It's the full moon of the year --- Su's fresh meat moon cake(you dao yi nian yue yuan shi su shi xian rou yue bing )

It's the full moon of the year --- Su's fresh meat moon cake

Introduction:

"Another Mid Autumn Festival is coming. It's a day of reunion. But far away from home, we can only make moon cakes to express our yearning for our distant relatives. When can my parents eat the moon cakes I made myself. The first time I knew this kind of moon cake, I didn't catch a cold at all. We didn't like eating moon cake at all. It was meat moon cake, and we didn't have any interest at all. This year, after carefully looking at the ingredients of Su's fresh meat moon cake, we found that this moon cake is a bit like meat pie, which is exactly what we like. So we decided to have a try. In order to make this moon cake, we refined lard for the first time in our life. For the post about refining, please click here http://home.meishichina.com/space-532464-do-blog-id-477714.html . It's really delicious. It's very crisp. Bear and I ate three each. To be honest, eating too much directly leads to the feeling of stuffy oil for a period of time after eating, but bear says he's OK. "

Production steps:

Step 1: put the meat stuffing into the seasoning in advance, mix well, then cover it with plastic wrap and put it in the refrigerator.

Step 2: put the oil skin formula into the bread machine barrel and stir it for 20 minutes. Of course, it's the same to knead it by hand.

Step 3: put the pastry recipe into a large bowl.

Step 4: knead into a smooth dough.

Step 5: after 20 minutes, the oil skin has reached the film state.

Step 6: put the crust and pastry in a large bowl, cover them with plastic wrap or put them in a pot, cover them and relax for 30 minutes.

Step 7: 30 minutes later, divide the crust and pastry into 8 equal parts.

Step 8: Take 1 portion of the crust, flatten it by hand, and then put 1 portion of the pastry in it.

Step 9: wrap up and close down.

Step 10: rolling.

Step 11: roll up.

Step 12: press flat again.

Step 13: roll again.

Step 14: roll up again, make each piece well, then cover it with plastic wrap and relax for 15 minutes.

Step 15: Take 1 portion of dough, roll it open, and place 1 portion of meat stuffing.

Step 16: wrap well, close down, press flat slightly, brush a little yolk, sprinkle sesame seeds, and bake in the oven.

Step 17: bake for 10 minutes, then turn over for 10 minutes, and then turn over for about 15 minutes. If you brush the egg liquid, you don't need to turn over.

Materials required:

Flour: 200g

Lard: 80g

Warm water: 50g

Powdered sugar: 5g

Salt: 5g

Minced meat: 200g

Soy sauce: moderate

Pepper powder: right amount

Sesame oil: right amount

Five spice powder: appropriate amount

Sugar: right amount

Egg white: 1

Shallot: moderate

Note: water oil skin: 100g common flour, 30g lard, 50g warm water, 5g sugar powder, 5g salt, 5g pastry: 100g common flour, 50g lard, 50g stuffing: 200g meat stuffing, 200g raw Chinese prickly ash powder, sesame oil, five spice powder, white sugar, egg white, 1 scallion surface: egg yolk, 1 sesame baking: 180 degrees in the middle of the oven, 35 minutes 1. 2. Lard should be taken out of the refrigerator one day in advance and put to room temperature to soften the pastry. 3. The meat stuffing is made of fat and lean 7:3, lard can be replaced by butter, but the effect of shortening is not as good as lard. 4. It's about 24 g / share for the oil crust, 18 g / share for the pastry and 30 g / share for the meat stuffing. 4. Finally, in the process of stuffing, if there is a little bit of broken skin or leakage of stuffing, don't be nervous, it won't affect the appearance, and it's delicious after baking. 5. The baking time, I see on the Internet is said to be 25 minutes, but I roasted for 25 minutes after feeling basically no color, so I roasted for 10 minutes more.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : You Dao Yi Nian Yue Yuan Shi Su Shi Xian Rou Yue Bing