Su-style Meat Moon Cakes
by Celebrity chef Amy
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Mix all the ingredients in the oil skin until it is smooth and soft, and relax for 30 minutes
2. Mix all the ingredients in the oil yellow until the hardness is almost the same as that of the oil skin
3. Divide oily skin and oily yellow into ten parts, oily skin 23g/piece, oily yellow 13g/piece
4. Flatten the oil skin and wrap it in oil yellow
5. Roll it into a strip, fold 3 layers once, roll it out again and relax for 10 minutes
6. Mix all the ingredients in the filling together, divide into 40g each, and dip with chives
7. Roll out the dough again, and wrap the filling with the joint downwards
8. Place it in a baking tray and gently flatten it, and bake at 160/180°C for about 15 minutes. After the bottom is colored, turn the moon cake over and continue to bake for another 15 minutes.
Tips:If white cream is not available, lard can be used instead.
Sift the flour to avoid particles.
When mixing the oil skin, the gluten should not be too strong, otherwise it will shrink when rolling, or it will relax for a long time.
When mixing the oil yellow, the hardness of the oil yellow should be about the same as that of the oily skin; in winter, you can mix it for a while to make the oil softer.
When rolling the dough, the thickness of the dough should be even.
When folding, the four corners of the dough can be pulled with a hand to form a square shape, so that the oily yellow layer will be more even and clear when folded.
If the gluten is too strong, you can relax for a while before proceeding. Don't be too anxious, lest the dough will break during the rolling process.
When you finally roll the cylinder, use your hands evenly.
When filling the fillings, do not crack the dough, and the thickness of the dough should be even.
Don't have too many dead faces in the closing area.
When placing the baking tray, the distance should be controlled properly. When baking, the temperature of the oven, the baking time and the degree of baking should be controlled.
When dividing or rolling the dough, the cut dough can be wrapped in plastic paper to prevent it from drying out in the wind.
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