[video Course] Soviet-style Fresh Meat Moon Cakes | Handmade Crispy Pastry

Name: [video Course] Soviet-style Fresh Meat Moon Cakes | Handmade Crispy Pastry
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: lard; 52g Powdered sugar; 4g warm water; 65g All-purpose flour; 150g salt; Low-gluten flour; 60g Sesame oil or cooking oil; 120g pork; Soy sauce; 1 tablespoon Egg white; Around 260g Cooking Wine; 1 tablespoon White pepper; 1 piece Oyster sauce; 1 tablespoon Mustard

by Sweet Baking

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Fresh meat moon cake is a traditional famous spot in the south of the Yangtze River. Fresh meat is used for filling, the skin is crispy and powdery, and with a little toughness, the plump gravy slowly penetrates the meringue, one bite down, full of delicious flavor, intoxicating.

The biggest difference between Su-style mooncakes and other types of mooncakes is the layer of meringue made by hand. Therefore, the key to making Su-style mooncakes is the production of the crust. The most important thing in making meringue is oil, which has the best shortening effect. It's lard.

The prepared Su-style fresh meat mooncakes have distinct layers of pastry, and the meat fillings are tender and smooth, and the saliva will flow down just by smelling the aroma.

[video Course] Soviet-style Fresh Meat Moon Cakes | Handmade Crispy Pastry

1. Prepare the ingredients for pork filling;

[video Course] Soviet-style Fresh Meat Moon Cakes | Handmade Crispy Pastry recipe

2. Put the pork, oil, light soy sauce, cooking wine, white pepper, sesame oil, egg white, sesame oil or edible oil into the meat grinder and stir into the filling;

3. Dice the Wujiang mustard tuber, add it to the pork filling, stir well and put it in the refrigerator for later use;

4. Prepare the materials for making oil skin;

5. Knead the oily skin raw materials with warm water until the surface is smooth, cover with plastic wrap, and let stand for half an hour;

6. Prepare the ingredients for making shortbread;

7. Mix low-gluten flour and lard and knead evenly, and set aside when there is no dry powder;

8. Divide the loosened oil skin into 20 grams/piece, and the shortbread into 10 grams/piece;

9. Flatten the oily skin, add a portion of shortbread, and wrap it into a ball shape with the mouth facing downwards;

10. Take a portion of the pastry and roll it into a beef tongue shape, roll it into a tube from top to bottom, and let it rest for 15 minutes;

11. Roll the loosened dough into a long strip, roll it into a small tube, and let it rest for 20 minutes;

12. After the operations are completed in sequence, cover with plastic wrap to prevent dry skin on the surface;

13. Take a loose piece of pastry, seal it upwards, press down with your thumb from the middle, and then tighten the four corners to the middle to form a ball, and then roll it into a circle;

14. Wrap the minced meat, squeeze it tightly so as not to burst the stuffing, wrap it with the mouth down, press flat and put it on the baking tray for later use;

15. Stamp your favorite

16. Preheat the oven up and down at 180 degrees in advance, and bake for about 35 minutes;

17. Take out the baked mooncakes, let them cool, and start eating them.

18. Look at the finished product, is it tempting~

Tips:
1. To make oily skin, knead until the dough becomes gluten and the surface is smooth, because the oily skin has a certain gluten to cover the oily pastry;
2. The softness and hardness of the oily skin and shortbread must be just right;
3. During the production process, the short pastry that is not in operation should be covered with plastic wrap to avoid dryness on the surface;
4. The time and temperature of your own oven should be adjusted appropriately according to the capacity.