When The Moon is Full, Try Tasting The Moon---spicy Beef Moon Cake [puff Pastry! So Crispy! 】
1.
First, make the spicy beef filling. These are the ingredients for the spicy beef filling.
2.
Ingredients for spicy beef filling. The ingredients here are spicy beef filling that can make a hundred moon cakes~ Hey, so you can add or subtract the amount of ingredients according to your needs.
3.
Dice beef and set aside.
4.
Stir-fry raw peanuts in a hot dry pan until crispy.
5.
Peel the peanuts.
6.
When the peanuts are cold, use a blender to mix them into a powder, and set aside.
7.
Cut the tempeh into pieces and set aside.
8.
Stir-fry all-purpose flour and set aside.
9.
After the rapeseed oil is cooked, add the diced beef tenderloin and start to fry.
10.
Stir-fry until the beef tenderloin turns slightly dark, then you can add other ingredients.
11.
Add the tempeh and stir fry quickly and evenly. From now on, the stir-frying speed must be faster, otherwise the beef tenderloin will be very hard in the end. . .
12.
Add the chili powder and five-spice powder and stir quickly evenly.
13.
Add peanut powder and stir-fry quickly and evenly.
14.
Add pepper powder and stir-fry quickly and evenly. At this time, the spicy beef filling has basically succeeded~
15.
Now you can turn off the heat~ Add cooked flour and mix quickly.
16.
Now I see that this spicy beef filling is a bit thin~ Don't worry, let's add some glutinous rice noodles, stir and fry it quickly, and it will become dry~
17.
OK~~~ Our spicy beef filling is ready~
18.
Pack it in an insurance lunch box, seal it, and store it in the refrigerator for later use.
19.
Next, make water oil skin. This is the material for making water oil leather. The white sugar here is 20g. This amount can make 18 moon cakes.
20.
Pour white sugar into low-gluten flour and mix well.
21.
Add cold water and use chopsticks to stir it into a flocculent shape. Adjust the cold water according to the hygroscopicity of your own flour and add it slowly.
22.
Add lard and knead it into a dough.
23.
Continue to knead, knead the dough until it does not rot after being thinned, so that the water and oily skin can be used.
24.
Then just make shortbread. This is the material for making shortbread.
25.
Pour the lard into low-gluten flour and stir it into a flocculent shape, then knead it into a uniform dough, which is a shortbread. This amount can make 18 moon cakes.
26.
After kneading the water, oily skin and shortbread into a smooth dough, seal it with plastic wrap to prevent it from air-drying and let it relax for 30 minutes.
27.
After relaxing, divide the water oil skin and the shortbread into 9 equal parts, set aside. The ratio of water, oily skin and shortbread is 3:2.
28.
Squeeze the water and oil skin with the mouth facing upwards, and place the shortbread in the middle of the water and oil skin.
29.
Slowly close up with a tiger's mouth.
30.
Continue to gather with tiger's mouth.
31.
After closing, the mouth is facing upwards.
32.
With the palm of your hand, press round.
33.
Roll into a tongue shape.
34.
Roll it into a roll from the distal end to the proximal end, and seal it with plastic wrap and let it stand for 15 minutes.
35.
Close the mouth down and squash.
36.
Roll into a tongue shape.
37.
Roll it into a roll from the distal end to the proximal end, and seal it with plastic wrap and let it stand for 20 minutes.
38.
Cut in half from the middle of the rolled dough, with the cut facing up, and flatten it.
39.
Roll it out into a disc with a thick middle and thin edges.
40.
Turn the round slices into a bread and add 15g of spicy beef filling, and slowly gather it up with a tiger's mouth. The technique is the same as the oily skin wrapper.
41.
After shaping, put it in a baking tray.
42.
Preheat the oven to 180 degrees and bake for 20-25 minutes.
Tips:
1. Stir-fried spicy beef filling: The beef color turns slightly black. When you start adding other ingredients, you must pay attention to the stir-frying time not too long, you need to stir-fry quickly, otherwise the beef will be very hard and hard if the time is too long...
2. The cold water added to the water-oil skin must be slowly added according to the degree of dilution of the flour. The water-oil skin should not be too soft or too hard.
3. It will be very useful to keep the softness and hardness of the water and oily skin and the oily pastry the same.
4. The ratio of water and oily crust to shortbread should be appropriate. If there is no water and oily crust, the level of open and crisp is not good.
5. When rolling the puff pastry slices, be sure to pay attention to the thick spots in the middle and thin spots on the edges.
