Cheese Liuxin Fresh Meat Mooncake
1.
First, prepare the filling. Put the pork filling and seasonings into a large bowl, stir continuously with chopsticks until the meat filling becomes sticky, then add the chopped mustard and chopped green onion and ginger and mix well. Put the mixed fillings in the refrigerator for later use. Lean, fat and lean 3:7 is more appropriate. Please adjust the seasoning according to your own taste. Because you need to put mustard, the saltiness of the meat should be controlled).
2.
The refrigerated minced meat is divided into about 25-30 grams per piece, and the mozzarella cheese is packed in the middle, and placed in the refrigerator for later use (it will be better if it becomes hard after freezing).
3.
Mix all the ingredients of the water and oil skin dough and knead it into a smooth dough.
4.
All the ingredients of the pastry dough are also mixed and kneaded into a dough.
5.
Cover the kneaded water and oil skin dough and pastry dough with plastic wrap and let it stand for 30 minutes.
6.
Divide the water and oil skin dough and the pastry dough into 9 equal parts.
7.
Take a small water and oil skin dough and flatten it, and put the small pastry dough on the flat water and oil skin dough
8.
Wrap the pastry dough with water crust dough
9.
The finished dough should be covered with plastic wrap to avoid drying
10.
Place the wrapped dough on the chopping board with the mouth facing up, and flatten it with the palm of your hand. Use a rolling pin to roll the dough into an oval shape
11.
The rolled dough sheet is rolled up from the outside to the inside,
12.
Close the mouth down, cover with plastic wrap and let it rest for 15 minutes
13.
Roll the loose dough into an oval dough sheet again with a rolling pin
14.
Roll up the dough again, cover with plastic wrap and let it rest for 15 minutes
15.
Tuck the dough upwards, press it down with your thumb, fold the two ends toward the middle, and pinch it
16.
Use a rolling pin to roll into a round slice, with the smooth side underneath, put the filling in the middle, and wrap it up
17.
When wrapping, pay attention to the fact that there should be no meat filling on the closing, otherwise the closing will not be tight, and the filling will be exposed when baking.
18.
The finished raw embryo is slightly flattened with the mouth facing down, neatly arranged into the baking tray, dipped in the red yeast powder liquid with the head of the chopsticks, and mark on the dough (if you don’t have it, you can omit it)
19.
Put it in an oven preheated to 200°C, middle layer, bake for about 12 minutes first, turn it over and bake for about 12 minutes
20.
Bake until golden brown on both sides
21.
Be sure to eat it while it's hot! (It’s hard to take a brushed photo, it’s hot 😓)
22.
If you can’t finish eating, put it in the refrigerator, reheat it the next day and eat it again!
Tips:
1. The kneading time of the water-oil skin dough should be sufficient to allow gluten to form. If the dough is too dry, it will affect the formation of gluten, you can adjust it by adding water as appropriate.
2. Wrap the pastry evenly, and the closed part of the kneading should not be too thick.
3. The correct rolling process of the meringue should be the same thickness. Slowly let the dough extend and elongate, and the dough will be smooth and not damaged, so that the surface of the finished product will be smooth and expand smoothly. If sticking occurs, try to avoid spreading flour. You can put a little grease on the table top and the rolling pin to help the operation.
4. During the operation, cover the plastic wrap and keep it moisturized to prevent dryness.
5. Before rolling and filling, let the dough have sufficient time to relax and rest.
