[fresh Meat Moon Cakes] A Time-saving and Labor-saving Method

[fresh Meat Moon Cakes] A Time-saving and Labor-saving Method

1. Prepare the required materials.

2. Cut the meat and beat it into minced meat, or you can buy ready-made minced meat. Add salt, light soy sauce, dark soy sauce, sugar, ginger, white wine, and pepper to the minced meat.

3. Use chopsticks to stir in one direction until the meat filling becomes a ball of meat that will not fall apart.

4. Use chopsticks to stir in one direction until the meat filling becomes a ball of meat that will not fall apart.

5. Stir evenly and knead it into a smooth dough without the need to knead out the film. Cover the kneaded dough with plastic wrap and let it rest for 10 minutes.

6. Make shortbread while relaxing the oily skin. Mix 180g all-purpose flour and 90g lard and mix well.

7. Then knead it into a smooth dough. The shortbread is very simple to make, but it should be noted that the lard should be refrigerated before use in the hot season, otherwise it will stick to your hands.

8. The loosened oily crust and shortcrust dough are smooth. Roll out the oily crust dough into a round shape. It does not need to be large, as long as it can cover the shortcrusted dough.

9. Place the pastry dough on the rolled oil crust, wrap the pastry dough, and pinch tightly.

10. With the mouth facing down, roll the dough out into a rectangular shape with a rolling pin. When you roll it lightly, the dough fits well.

11. Fold it from top to bottom, then fold it up from bottom to top, that is, three stacks, and then cover with plastic wrap and relax for 10 minutes.

12. The folded dough does not need to change direction, just roll out the rectangular dough piece gently.

13. Roll up from top to bottom, and roll into a long cylindrical shape.

14. Use a knife to cut into 18 small doses of equal size.

15. Take a small dose, press it with your palm, and roll it into a round dough sheet with a rolling pin.

16. Put the minced meat on it, wrap it up and pinch the cuff.

17. Wrap all the fresh meat mooncakes one by one, and arrange them on the baking tray with the mouth down. Squeeze the red pigment on a kitchen paper towel, dip the wooden seal on the red pigment, and press it on the mooncake embryo. (This step can be omitted)

18. Preheat the oven at 200, place the fresh meat mooncakes in the middle of the oven, bake them on the upper and lower fire for 10 minutes, then take them out and turn them over, and bake them for another 10 minutes until the surface is slightly golden and ready to be out. (The baking time and temperature are sometimes adjusted according to your own oven, if the coloring is not enough, you need to extend it for a few minutes)

Tips:

The maltose in the oil crust can help the crust color, if it is not there, don't add it. Friends who don’t eat lard can also use butter.
Soak the minced ginger in boiling water, let it cool and filter out the minced ginger to become ginger water. When stirring the meat filling, use chopsticks to stir continuously in one direction until the meat filling becomes strong and becomes a ball of meat filling that will not fall apart.
Regarding the preservation of fresh meat moon cakes: the baked fresh meat moon cakes should be stored in refrigeration for 2 days and frozen for 1 month. For refrigerated storage, bake in oven 200 for 5-6 minutes to reheat. Frozen, bake for 5-6 minutes after thawing, or refrigerate and bake for 10-15 minutes before reheating. The unbaked biscuits can be stored directly in the freezer. You don’t need to defrost them and bake them at 200, but the time needs to be extended for a few minutes.