Su-style Meat Mooncakes-pan Version

Name: Su-style Meat Mooncakes-pan Version
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced pork; 110g Cooked lard; 250g Plain flour; 10g maltose; Some Cooking Wine; Some Ginger powder; Some shallot; Some White sesame; Some Soy sauce; Some Sugar

by Kusatsuki

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The great poet Su Shi's poem "Small biscuits are like chewing the moon, with crisp and joy in the middle" refers to Su-style moon cakes. "Su and Yi" refers to the crisp and easy-to-make characteristics of Soviet-style moon cakes. And this fresh meat moon cake is a specialty snack in Jiangsu, Zhejiang and Shanghai. As the name suggests, the filling is entirely composed of fresh meat, the skin is crispy and powdery, and there is a bit of toughness lurking, and the plump gravy slowly penetrates it, which can be described as a must.
The biggest difference between Su-style mooncakes and other types of mooncakes is the layer of puff pastry made by hand, so the key to making Su-style mooncakes is the production of the crust. The most important thing to make meringue is oil, and lard has the best effect. "

Su-style Meat Mooncakes-pan Version

1. Minced meat with various seasonings, more sesame seeds will be more fragrant

Su-style Meat Mooncakes-pan Version recipe

2. Stir in a clockwise direction until the minced meat is somewhat viscous and sticky.

3. Water and oily skin: 150 grams of flour, 25 grams of sugar, 10 grams of maltose, 60 grams of cooked lard, and about 60 grams of boiling water

4. Mix the water and oil skin materials, knead repeatedly, manually knead it for about half an hour, during which it is best to beat it several times, wrap it in plastic wrap and put it in the refrigerator for about 20 minutes.

5. Shortbread: 100 grams of flour, 50 grams of cooked lard

6. Mix the pastry ingredients into a pastry dough, put it in the refrigerator for 20 minutes

7. This is the well-kneaded water oil skin and oil heart, the big one is water oil noodle, the small one is shortbread.

8. The oily wick is poured into the water and oily skin, the seal is pinched, dry flour is sprinkled on the cutting board, and the watery and oily skin covered with the oily wick is rolled into a thin skin.

9. Rolled into a Swiss roll,

10. Roll it out again into a thin skin shape,

11. Rolled into a Swiss roll

12. Cut the rolled strips of dough into small equal portions.

13. 30 grams of skin and 35 grams of minced meat, the seal must be crushed when wrapping

14. It should be an electric baking pan. I don’t have one at home, so I just use a pan. Heat the pan, brush a little oil, and turn to medium-low heat.

15. The wrapped moon cake, first seal up, press flat, and fry until both sides are slightly yellow, turn off the heat, cover the pot, turn it over from time to time during the period to prevent over-scorching, master the time, see that the surroundings are crispy, it is almost the same Yes, you can try one first

16. Out of the pot

17. The meat is cooked too

Tips:
If you use an oven, preheat the oven at 200 degrees and bake for 20-25 minutes, but I think the oven is a bit dry, of course it’s not as good as an electric baking pan. If you don’t have an electric baking pan at home, you can try it with a pan