[Su style fresh meat moon cake](su shi xian rou yue bing )

[Su style fresh meat moon cake]

Introduction:

Production steps:

Step 1: make lard first: wash the lard, cut it into small pieces and pour it into a large pot

Step 2: boil over medium low heat until the oil residue is golden

Step 3: sift it, cool it and use it. Put the unused lard into a clean container and seal it in the refrigerator

Step 4: make water and oil skin: pour all the materials into a large bowl

Step 5: after mixing evenly, knead until the transparent film can be pulled out

Step 6: pour the pastry ingredients into the bowl and knead them into a ball without over kneading

Step 7: knead the two dough together into a large container, wrapped in plastic wrap, standing for 30 minutes

Step 8: wash the mushrooms, cut the stalks, cut into small pieces, and chop the minced pork

Step 9: pour the mushrooms into the heated pot, stir fry the flavor, and remove

Step 10: pour minced pork and mushrooms into a bowl

Step 11: stir with chopsticks clockwise

Step 12: divide the water oil skin and the pastry into 8 equal portions and round them

Step 13: take a water of oil skin and flatten it on the palm of your hand, then put in the pastry

Step 14: close the water and oil skin up slowly with your hand

Step 15: close down and flatten

Step 16: rolling a long oval with a rolling pin

Step 17: gently roll up

Step 18: make the remaining seven portions, cover with plastic wrap and let stand for 15 minutes

Step 19: after standing, press flat by hand and roll out the long oval shape again

Step 20: gently roll up again

Step 21: prepare the remaining seven portions, cover with plastic wrap and let stand for 15 minutes

Step 22: take a portion of the dough and roll it into a circle

Step 23: Pack 30 grams of minced meat

Step 24: turn the closing down

Step 25: make all the moon cake embryos, put them in the baking tray, preheat the oven 180 degrees, take out the middle layer for 10 minutes, turn them over and continue to bake for 10 minutes

Step 26: finally turn over and bake for 5 minutes until the surface is golden. Take it out when both sides are crisp and serve while hot

Materials required:

Flour: 100g

Lard: 30g

Warm water: 50g

Salt: right amount

Sugar: 5g

Minced pork: right amount

Cooking wine: moderate

Lentinus edodes: right amount

Chives: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Note: A: the water oil skin should be kneaded until the film is pulled out, so that it won't break crisp when rolling and wrapping. B: the meat can be changed according to personal taste. C: the baked moon cake can be eaten while it is hot. If it is not crisp after being placed for a long time, it can be baked in the oven for a short time

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Shi Xian Rou Yue Bing