Cantonese Beef Mooncakes
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
In the cut section, large pieces of beef shimmered in the meantime. It reminds people of the mooncakes of Char Siew/Golden Hook. Very tempting. There are still a few days before the Mid-Autumn Festival, why should we stop working?
What kind of beef is beef? Birth? Still cooked? The language is unclear. However, it is safer to use cooked beef. In fact, I have already thought about what kind of beef to use. Once determined to do it, immediately went to the supermarket to buy a small tuo of beef with sauce. I have thought about it for a long time: the boiled beef in white water is definitely out of date; the braised beef may also be good; but this sauced beef in the supermarket is also very good, the meat is tender, and the most important thing is not to buy too much. One-third of the mooncakes are used up, and the rest is served directly.
Stuffing is not difficult, but in the end it is too careless. In fact, I was quite cautious at the beginning, but at the end I suddenly became impulsive: I didn't even grasp the oil, so I poured all the water in the formula into my head. Perhaps, it is not necessary to use water at all, perhaps, at most only half is enough. However, it was too late to regret-the filling was obviously too wet and soft.
It is not irreparable. Just need to try again and again, and, most importantly, the weight of the filling will exceed the budget. Just make do with it. Hope that there will be no trouble during baking.
It's not the mud that can't support the wall. Although it can't maintain an upright spherical shape for a long time; although you have to be careful when wrapping it; although you dare not let it stay alone for a long time after forming. Immediately enter the furnace, rush into the furnace, and let it shape quickly. In the end, the effect is not bad. There is no worry about collapse and burst, and there are unexpected discoveries-the moist filling shortens the time for the crust to return to the oil a lot.
It's also a success. . . . "
What kind of beef is beef? Birth? Still cooked? The language is unclear. However, it is safer to use cooked beef. In fact, I have already thought about what kind of beef to use. Once determined to do it, immediately went to the supermarket to buy a small tuo of beef with sauce. I have thought about it for a long time: the boiled beef in white water is definitely out of date; the braised beef may also be good; but this sauced beef in the supermarket is also very good, the meat is tender, and the most important thing is not to buy too much. One-third of the mooncakes are used up, and the rest is served directly.
Stuffing is not difficult, but in the end it is too careless. In fact, I was quite cautious at the beginning, but at the end I suddenly became impulsive: I didn't even grasp the oil, so I poured all the water in the formula into my head. Perhaps, it is not necessary to use water at all, perhaps, at most only half is enough. However, it was too late to regret-the filling was obviously too wet and soft.
It is not irreparable. Just need to try again and again, and, most importantly, the weight of the filling will exceed the budget. Just make do with it. Hope that there will be no trouble during baking.
It's not the mud that can't support the wall. Although it can't maintain an upright spherical shape for a long time; although you have to be careful when wrapping it; although you dare not let it stay alone for a long time after forming. Immediately enter the furnace, rush into the furnace, and let it shape quickly. In the end, the effect is not bad. There is no worry about collapse and burst, and there are unexpected discoveries-the moist filling shortens the time for the crust to return to the oil a lot.
It's also a success. . . . "
