【man Food Slow Talk】puff Pastry and Fresh Meat Moon Cakes
1.
Cut the shallots into chopped green onions, grind the ginger into ginger paste for later use, take out all the lard to be used from the refrigerator and soften at room temperature
2.
Add salt, light soy sauce and cooking wine to the ground pork, and stir in one direction until the meat is glued
3.
Continue to add sugar, black pepper, oyster sauce and dark soy sauce, and keep stirring while adding, then add ginger and sesame oil, and stir until the meat can stick into a whole ball
4.
Finally, stir in the chopped green onion, wrap the minced meat with plastic wrap and put it in the refrigerator for later use
5.
Mix the flour, lard and sugar in the water and oil skin, and slowly add warm water to form a soft and smooth dough. It takes about 10 minutes to knead the noodles with a chef machine, and it takes longer to knead by hand
6.
Mix the flour and lard in the pastry to form a soft dough
7.
Wrap both the water and oil crust dough and the pastry dough with plastic wrap, put the pastry in the refrigerator, put the water and oil crust at room temperature, and let the dough rise together for about 15 minutes
8.
Sprinkle hand powder on the workbench, take out the wake-up water and oily skin dough, knead into long strips and cut into 24 equal parts, and round them separately for use
9.
Take out the pastry dough from the refrigerator, knead it into long strips and cut into 24 equal parts, and round them separately for later use.
10.
Take a small ball of water and oily skin, flatten it in the palm of your hand, wrap it in a ball of shortbread, wrap it tightly and close it with a tiger's mouth, squeeze it tightly, and round it to make a puff pastry dough
11.
Wrap all the pastry into the water and oily crusts to obtain 24 pastry doughs. Cover them with plastic wrap and let the dough rise again for 15 minutes.
12.
Take out a wake-up puff pastry dough, flatten it, roll it into an oval shape with a rolling pin, and then roll it up from top to bottom
13.
Place the seam of the dough roll up, flatten it again, roll it into a beef tongue shape with a rolling pin, and roll it up again from top to bottom
14.
Cover the rolled noodles with plastic wrap and put them aside to wake up the noodles. After making all the dough rolls, wake up for 15 minutes at the end
15.
Take out the minced meat from the refrigerator and set it aside. Take a awake noodle roll, nest the two ends toward the middle, and press it flat so that the seam is in the center. Use a rolling pin to roll out the dough thinner to become a palm-sized round piece.
16.
Hold the dough sheet in your hand, with the smooth side facing out, add 2 small spoons of meat filling, use one hand to nest under the dough, and close the meat filling with the tiger's mouth with the other hand
17.
After tightly kneading the closing part, press the patties gently to form a moon cake shape, press lightly with your fingers to make the center slightly concave, so that a raw cake embryo is ready
18.
If you want to bake in the oven, preheat the oven to 180°C in advance, and place all the raw cakes on a baking tray lined with greased paper. Put it into the middle of the oven, bake at 180°C for 10 minutes, take it out and turn it over, put it back and bake for another 10 minutes.
19.
If you use a frying pan, turn on a low heat to preheat the pan slightly, do not put oil in the pan, and put the dough directly into the pan. Cover the pan and fry on low heat for 8 minutes. After turning it over, continue to fry with the lid covered for 8 minutes.
Tips:
Tips:
1. After the minced meat is mixed, it will become more elastic after being refrigerated for a while, and it will be easier to handle when it is wrapped. If you want to pack more stuffing, you can divide the mixed mince into individual small portions, knead it into a meat ball and freeze it2. The water-crusted dough will be wet and sticky at first, so be patient to knead the dough completely. Smooth, this is the basis to ensure that there will be no cracking in the back 3, no matter what kind of dough, it must be covered with plastic wrap when waking up to prevent the dough from drying out. Note that the dried dough is very easy to crack 4, when wrapping meat pie Be sure to close the mouth and make sure that the closing area is fully pinched5. The moon cakes I made are relatively small, so the heating time is relatively short. If the moon cakes are about 50g in normal size, they need to bake for 25-30 minutes, and they need to be fried in a pan. 20-25 minutes6, eat the cooked fresh meat mooncake while it is hot. If it is cold, heat it in the oven or a pan before eating it to restore its crispness. If you can’t finish it in a short time, you can use raw mooncake embryos. Frozen and preserved, just roast or fry it next time you want to eat it, no need to defrost
