step 4: make pastry dough: put flour and lard together, mix well to make pastry dough;

Step 5: divide the still water oil skin and pastry dough into 10 formulations respectively;

Step 6: take a water oil skin preparation, flatten it, roll it into a circle, and put in a butter skin preparation;

Step 7: roll it into an oval shape after wrapping

Step 15: relax for 8 minutes

Step 9: take the loose dough roll and roll it out vertically

Step 10: roll again and relax for 15 minutes

The eleventh step: chopped the green onion into chopped green onion, stir it in the meat stuffing before the sauce, and spare.

Step 12: squeeze the loose dough from both sides to the middle

Step 13: press flat and roll into dough, then add appropriate amount of stuffing

Step 14: squeeze tightly like a bun and close it with the tiger mouth position. Finally, remove the extra dough

Step 15: put it in the baking tray with the mouth closed down, press it flat, and then seal it with red pigment on the surface

Step 16: put in the middle and lower layer of preheated oven and bake at 190 ℃ for 8 minutes

Step 17: turn over and bake for 8 minutes

Step 18: turn over again, reduce the temperature to 180 degrees, and continue to bake for 10 minutes

Step 19: * the moon cake baked by the above method is flat in shape, or it can be baked as a ball like a bun: the finished moon cake is folded downward, raised and rounded with both hands, put it into the baking tray, seal it, and bake at 170 ℃ for 30 minutes;

Materials required:

Flour: 230g

Pork stuffing: 500g

Fine granulated sugar: 55g

Lard: 90g

Water: 55g

Honey: 30g

Cooked sesame: 5g

Sesame oil: 10g

Soy sauce: 20g

Cooking wine: 5g

Salt: 12g

Ginger powder: 5g

Garlic powder: 5g

Chinese prickly ash powder: 1 teaspoon

Scallion: 90g

Note: 1. When making dough, the lard can be softened at room temperature without melting into liquid state; 2. The soft and hardness of kneaded water oil skin and pastry dough should be equal; 3. I made more stuffing, and these dough only used about half of the meat stuffing; and the stuffing according to the formula is salty and sweet. If you don't like it, you can reduce or don't put sugar properly And honey;

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Chi Dao De Yue Bing Su Shi Xian Rou Yue Bing