Fresh Meat Moon Cakes

Name: Fresh Meat Moon Cakes
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Flour; 80g lard; 25g Powdered sugar; 80g water; 200g Pork mash; 10g Sugar; 4g salt; 4g MSG; 20g Chives; 14g Soy sauce; 2g Thirteen incense; 10g Rice wine; 35g starch

by Vansie Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The annual Mid-Autumn Festival is approaching again, of course, moon cakes are indispensable.
Fresh meat moon cakes are a kind of Soviet-style moon cakes, and it is a special snack of Han nationality in Jiangsu, Zhejiang and Shanghai.
I remember queuing to buy every Mid-Autumn Festival. I have been thinking about how to make such delicious mooncakes. This year I finally realized my wish for many years.
Soviet-style moon cakes are made by using flour, sugar, lard, water, etc. to make the skin, flour and lard to make the puff pastry, through the making of puff pastry, filling, molding, and baking.
Its biggest feature is the puff pastry wrapped around the meat, which can be bitten down in one bite. It is crispy, rosy, and not greasy.
The scent of pork and the layering of meringue are integrated, the world is so beautiful~~

Fresh Meat Moon Cakes

1. Mix all the ingredients in the water and oily skin into a dough. Because you want to knead out the gluten, you need to knead for a while until the surface of the dough is smooth and wrap it in plastic wrap and let it stand for half an hour (the main ingredient is the watery and oily skin)

2. Mix the ingredients in the shortbread into a dough

3. Mix all the ingredients in the auxiliary materials and stir well and refrigerate for half an hour

4. Divide the oil crust and the shortbread into 19g each for the oily crust and 10g each for the shortbread

5. Flatten the oily skin and wrap it into the shortbread, wrap all in order, cover with plastic wrap to prevent the surface from drying out and affect the finished product, and let it stand for 10 minutes

6. Roll the puff pastry into a rectangular shape and fold it up like a quilt. After folding in sequence, let it rest and relax for 10 minutes. Roll out and roll it up again, pinch on both sides to make it into a ball as much as possible

7. Flatten the puff pastry that has been rolled twice and then roll it into a round shape, wrap it with meat, close it down, put it in a baking tray, and squeeze it slightly

8. Brush the surface evenly with egg yolk liquid and sprinkle with sesame seeds at 200 degrees for 20-25 minutes. The surface is slightly bulged and golden brown.

Tips:
1. If there is no lard, you can use butter instead. The level is not as good as lard.
2. When making the water and oily skin, it must be kneaded until the surface is smooth, and it can be pulled into a layer of film, so that it will not break when it is wrapped in the oily pastry.
3. The temperature difference of each oven is different, especially the small family oven is easy to be unevenly heated. When you mind the baking, the temperature can be appropriately lowered and the baking time can be extended to avoid over-bake.