Fresh Meat Moon Cakes (egg Tart Crust Version)-novices Can Also Make It

Name: Fresh Meat Moon Cakes (egg Tart Crust Version)-novices Can Also Make It
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Several Egg tart wrapper; 1 catty Minced pork (half fat and thin); 1 piece pork skin; 1 tablespoon Rice wine; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; Several Sugar; Several salt; Several roots Shallots; 2 tablets ginger

by Echo caterpillar (from WeChat.)

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Fresh meat moon cakes are a favorite of many people. Various food channels have introduced the practice of fresh meat moon cakes. The most troublesome thing is the making of pastry. Just listening to pastry and pastry will discourage novices and lazy people. . My palace used to make fresh meat mooncakes with pastry and water and oily skin in the past. It is really tiring to say it in my heart. Today, when I was eating egg tarts, my brain suddenly opened up, and I invented the egg tart skin version of fresh meat mooncakes, which saves time, effort and is invincible. If you are a novice, give it a try, 100% success. If you are an old driver, you can also do it, this meringue is not ordinary like it :-)

Fresh Meat Moon Cakes (egg Tart Crust Version)-novices Can Also Make It

1. The method of sauced meat filling: 1) Scald the meat skin in boiling water, take it out and wash. Add water to the pot again, cover without the skin of the meat, add rice wine, green onions, and ginger, cook for 15-20 minutes on medium heat until the skin of the meat can be easily pierced with chopsticks. Remove the pork skin, cut into thick shreds, put it back in the original green onion and ginger soup and cook for 10-15 minutes until the soup is thick, remove the green onion and ginger, pour the skin and soup into a bowl, and put in the refrigerator for 1 hour .

2. 2) Add rice wine, oyster sauce, light soy sauce, dark soy sauce, sugar to the minced meat and mix well. 3) Take out the frozen pork skin from the refrigerator, cut into small cubes, and stir in the minced meat filling. 4) Take a small piece of meat, put it in a small bowl and bake it in the microwave for 15 seconds. To taste, add some salt if the meat is too light; if it is not sweet enough, add some sugar. (Personal tastes are different, my palace here does not emphasize the amount of salt and sugar)

3. Take out the frozen egg tart crust (all ready-made custard crusts are frozen), and remove the tin foil base of the custard tart before it has defrosted. Sprinkle a little flour on the table top, and let the custard crust thaw for 10-15 minutes. Put the sauce and mince into the tart box, about 2/3 full.

Fresh Meat Moon Cakes (egg Tart Crust Version)-novices Can Also Make It recipe

4. Squeeze the rim of the egg tart with your fingers.

5. Fold the tart wrapper together like a steamed bun.

6. Put the wrapped dough on the baking tray with the bottom side up. After 20 minutes in the oven at 200 degrees, brush with egg yolk and sprinkle with a few sesame seeds. Return to the oven at 250 degrees for 5 minutes, wait until the surface is golden and then take it out.

Tips:
The sauce meat filling is good or not, it is all in the seasoning skills, it is recommended that salt and sugar can be added in small amounts for several times, and the taste will always be satisfactory if you taste it several times. Pork jelly is a bit annoying, and you can leave it alone. You can add some water to the meat and mix it in one direction. The pie crust is not crispy, just use the custard crust, and you can have zero failure!