Su-style Fresh Meat Moon Cakes

by Elegant piano rhyme

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

It was the first time to learn how to make mooncakes with an oven. First, I made mooncakes with five-nut filling and red bean paste filling. Since there were no pictures of the process when the fillings were fried, I made this Su-style fresh meat mooncake again. I checked a lot of information and My own experiment is basically a success, and the degree of su-su is not bad. When the mooncakes are out of the oven, the room exudes an attractive aroma. I think this Su-style fresh meat mooncake is much more delicious than the sweet one."

Su-style Fresh Meat Moon Cakes

1. Fresh pork (fat 3 lean 7)

2. Minced meat

3. Add salt, soy sauce, five-spice powder, corn oil, sesame oil, scallion, ginger, egg liquid and stir in one direction to form a thick noodle

4. Weigh 200 grams of flour, open the nest, and pour 70 grams of softened lard in the middle of the nest

5. Put 20 grams of Yitang in a small bowl, add 80 grams of hot water (70 degrees) and mix well

6. Pour in the blended Yitang water, slowly spread from the inside to the outside with a spatula

7. Then it is mixed into dough, and the water and oil dough is mixed, and it is covered with plastic wrap and pine pond

8. Weigh 120 grams of flour, grill the nest in the middle

9. Pour in 50 grams of lard, and use a spatula to form a shortbread dough like water and oil pasta.

10. Pastry dough wrapped in plastic wrap pine pond

11. 30 grams of water and oily skin, knead into a smooth dough

12. 15 grams of shortbread noodles, each rolled into a ball

13. Flatten the water and oily skin and put the shortbread in

14. Press the butter ball down with your left female finger, hold the dough with your right hand, and tighten the mouth of the cake while turning the tiger's mouth in a circle. Press the mouth of the cake down to flatten it.

15. Roll into an oval shape

16. Fold both sides to the middle

17. Grow again

18. Roll up from one end

19. From the middle, use your thumb to press the head folded on one side

20. Fold it over the other side and press it down with the palm of your hand

21. Use a rolling pin to roll into small round skins

22. Pack meat, about 40 grams of meat

23. Tighten the mouth of the biscuits in the same way as the former bread pastry

24. Flatten the pie with the mouth down

25. After wrapping, put it in a baking tray spread with tin foil, first with the mouth of the cake facing upwards, preheat the oven up and down to 180 degrees, and bake in the middle layer for 20 minutes

26. Flip and bake for another 5 minutes

27. After roasting, the skin is cooked and the meat is cooked very fragrant

28. Finished picture

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