Su-style Fresh Meat Moon Cakes
1.
250 grams of pork filling, add a pack of 80 grams of Wujiang Fuling mustard mustard (diced), oil consumption, light soy sauce, dark soy sauce, cooking wine, white pepper, sugar, chicken essence, sesame oil, green onion, ginger, mix well and chill in the refrigerator for later use ( The seasoning is appropriate, adjust according to my own taste, I did not add salt)
2.
Mix the water and oil skin materials and knead the dough until it is smooth
3.
Mix the pastry ingredients and mix well
4.
The oil skin pastry is divided into 12 doses on average
5.
Wrap the shortbread in oil skins, and wrap them all in order
6.
Take one agent and press it flat with the port facing upwards, the rolling pin will dry out from the middle, and roll it into a beef tongue shape, roll it up slowly from top to bottom, and make all the dough in turn
7.
Flatten the rolled dough with the interface facing upwards, the rolling pin is dry and long, slowly roll up from top to bottom, and make all the dough in turn
8.
The rolled up dough is facing upwards, use your fingers to press down in the middle of the dough, then press to flatten it and roll it into a round shape
9.
Wrap the meat, close the mouth tightly so as not to burst the filling, wrap the mouth down, press flat
10.
Cover with my stamp, it is my crisp, the oven is preheated up and down by 180 degrees
11.
Bake at 180 degrees for 30 minutes
12.
It's out!
13.
Let me show you the crisp*^o^*
Tips:
🦉I use lard for the exhibition art. The amount of recipe can make 12 fresh meat mooncakes. Smooth kneading with water and oily skin is the key to not cracking and leaking. The finished agent should be covered with plastic wrap or damp cloth throughout the process to prevent the oily skin from drying out.
