Su-style Meat Moon Cakes

Su-style Meat Moon Cakes

1. How to make water-skin dough: Put all-purpose flour, lard, powdered sugar, and salt into a container, mix well and add water in portions to form a soft water-skin dough.

2. Cover with plastic wrap and let rest for 15 minutes.

3. How to make water-skin dough: Mix low-gluten flour and lard quickly and knead it to form a crispy dough.

4. Cover with plastic wrap and let relax for 10 minutes.

5. The filling method: crispy onion: wash the purple onion and cut into small dices, put it in a wok and stir-fry slowly with some lard. (Frying should be kept during the frying process to prevent the pan from sticking)

6. Stir-fry until the fuchsia is out of the pan. (It takes about 15 minutes)

7. Ground pork: Put the ground pork into the wok, add the prepared sauce (21 grams of soy sauce, 3 grams of salt, 11 grams of rice wine, 2 grams of sugar) and short onion crisps

8. Stir fry over high heat until cooked and fragrant.

9. Filling method: put butter, powdered sugar, fried black and white sesame seeds, winter melon diced, roasted walnuts, fried melon seeds, fried ground pork, fried cake powder and sorghum in the container liqueur.

10. Mix and mix well, and form a dough.

11. Dough and filling segmentation: prepared oil-crusted dough, water-crusted dough and fillings.

12. Water-skin dough: Divide the loose water-skin dough into 20 portions, each 15 grams, rounded for use. Oil-skin dough: Divide the loose oil-skin dough into 20 portions, each with 10 grams, and round them for later use. Filling: Divide the filling into 20 portions, each 35 grams, round and set aside.

13. Roll the dough twice and loosen it: squeeze the water-skin dough by hand, take a oil-skin dough and place it in the center of the water-skin dough.

14. Then press the oily dough with your thumb and use the tiger's mouth to push the watery dough up.

15. Pinch your mouth tightly. (Be sure to completely wrap the water-skin dough with the oil-skin dough, otherwise the level of the baked product will not be obvious.)

16. Flatten the wrapped water and oily skin dough and roll it out quickly into an oval shape.

17. Rolled from the outside to the inside into a long cylindrical shape.

18. Cover with plastic wrap and let rest for 15 minutes. (Rolling loose for the first time)

19. Place the loose dough that was rolled for the first time and place it vertically, with the palm of your hand slightly flattened and flattened again.

20. Roll from the outside to the inside.

21. The roll is long and tube-shaped.

22. Cover with plastic wrap and continue to relax for 10 minutes. (Second roll roll slack)

23. The production of Su-style meat mooncakes: Roll the loose dough after rolling twice (with the mouth facing upwards, put it horizontally, press down with your fingers to the center, and then knead the dough on both sides with two fingers.

24. Press the flat dough with the palm of your hand and roll it into a round dough with a thicker middle and thinner around the sides. Place the divided fillings in the center of the rolled dough.

25. Press the filling with your thumb and use the tiger's mouth to push up the water-oil skin dough, pinch tightly and close the mouth.

26. With the mouth facing down, flatten the wrapped Soviet-style meat mooncake dough with your hands.

27. Place it on a baking tray and light two red dots with food coloring.

28. Put it in an oven preheated 180 degrees in advance, bake for about 15 minutes, turn over, and continue to bake for another 10 minutes, until the crust is slightly colored.

Tips:

raw material:





Water skin: 160g all-purpose flour (80g high-gluten flour, 80g low-gluten flour), 50g lard, 40g powdered sugar, 2g salt, 60g water



Oil skin: 150 grams of low-gluten flour, 60 grams of lard



Filling: 50 grams of butter, 35 grams of powdered sugar, 45 grams of fried white sesame seeds, 45 grams of fried black sesame seeds, 130 grams of winter melon sugar (diced), roasted walnuts

(Diced) 50 grams, 35 grams of fried melon seeds, 150 grams of ground pork, 15 grams of crispy onion, 110 grams of cake powder (fried rice noodles),

11 grams of sorghum wine, 21 grams of soy sauce, 3 grams of salt, 11 grams of rice wine, 2 grams of sugar



specification:

15 grams of water skin, 10 grams of oil skin, 35 grams of filling = 60 grams x 20