Su-style Mustard and Fresh Meat Mooncakes
1.
Refining lard one day in advance: Cut the fat pork (other than the ingredients) into small cubes, and put the diced fat into the wok. Note: The lard refined with suet oil is the best, but I don’t eat fat at home, so I usually buy it. The lean pork is eaten, and the fat one is used to refine lard.
2.
Stir fry without stopping
3.
You don’t have to stir fry until the oil comes out. Reduce the heat and refine the oil slowly.
4.
Slowly, the oil was refined, and the diced pork became pale yellow oil residue.
5.
The oil residue can be taken out when it turns light yellow. Then take it out and turn off the heat. The lard will be white after cooling and solidifying. Be careful not to fry the oil residue, the lard will turn yellow and have a paste smell. Press the oil residue on the side of the pot with a spatula, squeeze the oil in the oil residue and remove it
6.
Pour the oil into the container and put it in the refrigerator overnight (if it’s cold, you don’t need to put it in the refrigerator)
7.
The lard that has been refrigerated overnight has solidified. Looking at this white lard, today's puff pastry must be good!
8.
Chopped ginger, add 2 tablespoons of water to soak
9.
Three-point fat and seven-point lean pork are chopped into meat filling (I like to use the front leg to fill the meat, the fat to lean ratio is right and the meat is tender)
10.
A small handful of chives, remove the roots and the yellow leaves, wash and chop them for later use
11.
Chopped mustard tuber for later use
12.
Pour 2 tablespoons of ginger juice (the water soaked in the chopped ginger just now), soy sauce, soy sauce, soy sauce, soy sauce, rice wine, sugar, and pepper into the meat bowl, and grab these liquids into the meat filling with your hands ( Because there is water, grasping with your hands can make the water better suck into the meat and not precipitate)
13.
Continue to stir the meat in one direction until the meat is not loose and a little sticky
14.
Regarding stirring the meat filling, you can stir it in one direction with chopsticks, but it takes a long time to stir the meat filling with chopsticks, so you start directly, like this: your fingers are bent into eagle claws, and the meat filling is stirred in a clockwise circle. , It'll be stirred up in a while
15.
Now grab the meat and beat it for about 20 times, until the meat becomes a ball that is not easy to fall off with your hands.
16.
Add chopped mustard, chopped green onion, sesame oil (sesame oil) and 1 small handful of sesame, mix well
17.
Take about 23 grams of minced meat, toss it with both hands back and forth into a ball, put it in a sealed box and freeze it in the refrigerator for half an hour, and it can be packaged when it hardens.
18.
Now to make the pie crust: first make the shortbread. Weigh 160 grams of low-gluten flour and pour it into a basin, then weigh 80 grams of lard and put it in, press and mix with a spatula until there is no dry powder
19.
Knead the dough with your hands, wrap it in plastic wrap and set aside
20.
Put 200 grams of all-purpose flour (normal flour) and 60 grams of lard into a bowl, stir into a flocculent shape with chopsticks, add 100 grams of hot water (a little hot), and mix well.
21.
Knead it into a smooth dough, wrap it in plastic wrap and let it stand for 20 minutes (after mixing with the pastry dough, there will inevitably be residual lard and flour in the basin, and then knead it together with the water and oil skin dough, so that it will not be wasted. )
22.
Divide the pastry dough into 20 equal parts (12 g/piece), and divide the water and oil skin dough into 20 equal parts (18 g/piece) to form small round doughs (because the dough needs to relax again for 15-20 minutes after cutting, so during operation It’s best to put 15-20 as a group in order. After finishing the last one, the first one will be relaxed.)
23.
Knead a water and oil skin dough into a round skin
24.
Put a shortbread dough
25.
Push the water and oil skin up with a tiger's mouth like a glutinous rice ball to pinch the seal
26.
Sprinkle a thin layer of dry flour on the countertop, flatten the wrapped dough with the seal facing upwards, and roll it out into a long oval shape
27.
Roll up from top to bottom, cover with plastic wrap and relax for 15-20 minutes
28.
Similarly, roll up the last one, and the first one will relax. Take it and press down and flatten it.
29.
Roll it out as long as possible, but be careful not to break the skin
30.
Roll up from top to bottom
31.
With the seal facing upwards, press in the middle with your fingers
32.
Pinch the two ends to the middle
33.
Pinch and press flat
34.
Roll into a thick pie crust with thin edges in the middle
35.
Put a meat filling on the pie crust, gather around the crust with the mouth of your right hand
36.
Hold the moon cake with your left hand, and pinch the surrounding cake crust with your right hand.
37.
Gently turn with both hands to seal the cake, pull off the excess dough on the top, and pinch the seal tightly.
38.
Place the seal on the bottom of the baking tray and press lightly into a cake
39.
Put it in a preheated oven at 180 degrees, and bake it at 170 degrees for 10 minutes, turn it over again, bake it for another 10 minutes, turn it over again, and bake it for another 5 minutes. Bake it until both sides are completely yellow, the surrounding skin becomes white, and the outer layer feels a little cracked, and it can be out of the oven.
40.
Now, make a cup of tea and enjoy! Fresh meat mooncakes should be eaten while they are hot!
Tips:
1. When rolling the skin, be careful not to break the skin, as the broken skin will leak and become crispy.
2. The baking temperature should be adjusted according to the temper of your own oven. The temperature of our oven is 20 degrees higher. It is just right to bake at the temperature given in the recipe.
3. Fresh meat mooncakes must be baked and eaten when they are in order to be the most delicious, so don't cook too much at one time. If you haven't finished it, you can cook it again the next day. The taste is still good, but the gravy is sucked by the crust, which is still a bit worse than the freshly baked.
