Fresh Meat Moon Cakes
1.
1. Prepare the ingredients for the filling. Fresh meat is best to choose fat and thin, such as pork belly. Clean and chop the fresh meat into minced meat, which is almost minced, set aside, and dice the chives.
2.
2. Mix all the ingredients of the filling together
3.
3. Stir the stuffing evenly. Stir in one direction when stirring, that is, stir clockwise. Don’t mix the meat stuffing too wet, it won’t be easy to pack. Mix it with plastic wrap and freeze it in the refrigerator for about 30 minutes. Easier to pack.
4.
4. Put Meimei low-gluten flour on the kneading mat to make a powder wall, then add oil, powdered sugar, warm water, and mix evenly. When you first knead, it will be very sticky, and continue to knead it will not stick. Knead until the dough is smooth and delicate, or knead until the film is formed, this will have a better effect, so that the skin is not easy to break when rolling.
5.
5. Knead until the dough is smooth and delicate, wrap it with plastic wrap and relax for 15-20 minutes
6.
6. Mix the pastry ingredients: low-gluten flour and corn oil until they form a dough (I use Meimei low-gluten flour)
7.
7. Divide the oil crust and shortbread into 20 equal parts, each of which is about 15 grams of oily crust and about 10 grams of oily pastry. (If you want to make a bigger one, you can make 25 grams of oil crust, 15 grams of pastry, and 25-30 grams of filling)
8.
8. Take an oil crust and squeeze it by hand, and wrap the oil crust inside.
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9. Wrap all the pastry in turn.
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10. Take a shortcrust pastry and use a rolling pin to roll it out from the middle to both ends, into a beef tongue shape.
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11. Roll up the rolled pastry from top to bottom.
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12. Roll up all the pastry in turn, cover with plastic wrap and relax for 10 minutes.
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13. Take a loose pastry and change the direction and roll it up again.
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14. Roll up from top to bottom.
15.
15. Roll up in turn, cover with plastic wrap and relax for 10 minutes.
16.
16. Take a shortcrust pastry and press the middle with your fingers. As shown
17.
17. Pinch the two ends towards the middle tightly.
18.
18. Flatten it again, use a rolling pin to change it into a round shape, and roll it into a thick and thin shape in the middle, which is good for wrapping.
19.
19. The meat filling is about 15 grams each, and the filling is wrapped in the pastry.
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20. Like a bun, the folds come over and tighten, and the mouth is down and slightly flattened.
21.
21. Put them in a non-stick baking tray one by one. If it is a black baking tray, it is recommended to put baking paper on it to avoid baking.
22.
22. Put the baking pan into the middle layer of the preheated oven, and bake at 190 degrees for 40 minutes, and then bake for about 20 minutes in the middle, when the surface is a little bit colored, take out the baking pan and turn the cake over, then put it in The oven continues to bake for 20 minutes.
Tips:
1. I personally like to use vegetable oil to make shortbread cookies. If you don't like it, you can replace vegetable oil with lard or butter.
2. When making oily skin, do not use flour that contains too much protein, and do not knead the dough too strong, so as not to shrink or relax for too long when rolling.
3. The fresh meat filling should be dried a little bit, not too wet, so it is easy to make.
4. When closing, the closing must not be covered with fillings, otherwise the closing will not be tight, and it will inevitably break when baking
5. The baking temperature can only be quoted, and the temperature difference between different oven brands is also slightly different. Adjust it appropriately according to the temperature of your own oven.
