Crisp A Piece of Ground Residue-su's Fresh Meat Moon Cakes
1.
Sift 335g of all-purpose flour into a basin.
2.
Add 100g of lard in the basin.
3.
Mix flour and lard evenly, add 35g white sugar, 135g water, knead all the ingredients for half an hour to form a smooth, non-sticky, tough oily dough, then let it sit for 20 minutes.
4.
Divide the oily skin dough into 40 small doughs of equal weight
5.
Sift the low powder into the basin.
6.
Add 130g lard and knead it into a smooth and non-sticky pastry dough.
7.
Divide the pastry into 40 equal pieces.
8.
Put minced pork leg, chopped mustard tuber, and minced ginger in the same bowl, and beat in an egg.
9.
Add 1 tablespoon of sesame oil, 2g salt, 2 tablespoons of light soy sauce, a little sugar, and a little five-spice powder to the filling, mix well, and marinate for 15-20 minutes.
10.
Take a shortbread dough, flatten it in the palm of your hand, take a shortbread dough, and place it in the middle of the dough
11.
Wrap, round, flatten the dough again, and use a rolling pin to roll the dough into a thin crust
12.
Rub the dough with your fingers into a cylindrical shape
13.
Then use a rolling pin to roll the cylinder into a thin dough
14.
Rub the dough again with your fingers to form a cylindrical shape
15.
Take a dough that has been rolled twice, fold the head and tail in half, and round again
16.
Knead the round dough again and roll it into a round dough with a rolling pin
17.
In the middle of the noodles, place a proper amount of minced meat
18.
Seal the mouth of the cake tightly with a tiger's mouth, thus completing a raw moon cake embryo
19.
Place the spaced codes on the non-stick plate
20.
Heat with minimum heat, turn over once in 30 seconds, turn over 8 times to get out of the pot (adjust the number of times according to the size of moon cake)
You can also use the oven at 180 degrees for 10 minutes, turn it over and continue to bake for 15 minutes.
Tips:
The pork leg is three-part fat and seven-part lean. Adding mustard tuber to the meat filling can neutralize the fatness of the meat filling.
