Soviet style ham stuffing

Soviet style ham stuffing

Introduction:

"After finishing, I found that this filling is only suitable for making Su style moon cakes. It's a pity that we don't like Su style pastry. We have to put this stuffing first, and then improve it when making moon cakes to make Cantonese style moon cakes

Production steps:

Step 1: dice ham and fat meat separately and put them on the plate

Step 2: steam over high heat until done

Step 3: take it out and let it cool

Step 4: change to diced

Step 5: prepare various excipients

Step 6: chop all the dried nuts and pour them into a large bowl

Step 7: mix well

Step 8: pour in the chopped preserved fruit

Step 9: mix well

Step 10: pour in ham and diced fat

Step 11: mix well

Step 12: add sugar

Step 13: mix well

Step 14: add rose sauce and maltose, mix well

Step 15: add egg, oil and water and mix well

Step 16: pour in the cooked glutinous rice flour

Step 17: mix evenly

Materials required:

Sugar: 200g

White Sesame: 40g

Melon seed kernel: 10g

Walnut: 13g

Almonds: 10g

Wax gourd stick: 17g

Pistachio: 10g

Rose sauce: 15g

Fat meat: 40g

Preserved cherry: 15g

Maltose: 20g

Whole egg liquid: 15g

Ham: 100g

Peanuts: 10g

Cooked glutinous rice flour: 50g

Corn oil: 20g

Water: 20g

Note: the moisture content of this stuffing is relatively high, and the stuffing is insufficient. It is only suitable for making crispy moon cakes, or for wrapping steamed buns. Adding fat meat will make the taste smooth. If you don't like it, don't add it, but the taste will be affected.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: salty and sweet