Su-style Fresh Meat Moon Cakes

Name: Su-style Fresh Meat Moon Cakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Wheat flour; 60g Corn oil; 100g water; 10g White sugar; 10g salt; 40g corn starch; 300g pork; 15g Chopped green onion and ginger; 1 tbsp Soy sauce; 5g sesame; 15g Egg liquid; 0.5 teaspoon Chicken Essence

by XPanda_

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The Mid-Autumn Festival is approaching. Seeing everyone busy making mooncakes, I was too busy during the first week of school. Finally, there is a Mid-Autumn Festival holiday. Let me make time to make our favorite fresh meat mooncakes. The most important thing about mooncake crispy is that there is more oil. This time, according to the strict formula, the flour in the pastry is turned into low-gluten flour. It is really crispier than the ones bought outside!

Su-style Fresh Meat Moon Cakes

1. Water and oily skin: Dissolve 10G salt and 10G sugar in hot water, add the remaining ingredients, and form a smooth dough

2. Shortbread: 160G flour, 40G starch, 100G oil, knead into a dough

3. Let both dough sit for 20 minutes

4. Mince pork, add seasoning to taste

5. Divide the crust and shortbread into 16 portions

6. The oily skin wraps the shortbread and tightens the mouth

7. Press flat, roll out, roll up, all done, let stand for 15 minutes

8. Flatten the rolled dough, roll it out, and let it rest for 15 minutes.

9. Roll the dough into a crust and put on the filling

10. Gather the stuffing in the tiger’s mouth and press it down slightly

11. Put everything into the baking tray and brush with egg liquid

12. Bake at 185°C for 10 minutes

Tips:
When the dough is set aside for a while, it will be easier to handle the filling. Pay attention to the filling, be sure to wrap it tightly, or it will reveal the filling.