Crisp and Dregs Moon Cakes--su-style Mustard and Fresh Meat Moon Cakes
1.
The process diagram basically uses the previous one, chopped mustard.
2.
Mix the seasoning, mustard and minced meat and stir in one direction. Cover the minced meat with plastic wrap and put it in the refrigerator for later use (the ingredients are not specifically stated above, please see the tips below).
3.
Knead the oily skin ingredients evenly, and you can use a bread machine to knead for 20 minutes to reach the film state.
4.
Knead the oily skin and shortbread into dough separately and let it rest for 30 minutes.
5.
Divide into 8 equal parts.
6.
Take 1 part of the oily skin dough and wrap the shortbread.
7.
Roll it out.
8.
Roll up.
9.
Press it again.
10.
Roll it out.
11.
Roll it up and let it rest in a bowl for 15 minutes.
12.
Take 1 part of the dough, roll it out, wrap it in the meat, and close it.
13.
Put it in a baking tray, decorate as you like, and bake in the oven. Some of the egg liquid I made is sprinkled with sesame seeds, and some are directly stamped.
14.
However, it tastes the best when it is freshly baked. If you leave it to the next day, you can bake it in the oven for a few more minutes. If you heat it in the microwave, the crust will become soft and the taste is indeed not as good as before. The fresh mustard meat has been made before, but the last time it was made with butter, the shortening is indeed not as good as lard. This year, I will switch to lard.
15.
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Tips:
Water and oily skin: medium powder 100 g lard 30 g warm water 50 g powdered sugar 5 g salt 5 g pastry: medium powder 100 g lard 50 g moon cake filling: meat filling 145 g mustard tuber 95 g light soy sauce 10 g sesame oil, pepper powder, five spice powder 1 egg, chopped green onion Garnish: sesame egg liquid Bake: 170 degrees 35 minutes in the middle of the oven (adjust according to your own oven)
Tips:
1. Ordinary flour refers to general all-purpose flour.
2. The lard should be taken out of the refrigerator in advance and placed at room temperature to reach a softened state, so that the shortbread will be soft.
3. The meat filling uses a fat-lean 7:3 formula. The lard can be replaced with butter, but the shortening effect is not as good as lard.
4. The recipe I gave is that the amount of mustard is slightly larger, the taste of mustard is very salty, so there is almost no need to add salt, I put a little light soy sauce, and finally feel a little salty, you can use meat and mustard 2:1 proportion.
5. The oily crust is about 24 grams per serving, the puff pastry is about 19 grams per serving, and the meat filling is about 30 grams per serving. This amount can make 8 moon cakes.
6. Finally, during the filling process, if there is a bit of cracking or leakage of filling, don't be nervous, it will basically not affect the appearance, and it will be as delicious after baking.
7. If you don't have an oven, you can also use a frying pan to cook it, without oil, and slowly braze it over a low fire. Be sure to keep the fire low, cover the pot, turn it over 1-2 times in the middle, and bake it until the mooncakes are golden and golden.