Late Moon Cakes——【su-style Fresh Meat Moon Cakes】

Name: Late Moon Cakes——【su-style Fresh Meat Moon Cakes】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g Flour; 500g Pork filling; 55g Caster sugar; 90g lard; 55g water; 30g honey; 5g Cooked Sesame; 10g sesame oil; 20g Soy sauce; 5g Cooking Wine; 12g salt; 5g Ginger powder; 5g Garlic powder; 1 tsp pepper powder; 90g Green onions

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I brought a box of lard back from my mother during the long vacation. It was freshly boiled by my mother during the vacation.
I brought this thing back. If I don't use it to make something, I'm so sorry to carry it all the way. . .
After working outside for a few days, I finally had time to rest at home today and made meringue mooncakes with itchy hands. . . I'm really into a cramp, I obviously don't like meringue. . . Ugh. . . It's too crisp, and a pile of scum will fall when you touch it. . .

material:
Water oil skin: 120g flour, 15g caster sugar, 35g lard, 55g water
Pastry: 110g flour, 55g lard
Filling: 500g pork filling, 40g fine sugar, 30g honey, 5g cooked sesame, 10g sesame oil, 20g light soy sauce, 5g cooking wine, 12g salt, 5g ginger powder, 5g garlic powder, 1 teaspoon of Chinese pepper powder, 90g green onions"

Late Moon Cakes——【su-style Fresh Meat Moon Cakes】

1. 1. Make the filling: take the pork belly filling, add all the seasonings except the green onions, mix thoroughly and set aside;

Late Moon Cakes——【su-style Fresh Meat Moon Cakes】 recipe

2. 2. Making water and oily skin dough: Put flour, sugar and lard together in a basin, knead it with your hands to form a coarse corn flour;

3. Add hot water and stir evenly quickly, knead it into a smooth dough with a certain degree of gluten, and let it stand for 20 minutes;

4. To make pastry dough: Put flour and lard together, and mix well to form pastry dough;

5. Divide the rested water and oil crust and shortcrust dough into 10 doses respectively;

6. Take a water and oily skin agent, squeeze it, roll it out into a round shape, and put in a pastry agent;

7. Roll out into an oval after wrapping

8. Roll up and let it rest for 15 minutes

9. Take the loose dough roll and roll it out vertically

10. Roll it up again and relax for 15 minutes

11. Chop the green onions into chopped green onions, add them to the meat fillings that have been adjusted before, stir well, and set aside;

12. Pinch the loose dough roll from both sides to the middle

13. Press flat and roll out into dough, add proper amount of filling

14. Squeeze it tightly like a bun and squeeze it at the position of the tiger's mouth. Finally, you can pull off the excess dough

15. Put it into the baking tray with the mouth down, press it flat, and stamp it with red pigment on the surface.

16. Put it in the lower part of the preheated oven and bake at 190 degrees for 8 minutes

17. Continue to bake for 8 minutes after turning it over

18. Turn it over again, lower the temperature to 180 degrees and continue to bake for 10 minutes

19. *The moon cakes baked by the above method are flat, or they can be baked like buns: the wrapped moon cakes are closed and rounded with both hands, put in the baking tray and stamped and baked at 170 degrees 30 minutes is enough;

Tips:
1. The lard put in when making the dough should be softened at room temperature, and it does not need to be melted into a liquid state;

2. The kneaded water and oil crust and pastry dough should have the same softness and hardness;

3. I have made more fillings. These doughs only use about half of the meat fillings; and the fillings made according to the recipe are salty and sweet. If you don’t like it, you can reduce or eliminate the sugar and honey;