Fresh Meat Moon Cakes

Name: Fresh Meat Moon Cakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 270g (water oil skin 150 shortbread 120) Flour; 110g (water oily skin 50 shortbread 60) Water oil skin lard; 5g salt; 5g Sugar; 65g warm water; 500g Minced pork; a little ginger; 100ml Soy sauce; 2 tablespoons Vinegar; 1 piece egg

by january0106

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The Mid-Autumn Festival is not far away, and seeing everyone making mooncakes, how can I not react to this scene?
Fresh meat mooncakes are my family’s favorite. I remember that the skin was a bit dry last time.
However, the filling is well-tuned, so the taste is still recognized by my family.
I believe there are many people who like to eat fresh meat moon cakes.
Anyway, my family is full of fleshless people,
For moon cakes, fresh meat is definitely the first choice.
This time I made 15 of them, none of them are very big.
I can eat 1 or 2 at a time.

Fresh Meat Moon Cakes

1. Minced meat: add all the spices

2. Use chopsticks to beat evenly, you must beat in one direction, feel the saltiness after finishing, if it feels light, add a little salt

3. Knead the water and oily skin and shortbread, wrap the watery and oily skin and shortbread with plastic wrap, and wake up at the same time for 15 minutes

4. Separate 18 grams of water and oily skin and 12 grams of shortbread into small doses, 15 servings in total

5. Wrap the water and oily skin into the shortbread, slowly push the oily skin, turn and close the mouth tightly

6. Place it with the mouth down and cover it with plastic wrap to prevent it from drying out

7. Use a rolling pin to roll the dough into a tongue shape

8. Roll up gently

9. Press flat and then roll it into a tongue shape, and roll it out as long as possible, the longer you roll it, the more layers there will be

10. Roll up again and relax for 15 minutes

11. Fold in half as shown, press down with your thumb in the middle, pinch both ends tightly

12. Roll into a circle with the mouth facing down

13. Flatten the dough, roll it out, and wrap it with meat

14. Organize into a circle, press flat, use chopsticks to slightly dip the red dots and three red dots

15. Preheat the oven to 180 degrees and bake for 25 minutes

Tips:
1. Knead the water-and-oil skin thoroughly and use warm water to avoid that the lard is too hard to knead. The water-and-oil skin must have good ductility so that it will not break and leak when it is rolled and folded many times.
2. The lard in the pastry must be placed at room temperature to a soft state, so that the pastry will not become hard, and the too hard pastry will break and leak when it is made.
3. Do not add water to the meat filling, otherwise the baked moon cakes will absorb the water in the meat filling, resulting in rotten skin and unpalatable.
4. When making moon cakes for the first time, I ignored the above three points, which caused the skin to leak and crisp, and the finished moon cake was rotten and not loose and crisp.