Soviet style fresh meat moon cake -- pan version

Soviet style fresh meat moon cake -- pan version

Introduction:

"Su Shi's poem" small cakes are like chewing the moon, with crispness and happiness "is Su style moon cakes. "Su He Yi" refers to the characteristics of Su style moon cakes. This fresh meat moon cake is a special snack in Jiangsu, Zhejiang and Shanghai. As the name suggests, the stuffing is completely composed of fresh meat. The skin is crisp and powdery, and there is a bit of toughness lurking in it. The rich gravy slowly penetrates into it. The biggest difference between Su style moon cakes and other moon cakes is the crust made by hand, so the key to making Su style moon cakes is the production of the crust. The key to making pastry is oil, and the best pastry effect is lard. "

Production steps:

Step 1: minced meat with various seasonings, sesame more will be more fragrant

Step 2: stir clockwise until the meat is strong and sticky.

Step 3: oilskin: 150g flour, 25g sugar, 10g maltose, 60g cooked lard and 60g boiled water

Step 4: mix the materials of water and oil skin, knead them repeatedly, knead them by hand for about half an hour, beat them hard for several times, wrap them in plastic wrap, and refrigerate them for about 20 minutes.

Step 5: Pastry: 100g flour, 50g cooked lard

Step 6: mix the pastry materials into pastry and refrigerate for 20 minutes

Step 7: This is the kneaded water oil skin and oil core, the big one is the water oil noodles, and the small one is the pastry.

Step 8: put the oil core into the water oil skin, seal and crush it, sprinkle dry flour on the chopping board, and roll the water oil skin with oil core into thin skin shape,

Step 9: roll into a Swiss Roll,

Step 10: roll it into thin skin again,

Step 11: roll into Swiss Roll

Step 12: cut the rolled dough into small equal parts.

Step 13: 30 grams of skin, 35 grams of meat stuffing, the seal should be crushed when wrapping

Step 14: it should be an electric cake pan. I don't have one at home, so I use a pan. Heat the pan, brush a little oil and turn it to a medium or small fire

Step 15: the moon cake should be sealed upward, pressed flat, fried until both sides are slightly yellow, turn down the heat, and cover the pan. During this period, turn it over from time to time to prevent overheating. You can control the time by yourself. It's almost enough to see the crispness around. You can have a taste first

Step 16: out of the pot

Step 17: the meat is cooked

Materials required:

Minced pork: right amount

Cooked lard: 110g

Common flour: 250g

Maltose: 10 g

Cooking wine: moderate

Ginger powder: right amount

Scallion: right amount

White Sesame: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: if you use the oven, preheat the oven 200 degrees, bake 20 ~ 25 minutes, but I think the oven is a little dry, of course, not as good as the electric cake pan, you can try the pan if you don't have the electric cake pan at home

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and sweet