🐷puff Pastry Meat Fire (lazy Big Buns) Pk Fresh Meat Moon Cakes

🐷puff Pastry Meat Fire (lazy Big Buns) Pk Fresh Meat Moon Cakes

1. Wash the shiitake mushrooms and wring dry, chop or crush them in a food processor, mince the ginger, and chop the spring onions (don’t chop the spring onions)

2. The fillings are mixed according to this link and refrigerated in the refrigerator; https://www.xiachufang.com/recipe/102931372/

3. The leather dough is kneaded by hand (or machine beaten) until the surface is smooth,
Cover with plastic wrap to prevent drying, and let it relax for a while.

4. Time to relax the skin dough to make thin pastry:
Grab the flour and lard first;

5. After forming a dough, use the root of the palm to rub the pastry, rub it evenly, and rub it evenly to match the softness and hardness of the leather dough; avoid excessive rubbing. If it feels softer than dough, refrigerate in ice for five minutes.

6. Wrap crisps. My Chinese style pastry is wrapped in dry shortbread.

First, roll the leather dough into a small rectangle with a thick middle and thinner sides;

7. Viewed from the side, both sides are thin and thick in the middle, and the thickness in the middle is twice that of the two sides.

8. Arrange the puff pastry into a small rectangle, put it in the middle of the leather dough, close all the interfaces, and stuff the upper and lower openings under the dough;

9. With both hands up and down, press the dough down, and then roll it into large pieces with a roller;

10. If there is a little resistance while rolling, you must sprinkle a small amount of dry powder underneath in time;

11. Spread a thin layer of fluttering under the noodles, roll the noodles into a rectangle with a thickness of 5mm, fold them according to the fold line, turn 90 degrees, and then sprinkle a thin layer of fluttering anti-sticking under the noodles, and roll them out to the same thickness as before. Rectangle

⚠️When rolling in this step, pay attention to the left and right hands as evenly as possible. Do not hit the rolling pin on the surface, and do not hear the sound of duang duang, otherwise the layer will be easily smashed to death and the layer will be unclear after baking.

⚠️Sprinkle a small amount of dry powder underneath at any time if there is a little resistance while rolling;

12. Roll it up and roll it a little longer;

13. Wa Jiner's remedy (hold the dough with your left hand and press downwards, and at the same time fold the four fingers of your right hand and pull upwards)

The doses are weighed 30 grams each and divided into 25;

14. When applying the dosing, place the seam just now upwards, and place the excess dough on the upper joint when it is too large or small;

15. Roll the agent into a disc with a thicker middle and thinner sides;
The method of making buns is to pack the stuffing, each spoonful of stuffing is about to be scooped, the mouth is tightly closed, and the smooth side is turned upside down. Use the big thenar to press the middle into a hole;

⚠️When the agent is rolled out, be gentle, don't press the dough to death, otherwise the level will not be clear~

16. After placing it, use the big thenar to press down each of the pits (to prevent it from rising too high when roasting). The 5th second in the video is the big thenar (°ー°〃)

17. Brush egg yolk liquid;

💡I spread oil paper and tin foil. Double insurance is afraid that the first-class oil will have to wash the dishes... (-᷅_-᷄) https://www.xiachufang.com/recipe/103381927/

18. Sprinkle white sesame seeds;

19. Preheat the oven ahead of time at 240 degrees and bake it for 15 minutes. Smell the aroma and look at the color, and reach the state of the picture. Once the aroma is released, it can be baked.

20. |｡･ω･)っ◆

21. The lard refined by yourself! Praise the Russian lard oil! Super cheap! The quality is good! Refined lard can be frozen and stored for a long time (ㅎᗨㅎ)

Don't want to make lard time-consuming and laborious? no problem! Just wipe it out www.xiachufang.com/recipe/100475558/

22. The dregs just came out of the oven! Oh ୧( ⁼̴̶̤̀ω⁼̴̶̤́ )૭

Tips:

💡The puff pastry is slagging when it is just out of the oven, and it will soften after being placed.
When you eat again, you can bake in the oven at 180 degrees without preheating for 8-10 minutes, or just like me, it’s delicious to eat directly without heating~

💡You don’t need to put the cakes in the refrigerator, eat them as soon as possible, and keep them in a sealed container for up to three days at room temperature within 25 degrees.

💡The kneading pastry should be on a cutting board made of non-stick materials such as stainless steel or marble, not on a wooden board! The planks are too oily!


⚠️Don't leave the dough! Don't ferment! Don't ferment!
The addition of yeast just makes the dough soft, it does not mean to ferment at all! Follow the steps to operate smoothly throughout the entire process without interruption.

💞The recipe of each recipe is different, and the effect will be different. If you choose to make mine, thank you for your trust in me~