Fresh Meat Moon Cakes
1.
First of all, let's mix the meat first. The fresh meat mooncakes are a little bit colored, so the ratio of soy sauce will be slightly higher. If the fresh meat mooncakes are white, it will not be good, so the soy sauce is a must.
2.
Add some ginger to the water and squeeze out the ginger water for later use. This is a good thing to get rid of fishy and fresh.
3.
Pour the water into the meat in batches, be sure to add it in batches, the fiber of the meat will not be able to absorb water completely.
4.
Continue to stir until the meat has completely absorbed the moisture. This step has been mentioned repeatedly in all of my meat filling recipes. This step is very particular about the firmness of the meat. Please do not ignore the key to this step.
5.
Continue to stir until the glue is released.
6.
At this time, you need to beat the meat filling. At this time, the meat filling should be fully moist, so you need to beat it about 20 times to increase the gluten degree.
7.
Know that the minced meat becomes a mass of meat that is not easy to be pinched in your hand, and put it in the refrigerator or freeze it.
8.
Now we can make the skin embryo of the fresh meat moon cake. Everyone should know that the fresh meat moon cake is composed of two parts, the water and oil skin and the dry pastry. Let’s make the dry pastry first.
9.
Add lard in the center of the flour.
10.
Rub the lard with the root of your palm. Use the temperature of your hand to blend the lard and flour.
11.
Just make a smooth dry pastry dough.
12.
At this time, when you are boiling water and oily noodles, the reason is that if the dry shortbread is wiped, there will be a lot of lard and flour remaining on the table. At this time, when you are boiling water and oily noodles, all the remaining lard and flour will go to the water and oily skin. , It's not wasteful.
13.
Use a scraper to make a good hole, make the hole bigger, and add water later.
14.
Let's talk about making lard into smaller pieces so that the water will go down and the water temperature will not cool down extremely quickly. What I want to say here is why moon cakes should be used with higher water temperature, because higher water temperature will destroy the gluten network of flour. Without the gluten network, it is impossible to think of gluten in this pie. Many people add salt to the oily skin. I have never understood it. There is a saying in the middle point that salt is bone and muscle. Adding salt will make the flour more gluten. If you use cold water, my home rolls out the noodles by hand.
15.
Pour in the water and dissolve the lard as soon as possible. This is the advantage of cutting into small pieces in the front, which melts quickly.
16.
The same is done with the palm of your palm. The movement should be fast, even, and the amplitude can be larger.
17.
To synthesize a relatively soft dough, as for the film cannot be produced, then I have personal opinions. I don't need to produce the film. Cover with insurance film and wait for 15 minutes.
18.
15 minutes passed...
19.
Sprinkle the dry powder on the countertop, and use the proofed water-oil bread on the dry shortbread. Keep in mind that the two types of oil must have the same hardness. If the dry oil becomes hard, it will break when rolling. We call it cracked. If the water and oil surface becomes hard, it will cause mixed crisps and the layers will disappear. So everyone Don't underestimate the Soviet-style pastry desserts, they are very knowledgeable.
20.
After wrapping, press it open with the palm of your hand and roll the rolling pin gently to lengthen it.
21.
After reaching a certain length, we fold it in three. How to fold it is shown in the figure.
22.
Then continue to roll it out. The method of opening a large bag of crisp is relatively simple and quick. But there are some requirements for the operating table, at least a bit larger, and a bit of length and width, because it needs to be rolled into a large piece.
23.
Now that we have the length, we are rolling out the width.
24.
What everyone should pay attention to is, have you seen my rolling pin? Roll up the dough often with a rolling pin and sprinkle dry powder underneath, otherwise it will definitely stick to the countertop and cause crispness.
25.
Roll it out, we can roll it up, as shown in the picture.
26.
Try to roll it tightly.
27.
Do you see where my thumb is? At this time, the thumb is playing a role to help tighten, the top is rolled, and the thumb is helping to push the leather up. In this way, the leather will be tight and not loose.
28.
But you can't just care about the middle, you also need to care about the side. When rolling, everyone should put the extra dough in the outermost part, otherwise, it will be ugly.
29.
After rolling into a sliver, the easy mistake many friends make is to roll the dough repeatedly, don't do it, but inside it is the layer that you have finally rolled out. Once you roll it, it will all be finished and crisp.
You can use my method to gently squeeze a few times with your hands.
30.
At this time, a friend asked me how big the meat mooncake should be. I teach you a measurement standard. Put three fingers on it as the measurement standard. As long as your dough has the same thickness, there will be no difference in size. Case.
31.
After the dosage is put on, it must be wrapped with insurance film. The weather will peel and it will dry very quickly.
32.
Just take a potion and press the skin with your hands. There is no need to roll it out. It's so fast and it's not easy to roll it too much.
33.
Take the processed meat out and wrap it in the skin embryo.
34.
Stuff the meat in one hand, and close the tiger's mouth in the other hand, and turn it while taking it in. Until the mouth is closed.
35.
Press it down by hand and bake it in the oven.
36.
Heat up and down at 190 degrees, about 20 minutes, take out the mooncakes and turn them after 10 minutes. Turning is necessary. If you don't turn it, you will get the egg yolk pastry. Fresh meat moon cakes Fresh meat moon cakes are flat things. Anything that is raised up and brushed with egg liquid cannot be called fresh meat moon cakes, but can be called fresh meat cakes.
37.
The baked mooncakes with fresh meat are borrowed from the hands of a beautiful woman. Although who owns this hand, I have forgotten...
Tips:
Fresh meat moon cakes are very simple, but if you want to make them well, you need to pay attention to all aspects. Friends who don't like big cakes can continue to use small cakes. This is not a big problem. There are so many recipes on the Internet. I don’t dare to say whether it’s good or bad. At least I’m more traditional. Friends who have read my recipes know that I’m a very traditional Yangbang pastry chef and I never learn it. Some weird things, I just want to carry forward the things that our ancestors and predecessors have taught us. I also don't want to introduce the old and bring forth the new. I just want to introduce some of our more traditional dim sum and dishes to everyone.
Recently I am going to learn about fermented bean curd and egg yolk fresh meat mooncakes. It is a snack that draws on the characteristics of Suzhou cherry meat, local stewed pork, and Fujian red glutinous pork. Because almost no one makes it, I guess no one has made it either I have seen it, I have learned it, and will continue to make recipes.
My WeChat is dacaifei1234. If you have friends and masters who want to communicate, you can join us. I also hope that everyone can introduce to me the good dim sum practices in their hometown. Everyone can make progress together. Thank you.
