Fresh Meat Moon Cakes

Name: Fresh Meat Moon Cakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Flour; 110g Lard (refined); 225g Pork filling; 45g Caster sugar; 1 tablespoon honey; 10ml sesame oil; 1/2 tablespoon Soy sauce; 1 tsp Cooking Wine; 5g salt; 1 tsp ginger; 1 tsp Minced garlic; 1 tablespoon Whole egg liquid; 42g pure water

by 18LS28xgl Scattered

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

5

The moon in the night sky is getting rounder and rounder, and the charm of Mid-Autumn Festival is getting stronger and stronger. "Simulate your family every time during the festive season." In the hearts of the Chinese people, the Mid-Autumn Festival is equivalent to the Spring Festival, which symbolizes reunion and reunion. This year's Mid-Autumn Festival, for me, has another great significance. This is the first Mid-Autumn Festival since I published the recipe, and I learned how to make mooncakes for the first time. . .
The customs of Mid-Autumn Festival are different in different places, but moon cakes coexist without exception. It is also a pleasure to get together with family and friends, admire the moon, and taste mooncakes. . .
As early as a few months ago, our parents prepared the lard; when making the bread, a lot of flour was left; the freshly mixed meat filling; it seems that "Fresh Meat Moon Cake" is imperative. La la la. . .

Fresh Meat Moon Cakes

1. Water and oil skin: 100 grams of ordinary flour, 60 grams of lard, 25 grams of caster sugar, 42 grams of purified water Pastry: 100 grams of ordinary flour, 50 grams of lard Fresh meat filling: 225 grams of pork, 20 grams of fine sugar, cooked white sesame 1 /2 tablespoon, 1/2 tablespoon of light soy sauce, 5 grams of salt, 1 teaspoon of minced garlic, 1 tablespoon of honey, 10 ml of sesame oil, 1 teaspoon of cooking wine, 1 teaspoon of minced ginger Surface decoration: 1 tablespoon of whole egg liquid, 2 scoops of cooked black/white sesame seeds. Put all the ingredients for the water and oil skin into the bread bucket and knead it into a smooth dough; you don’t need a bread machine, and knead the dough with your hands quickly.

2. Knead the dough, cover it with plastic wrap, and let it sit for a few minutes

3. Knead the ingredients in the pastry into a smooth dough, cover it with plastic wrap, and let it sit for a few minutes

4. Prepare the meat filling in advance, mix all the ingredients for the fresh meat filling

5. Stir the meat to make it sticky

6. Divide the water, oily skin, oily dough and pastry into 8 equal parts, knead round, let stand and relax for 15 minutes for later use

7. Flatten the water and oil skin balls, roll them into rounds, and wrap them in the shortbread balls

8. Like a dumpling

9. Use a rolling pin to roll the closed meatball into an oval shape, and roll it up from the bottom up

10. Rotate the rolled dough 90 degrees

11. Use a rolling pin to roll it into an oval shape again, and roll it up from the bottom up

12. Flatten the rolled dough and wrap it in pork filling

13. Close the mouth like a dumpling; squeeze it slightly with the palm of your hand

14. Put the dough into a baking dish, brush with egg liquid, sprinkle with white sesame seeds/black sesame seeds

15. Preheat the oven at 200 degrees, put the baking tray into the middle of the oven, and bake on the upper and lower fire for 30 minutes

Tips:
1. Roll out the dough and roll it up repeatedly, and the baked moon cakes are relatively crisp;
2. When the mooncake is wrapped with meat, don't stick to the meat, otherwise it won't close.