Crisp (su)-style Fresh Meat Moon Cakes
1.
Wash the meat and cut into small pieces
2.
Use a meat grinder to mince the meat. I like the finer ones, so the minced ones
3.
Add all the seasonings in the filling together, not too much ginger, the taste will be too strong. Also don’t add water, don’t add water, don’t add water
4.
Stir evenly, cover the minced meat with plastic wrap and store it in the refrigerator. Don't mix the meat too dry
5.
Put the water and oily skin material in a bread machine and knead for 20-25 minutes to knead out the fascia. Because of the difference in water absorption, you can add some water or flour during the kneading process. If there is no bread machine, use a cook machine. Use your lovely hands for the cook machine
6.
In the process of kneading the water and oily skin in the bread machine, mix the lard and flour together, knead the shortbread with your hands, and still add some flour appropriately, otherwise it will be very sticky and sticky. You don’t need to knead hard, just knead into a ball
7.
The kneaded water, oily skin and shortbread are all wrapped in plastic wrap and placed in the refrigerator for 30 minutes.
8.
Take out the water and oily skins, divide them into 24 grams each, round them, cover each with plastic wrap, and relax.
9.
Take out the shortbread, divide it into 16 grams each, round it, and cover each portion with plastic wrap to relax.
10.
Take out the first water and oily skin and shortbread in turn
11.
Wrap the shortbread into the water and oily skin and close down.
12.
Squash and roll it out into a tongue shape. Don't roll it too hard. Be gentle. It won't be good if the skin is broken. It’s not easy to roll, you can shoot low fans on both sides, not too much
13.
Roll up from top to bottom
14.
Turn it 90 degrees, mouth up
15.
Flatten
16.
Continue to roll into a longer tongue
17.
Still rolled up from top to bottom, mouth facing up
18.
Every time you make one, cover it with plastic wrap
19.
After everything is done, take the first one and click on the index finger as shown in the figure
20.
Fold in half
21.
Flatten
22.
Roll out into a round shape, you can roll it out a bit bigger or thinner, so that the puff pastry will be thinner
23.
Wrap the minced meat, place it with the mouth down, press it slightly
24.
Stamp your favorite red stamp
25.
Preheat the oven and bake at 180 degrees for 20 to 25 minutes without turning over (I bake for 20 minutes. The temperament of each oven is different, so adjust appropriately)
26.
If you can't finish it, store it in a packaging box. Handmade can be stored for 3 to 4 days. When you eat it, remove the packaging and bake it in the oven at 180 degrees for about 5 minutes (or use a pan to heat it).
Tips:
1. If you make too much at one time, you don’t need to bake them all at once. The raw mooncake embryos can be frozen and stored. The next time you eat them, they can be baked in the oven or in a pan without thawing. Of course, the baking time has to be extended to 30 Minutes or so, after all, it is a frozen beauty. The shelf life of baked moon cakes is 3-4 days, which is not easy to store for a long time. If you put it in the refrigerator, remember to pack it well, but it is not recommended to store the baked mooncakes in the refrigerator.
2. Do not add water when making minced meat. You can have a little more sugar, the fresh meat mooncakes in Suzhou will be a little bit sweeter
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