The Secret to Fresh Meat Mooncakes that You Can't Buy Even After You Have Queued for Four Hours is Putting Sesame Oil!

The Secret to Fresh Meat Mooncakes that You Can't Buy Even After You Have Queued for Four Hours is Putting Sesame Oil!

1. The first step: mix minced meat

2. Put all the minced ingredients in the mixing bowl, and keep stirring in one direction until it is strong.

·Don't save mustard and sesame oil! ·I use Wujiang mustard tuber, the red package has a face

3. The state after mixing should be like this. Don't rush to make it. You can cover it with plastic wrap and put it in the refrigerator overnight to make the meat a little harder, and it will be better to pack.

4. Step 2: Make shortbread

5. Mix the flour and lard according to the formula, and knead it into a dough. It is a little oily. You can knead it quickly after getting over it!

·Take the lard out of the refrigerator in winter to soften it in advance

6. The third step: make water and oily skin

7. Mix water, flour, sugar, and lard according to the recipe.

·Warm water can be used in winter·Different flours have different water absorption properties, subject to the final kneading into a soft dough

8. Stir it with chopsticks to make the dough become flocculent without dry powder, then move it to a cutting board and knead it by hand until the surface is basically smooth and a ball.

9. Finally get a shortbread dumpling and a water and oily skin dumpling, cover with plastic wrap and wake up for 30 minutes~

· Store in the refrigerator in summer · at room temperature in winter

10. Step 4: Make meringue

11. Divide the kneaded pastry and water oil into 15 equal parts.

·Puff pastry is about 12g each·Water and oily skin is about 20g each

12. Then wrap the shortbread into the water and oil skin, this step is like making glutinous rice balls~

·Be careful not to wrap it upside down, because the water and oily skin is softer and is wrapped around the outside~
·Every time one is made, cover it with wet gauze or plastic wrap to prevent the surface of the dough from being blown dry

13. Take a dumpling and squash it by hand.

14. Roll into a rectangle.

·Remember to be gentle when rolling, try not to break the puff pastry

15. Roll it up~

16. Turn 90°~

17. Roll it again, then repeat the previous step and roll it up again~

18. Fold in half and squeeze tightly, and the pastry is ready~

·Repeat 15 times to make all the puff pastry, cover it with wet gauze or plastic wrap immediately to prevent the epidermis from drying out. Be especially careful when operating in an air-conditioned room!

19. Look~ the reverse side is smooth and not broken~ Cover the finished meringue with plastic wrap and wake up for 30 minutes.

·But it doesn’t matter if the skin is broken~ the same will be very crisp, but the baked skin is not perfect.

20. Step 5: Encrusting

21. Press the puff pastry dumplings flat, squeeze the surrounding circle thinly, wrap the fillings into the puff pastry like dumplings, close the mouth tightly and put it down to complete.

·Each filling is about 25g·The mouth must be squeezed tightly, otherwise it will burst easily during the baking process~
·This step will be more difficult, so you need to practice more ~ novices suggest to put a little less stuffing

22. Step 6: Bake

23. Brush with egg wash and sprinkle a little black sesame seeds (this step can also be omitted).

Oven 180 degrees for 30 minutes.

If you don’t have an oven, you can also use a pan to make meat moon cakes. Preheat the pan over a low fire. Don’t put oil in the pan. Put the wrapped meat moon cakes. Cover the pan and fry on both sides of the low fire for 8 minutes. .

24. Look ~ crisp to the point of scumming.
233333 really fragrant!

25. Finally, the method of making lard

26. Cut pork suet into small pieces of two to three centimeters, add a small bowl of water, and bring to a boil on high heat;

27. If you think the meat has a fishy smell, you can add two to three slices of ginger, boil it, turn to low heat and simmer slowly;

28. Keep on low heat and boil slowly. When the water gradually disappears and the diced meat turns golden, you can turn off the fire, remove the oil residue, filter out the lard, and finally sprinkle a pinch of salt to keep it and increase the taste.

·The lard becomes white and fragrant after cooling down completely~
·After the oily residue is drained, sprinkle a handful of salt while it is hot, eat it while it is hot, it's really fragrant! I loved this when I was young~

Tips:

1. You can boil lard yourself or buy ready-made lard~
2. The recipe for puff pastry is similar. The recipes on the Internet are almost the same. The key is that the meat fillings of this recipe are my favorite! The secret is to put sesame oil! Put sesame oil! Put sesame oil! . . . . Of course don’t forget to put mustard
3. When the air conditioner is turned on, the epidermis is easy to be blown dry, so you must remember to cover it with wet gauze or plastic wrap.