Name: [su-style Fresh Meat Mooncakes] Fresh and Delicious The Moment They are Baked
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g lard; 50g warm water; 8g Powdered sugar; 3g salt; 200g Pork filling; 2s Shiitake Mushrooms; 2 tbsp Soy sauce; A few Chives; 1 teaspoon Five spice powder; 1/2 teaspoon Sugar; 1 tbsp sesame oil; Some 1 egg white

[su-style Fresh Meat Mooncakes] Fresh and Delicious The Moment They are Baked

by Little Chef's Fragrance

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Actually, when I first saw fresh meat moon cakes, I was not interested, because I always felt that moon cakes are sweet. I don’t seem to be able to accept the salty meat filling in this kind of meringue. .
Later, I saw that many friends of gourmets made this kind of meat mooncakes, which looked quite tempting; I also heard from my friends that they went on a business trip to the South and saw a long queue waiting for this kind of mooncakes. . . I'm the one who can't stand the temptation of food the most, watching and listening, just thinking, I also try? Who knew this attempt, fell in love with her deeply. . .
Last year's Mid-Autumn Festival, the little chef also made meringue moon cakes, but using butter and salad oil, and the fillings were red bean paste and lotus paste. This year, in order to make authentic Soviet-style meat mooncakes, I also specially boiled lard. In other words, this lard is really good for making puff pastry. It's crispy and scumming. It is very difficult to move a position when filming, and it keeps scumming! (It is said that Su-style moon cakes were originally called "puff pastry moon cakes"~~~).
After talking about the puff pastry, let's talk about filling. When making fresh meat mooncakes for the first time, the chef added some shiitake mushrooms to the meat filling, which tasted great! Especially when it was just out of the oven, it was late at night. I couldn't help but ate one. They all said that the freshly baked one was the best. It was indeed delicious. It smelled so good that I didn’t dare to sleep in the middle of the night and walked slowly in the house With digestion. . . (This time the pictures were taken during the first production).
Later, the little chef made it again and was more skilled than the first time. He added a little bit of mustard to the filling, and prepared the filling two hours in advance, put it in the refrigerator, and wrapped it up when it was made. A bag full of stuffing, so enjoyable! The delicious crispy meat mooncakes are really delicious! "

[su-style Fresh Meat Mooncakes] Fresh and Delicious The Moment They are Baked

1. Prepare the filling an hour or two in advance (add or subtract according to your preference), stir all the ingredients vigorously, and put them in the refrigerator.

[su-style Fresh Meat Mooncakes] Fresh and Delicious The Moment They are Baked recipe

2. All materials in the water and oil leather are mixed.

3. Knead until you can pull out the transparent film, put it in a fresh-keeping bag and let it stand for 30 minutes

4. Knead the ingredients in the shortbread into a dough, put it in a fresh-keeping bag and let it stand for 30 minutes.

5. Divide the water and oily crust and shortbread into eight equal parts (24g for water and oily crust and 18g for shortbread). After all parts are done, roll the plastic wrap around the lid to avoid air-drying.

6. Take a piece of oily skin and press it in your palm, and place the oily pastry on it. Using the method of wrapping Cantonese-style mooncakes, fold them together and pinch them firmly, with the mouth down.

7. Then flatten the dough.

8. Use a rolling pin to roll it into a beef tongue shape and roll it up.

9. All are done, cover with plastic wrap and let stand for 15 minutes.

10. Continue to roll it out with a rolling pin.

11. Roll up again. Cover with plastic wrap and let stand for 15-20 minutes.

12. Take one and press flat.

13. Roll out into a slightly thicker skin in the middle and thin skin on all sides.

14. Wrap the fillings and close the mouth with the method of wrapping pastry.

15. Finally, press down flat with the mouth down and put on the baking tray. Preheat the oven to 200 degrees, the middle layer, bake for about 10 minutes, the bottom is shaped and continue to bake for 10 minutes, until both sides are oily and golden brown, and the sides are crispy and light yellow.