Su's Mooncakes (dried Vegetables and Fresh Meat)

Name: Su's Mooncakes (dried Vegetables and Fresh Meat)
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Flour; 25g Sugar; 110g lard; 40g water; 200g pork; 1 piece egg; 1 tablespoon Cooking Wine; 1/2 a spoon Soy sauce; Some Corn flour; Some salt; Some sesame oil; 2 dried vegetable; Some sesame

by LLY&ZSJ (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

It’s almost Mid-Autumn Festival, and I’m tired of eating Cantonese-style moon cakes. When I think about it, I feel too sweet, so I specially made this Su’s moon cake. In addition to fresh meat, we also put Shaoxing specialties-dried plums. The taste is similar. The Cantonese style is really different. The first 12 pots are gone as soon as they are out. Even my son ate 2 of them. It can be seen that the taste is still ok. The fly in the ointment is that the appearance makes me a little disappointed. Fortunately, these people don't care about it. It's just that I, a Virgo, can't stand it!
By the way, you can make 12 with this ratio. I think some people make 16. Anyway, it's just the size. You can steam it as a dish if you can't finish the meat, or you can make dumplings or something, don’t waste it.

Su's Mooncakes (dried Vegetables and Fresh Meat)

1. Kneading: Mix all the ingredients of the water-oil skin dough and knead it into a smooth dough, then wrap it in plastic wrap and set aside. Mix all the ingredients of the pastry dough and knead it into a dough, wrap it in plastic wrap and set aside

Su's Mooncakes (dried Vegetables and Fresh Meat) recipe

2. Stuffing: Cut the pork into small cubes and then chop, then add the dried vegetables and chop together until the dried vegetables and the meat are mixed and they are not delicate. Then put the minced meat in a basin, add all the seasonings plus an egg white, then mix it evenly in one direction and set aside

3. Make meringue: Roll out the water and oil crust that has been stationary for about half an hour with a rolling pin, and then evenly spread the pastry on the water and oil crust. The next step is to roll the crust, and then roll it flat with a rolling pin. Knead the dough and cut it into 12 equal parts. You can see the texture of the pie crust made in this way, one layer of water and oily crust and one layer of pastry, is it particularly clear

4. Encrusting: Knead the small dough that was divided in the third step, then roll it out thin, wrap the stuffing, and then pack tightly, and adjust the shape appropriately with the mouth facing down (I used the method of wrapping meat buns). There are 11 remaining (the third picture is my lard, let’s take a close-up)

5. Preheat the oven up and down at 180 degrees, then coat each moon cake with egg yolk left over from the filling, and sprinkle a little black sesame on the top. Put it in the middle of the oven, 180 degrees, 25-30 minutes

Tips:
1. It is best to add a certain amount of fat to the minced meat. Lean meat will be more expensive. This time the ratio of lean meat to fat is 2:1
2. You can use chopsticks to taste the flavor when you adjust the filling. Generally, the filling is a little saltier than usual. The salt and the soy sauce can be added slowly. It does not need to be based on my dosage. Everyone's taste is different. Oh
3. To make meringue I have tried to divide the water and oil pastry and pastry into 12 equal parts and then knead them separately, but compared to that, the moon cake made by the way I wrote is crisper and saves time. You can imagine how crisp the finished product is when you see that level. This was taught by a student from Suzhou.