Mooncakes with meat

Mooncakes with meat

Introduction:

Production steps:

Step 1: pour the pork stuffing, sugar, honey, sesame, sesame oil, soy sauce, oyster sauce, cooking wine, ginger powder, onion powder, salt and other seasonings in the material C into a large bowl; use chopsticks to continuously stir the meat stuffing until the meat stuffing is sticky (commonly known as stir hard), and reserve the mixed meat stuffing.

Step 2: when the lard is cooked, it is usually refrigerated in the refrigerator, so it is solidified when it is just taken out. Put the solidified lard into a small bowl, heat it with high heat in the microwave oven for 3-5 minutes, and melt it. (lard in material a)

Step 3: put all the ingredients of water oil skin dough (material a) into the bread maker, knead the dough for 20 minutes, knead the gluten, and knead it into a smooth dough.

Step 4: mix all the ingredients of the pastry (i.e. material b), the lard here does not need to melt, but directly put it into the flour, and knead it evenly by hand to form the dough.

Step 5: the picture shows the dough and pastry.

Step 6: divide the water oil skin dough and pastry dough into 18 equal parts, cover them with plastic film, and let them rest for 15 minutes.

Step 7: take a small water oil skin dough, flatten it, put it on the flattened water oil skin dough, and wrap it with water oil skin dough.

Step 8: put the wrapped dough on the chopping board with its mouth up, flatten it with the palm of your hand, and roll the dough into a long oval shape with a rolling pin.

Step 9: roll the dough and roll it from the outside to the inside.

Step 10: roll the rolled dough into a long oval shape again with a rolling pin.

Step 11: roll up the dough again.

Step 12: cover the rolled dough with plastic film to prevent drying and crusting.

Step 13: start with the first rolled dough, roll it into a round piece with a rolling pin; divide the fresh meat into 18 equal parts, take one part of the fresh meat and put it in the middle of the piece, and wrap it up.

Step 14: put the wrapped dough on the baking plate with the mouth closed, flatten it gently with the palm of your hand, make all the moon cake dough in turn, and brush a layer of egg yolk on the surface.

Step 15: sprinkle some sesame seeds on the surface of the dough.

Step 16: put the baking tray into the preheated oven, 200 degrees, middle layer, bake for 20-25 minutes, and the surface is golden.

Materials required:

Flour: 300g

Lard: 120g

Fine granulated sugar: 25g

Water: 85g

Pork stuffing: 450g

Honey: 20g

Sesame: 3 G

Sesame oil: 15g

Soy sauce: 20g

Oyster sauce: 20g

Cooking wine: 10g

Salt: 6 g

Ginger powder: 1 / 4 teaspoon

Minced green onion: 15g

Egg yolk: right amount

Note: 1, fresh meat done, you can first refrigerate in the refrigerator, so that the meat will be viscous, when the package will be better to close. 2. The amount of seasoning in fresh meat filling can be adjusted according to personal preference and taste. 3. When stuffing, pay attention to that the meat stuffing should not be stained at the end, otherwise it is difficult to bond tightly, and the stuffing may be exposed when baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet