Carrots and Meat Mooncakes

Name: Carrots and Meat Mooncakes
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Flour; 30g carrot juice; 20g Corn oil; 10g corn starch; Some Minced meat

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

2

I think fresh meat moon cakes are a delicacy that most people like to eat. Especially when it's warm, the crispy outer skin will be fragrant and fragrant after one bite. The fresh meat mooncakes I made this time did not use water on the oily crust and noodles. I used carrot juice. Carrots are not afraid of high temperatures. This way, the fresh meat mooncakes have a higher level of nutrition, and the baked mooncakes are all light. The yellow color is very attractive. Family members say this is the most delicious and lovely moon cake they have ever eaten. The only thing is that I have done less experimentation, but the results have been obtained, and the meringue moon cakes do not need to return oil, so it is not a trouble to make them. It will be possible to "mass production" in the future. (The main material is the water and oily skin, and the auxiliary material is the material for shortbread and meat filling)

Ingredients

Carrots and Meat Mooncakes

1. Wash and chop carrots

2. Add a small amount of water and use a food processor to make a juice

3. Pour out and filter directly to remove carrot residue

4. The flour in the main ingredient plus corn oil and evenly

5. Pour 30 grams of carrot juice and mix into a dough for half an hour

6. The flour, cornstarch and corn oil in the auxiliary materials are kneaded together to make shortbread noodles.

7. Finely chop the meat, add appropriate amount of salt, oyster sauce, soy sauce, pepper, ginger powder, and chopped shallots, stir into the meat filling, do not add water and oil

8. The oily skin and shortbread are divided into 5 uniform noodles, reunited. About 22 grams of oil skin each, 15 grams of oil pastry each month

9. Take one oily skin, squeeze it, pack it into a shortbread, wrap it tightly

10. All done

11. Roll each dough out and roll it up, then roll it up and roll it into a long strip, rolling it up

12. Do it in order

13. Roll each dough into a round cake and wrap it with meat

14. Close the mouth and put it down

15. Brush a little bit of water and add some chopped green onions to embellish it. Preheat the oven, put it into the middle and lower level of the oven, 200 degrees, bake for 20 minutes

Tips:
I think the meat filling is best without oil. There is already oil in the oil skin and shortbread. If you put more oil, the oil will be large and greasy. My baking pan is relatively thick. After using it a few times to find out the pattern, I The middle and lower level of the oven is most suitable. Bake by yourself and adjust to the performance of your own oven. This mooncake is suitable for eating while it is hot.