Small Fresh Meat Moon Cakes

Name: Small Fresh Meat Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 65g+80g lard; 13g Caster sugar; 80g Shimizu; 160g Low-gluten flour; 400g Pork mash; Some Shallots; Some Green onion ginger water; Some Soy sauce; Some Thirteen incense; Some Five spice powder; Some sesame oil; Some Sugar; Some salt

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Su-style moon cakes are traditional Chinese food during the Mid-Autumn Festival of the Han people. They are Su-style cakes and are loved by the Han people in parts of Jiangbei and Jiangnan. The skin is crispy, the color is beautiful, the filling is fat but not greasy, and the taste is loose and crisp. Soviet-style moon cakes are made of wheat flour, caramel, edible vegetable oil or lard, water, etc., and are made of wheat flour, edible vegetable oil or lard, and processed by pastry, filling, molding, and baking. The Soviet-style moon cake making skills are included in the "Intangible Cultural Heritage Protection List."
Recently, it seems that I have been poisoned by the Soviet-style mooncakes. I always want to eat a bite of fresh and warm Soviet-style meat mooncakes. I was thinking about stealing a lazy to buy raw embryos online. The price is longer than the price I bought in previous years. Dozens...Forget it, I'd better buy some meat and make it yourself.
It’s not the first time I have made pastries, but the Soviet-style fresh meat mooncakes are really "the first time the big girl goes to the sedan chair". To me, the filling is the number one problem before me. With a nervous heart, I tried to adjust the meat filling for the first time in my life. I didn't expect it to taste good after baking...The crispy crust with the tender and juicy meat filling, take a bite, Can go to heaven, okay~

Small Fresh Meat Moon Cakes

1. The pork is pureed (fat to lean ratio 4:6) and it tastes better. Add chives and minced meat to the pureed meat according to personal taste to get all the seasonings except the green onion and ginger.

2. Add the scallion and ginger water soaked in advance to the meat puree in portions, and beat the meat in one direction

3. After mixing well, put it in the refrigerator for more than 2 hours

4. Knead the water and oily skin and shortbread separately, put the watery and oily skin in the plastic wrap, let it relax for an hour, cover the pastry with plastic wrap, refrigerate for one hour, and divide the loosened watery and oily skin and shortbread into 15 parts, each with a leather bag Hold the shortbread and squeeze the water and oil skin at the closing point: all-purpose flour: 200g lard: 65g fine sugar: 13g water 80g
Shortbread: low-gluten flour: 160g lard: 80g

5. Take a crispy dough and roll it out into a beef tongue, roll it up from top to bottom, and let it rest for 15 minutes

6. After relaxation, roll the roll for the second time, and relax again for 15 minutes

7. Take out the refrigerated minced meat, divide into 15 portions, set aside

8. Take a dough roll, press it with your fingers from the middle position, and pinch the two ends towards the middle. Roll out into a slightly thicker skin around the middle

9. Take a ball of minced meat, put it on the dough, close the bun and pinch it tightly

10. Close the mouth downwards, and place the wrapped raw embryo code in the baking tray. I use a non-stick baking tray here. Remember to put greased paper on the ordinary baking tray.
ps: The distance between the cake embryos should be slightly larger, the moon cakes will expand during the baking process

11. Print the pattern and preheat the oven 180 degrees

12. Put the baking pan into the preheated oven, middle level, fire 180 degrees up and down, 30 minutes
ps: The specific time is according to your own oven. Basically, the surface of the mooncake is golden yellow, and the cake embryo is almost cooked after it is puffed up.