Mooncakes with meat(xian rou yue bing )

Mooncakes with meat

Introduction:

"I'm really tired of sweet moon cakes. In the past years, I would also make some Cantonese style and iced skin, but it's not as delicious as this kind of fresh meat. Meat stuffing is similar to steamed stuffed bun, but the crust is crispy. It's really crispy and delicious. I feel greedy when I look at it. I used to make pastry with cold water, but I didn't have this kind of pastry. Later, I used this kind of pastry as long as I made pastry. This year, we'll join in the fun as a competition. Thank you for the taste

Production steps:

Step 1: pour the medium gluten flour (ordinary flour), lard and sugar into a bowl, heat the water to about 85 ℃ (or take the newly boiled water, pour it into a cup and shake it dozens of times), and pour all into the flour.

Step 2: quickly stir the flour with chopsticks to make the flour and water form snowflake like lumps. Pour the lumps of flour on the chopping board, turn them with your hands for several times to disperse the heat, and then knead them into a smooth dough.

Step 3: mix the medium gluten flour and lard, and rub it on the chopping board for a few minutes until the lard and flour are completely integrated into the dough. The dough can be very dry and loose at the beginning of kneading. Keep rubbing for a few minutes and it will turn into a smooth dough. Make pastry without adding any moisture. Good water, oil and pastry.

Step 4: Chop pork into meat paste, add seasoning, stir vigorously in the same direction, stir until thick. Rub it into 10 pieces.

Step 5: divide the water oil skin and pastry into 10 parts and knead them into a circle. During the production process, it is recommended to cover the dough with wet cloth or plastic film to prevent the surface from drying. The pastry can be placed directly open.

Step 6: when the pastry and stuffing are ready, you can start wrapping. Take a still pastry dough, flatten it on the chopping board, and roll it with a rolling pin to form a round dough with thick middle and thin four sides. Put a meat stuffing on the round dough (the smooth side of the round dough faces out, so that the smooth side will become the outer skin of the moon cake). Wrap and pinch the neckline. Pay attention to the bag, the action should be gentle, slowly close the mouth, do not use too much force, so as not to break the pastry. Don't touch any oil or stuffing at the necking, otherwise it's easy to expose the stuffing if the necking is not tight. Put the dough on the chopping board and let it stand for 15 minutes. After standing, gently press the dough with the palm of your hand to make it flat and round. When pressing, pay attention to the action to be gentle, if you press down quickly, the pastry is easy to break. The dough should be flattened as much as possible, and the thickness should be less than 1.3cm. Place the flattened dough on the baking plate, put the baking plate into the oven with preheating temperature of 200 ℃, bake the middle and upper layer for about 8 minutes, turn it over, and bake for about 12 minutes, until the surface is golden and the pastry is completely puffed up, then it can be out of the oven.

Materials required:

Oilskin: ordinary flour: 120g

Lard: 35g

Sugar: 8 g

85 ℃ hot water: 50g

Butter: Flour: 70g

Pork: 120g

Chives: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Note: 1, generally use lard production, because the crisp lard is good, make the best pastry. If there is no lard, you can buy lard in the vegetable market and boil it at home. If vegetable oil or butter is used instead of lard, the shortening effect and flavor of the finished product will be greatly reduced. 2. Using 85 ℃ hot water and flour, the flour is partially cooked, the dough is softer and easier to operate, and the relaxation process can be omitted when making pastry. However, in order to avoid the rupture of the pastry, the stuffing and the final molding were allowed to rest for 15 minutes twice. 3. When stuffing, closing is the most important link. If you are not careful, it is easy to expose the stuffing. Don't touch oil and stuffing at the closing place. When closing, move gently. Don't use too fast and too hard to cause the pastry to break.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Yue Bing