Su-style Fresh Meat Moon Cakes
1.
Prepare water and oily skin and pastry materials: all-purpose flour, lard, honey, and water; salt is put in the mirror; low-gluten flour for pastry can also be used.
2.
Put 240 grams of all-purpose flour, 60 grams of lard, 125 grams of water, 10 grams of honey, and 1 gram of salt into the basin. First, use a spatula to mix the materials into a flocculent shape.
3.
Then knead it into a smoother dough. Put aside the fresh-keeping film, which can naturally grow out of the film.
4.
240 grams of all-purpose flour for pastry ingredients and 125 grams of lard are put in the same bowl.
5.
First use a spatula to mix the ingredients into granules, then pinch them into a shortbread dough, put aside with plastic wrap.
6.
Weigh fat and lean pork; fat and lean meat can be 1:9 or 2:8.
7.
Half of the meat is minced with a food processor, and the other is cut into dried soybean-sized pieces of meat.
8.
The seasoning is ready, but not limited to these: 20 grams of pepper water, 1 egg white, 3 grams of chicken powder, 20 grams of light soy sauce, 10 grams of soy sauce, 10 grams of minced ginger, 30 grams of chopped green onion, appropriate amount of salt, and 2 grams of white pepper.
9.
Mix the seasoning with the meat filling; the meat filling should not be too thin to prevent the soup from being heated to affect the effect of the pastry.
10.
The thick film can be pulled out of the water and oily skin.
11.
Knead the water and oily skin dough into long strips, cut them into 9 equal parts with a scraper, and place them on a plate. Cover them with plastic wrap so that the water-proof ingredient will evaporate; the amount of agent can be adjusted as you like. The bigger the cake, the bigger the puff pastry mooncake, and vice versa, the smaller it is.
12.
Knead the pastry dough into thin strips and cut them into 9 evenly-sized portions.
13.
Take a water and oily crust, pat it into a small cake shape, and place the pastry dough in it.
14.
Wrap up and seal tightly; complete the others in sequence.
15.
Flatten the wrapped dough and roll it into a beef tongue about 15 cm.
16.
Roll up into a roll from top to bottom; treat the others in sequence, cover with plastic wrap, and relax for 10 minutes.
17.
Seal the loose dough roll upwards and press flat.
18.
Roll into a slender strip about 25 cm.
19.
Roll up into a roll from top to bottom; treat the others in sequence, and let the waterproofing component of the Mongolian cling film evaporate; let it rest for 10 minutes.
20.
Roll the loose noodles into a round crust with a thicker middle and a thinner edge. Take an appropriate amount of meat filling and put it on the round crust. The amount of filling depends on your own craftsmanship, because the softness and ductility of the crust is not as good as the dumpling crust. So strong, so the filling should not be too much.
21.
Gather the dough upwards, squeeze the dough tightly in the middle, squeeze the dough, and fold it toward the bottom slightly thinner.
22.
Press the wrapped green body lightly with the smooth side up, and place it in a baking tray lined with greased paper; after all wrapped up, adjust the food coloring, and put a red seal on the green body; if there is no seal, you can use the star anise Or the chopsticks dot the red dot pattern.
23.
Put it into the middle layer of the preheated oven, and bake for 15 minutes at 165 degrees; in order to make the skin white as snow, you can cover it with tin foil in the middle, adjust the temperature to 180/165, and bake for another 10 minutes; my fresh The raw meat moon cake weighs between 140-150 grams, so the baking time and temperature should be adjusted according to the actual situation of the oven and the size of the fresh meat moon cake.
24.
Don't move it after coming out of the oven, let it cool and then gently transfer it to the drying rack; the puff pastry can be broken by blowing, so handle it gently; eat it while it's hot and fragrant.
25.
Su-style fresh meat mooncakes, the meringue is as light as snow, and the meat filling is fragrant and tender!
Tips:
1. The whole operation needs to be covered with plastic wrap or buckled with a box, and the water-proof component will evaporate and affect the rolling effect;
2. The filling should not be too much water to prevent the bottom of the puff pastry from being compacted by the soup during baking, which will affect the taste;
3. Fresh meat moon cakes should be eaten hot for more flavor. After cooling, re-enter the oven and bake for a few minutes to restore the taste as it was just baked; because no preservatives are added, it must be consumed within 3 days at room temperature; if it is stored in the refrigerator, it must be sealed to prevent moisture, and it needs to be re-baked before eating. .
