The practice of fresh meat moon cake and recipe tips

Life, moon cakes are also very common in daily life, moon cakes represent the thoughts of the family, generally in the Mid-Autumn Festival we have the custom of eating moon cakes, meaning reunion, if the Mid-Autumn Festival, a large family gathered around to make a share of the moon cakes, the scene, the atmosphere is a lot of people like, but the practice of the meat-filled moon cake is not clear to most people, the following details of the practice of the meat-filled moon cake.

Fresh meat moon cake (reference portion: 9) water oil crust dough: 150 grams of plain flour, 60 grams of lard, 25 grams of sugar, 42 grams of water shortening dough: 100 grams of plain flour, 50 grams of lard Fresh meat stuffing: 225 grams of pork stuffing, 20 grams of sugar, 1 tablespoon of honey (15ML), fried white sesame seeds 1/2 tablespoon (7.5ML), sesame oil 10ML, 1/2 tbsp soy sauce (7.5ML), 1 tsp cooking wine (5ML), 6g salt, 1 tsp minced ginger (5ML), 1 tsp minced garlic (5ML), surface decoration: half of the egg yolks, black sesame seeds (white sesame seeds can also be) as much as possible

Bake: 200 degrees, 20-25 minutes, until the surface of the baked puffed up, golden brown can be.

Meat filled moon cakes?

1 First make the fresh meat filling. Pour the pork filling and all the seasonings such as sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, salt and so on into a large bowl.

2Stir the meat mixture with chopsticks until it becomes sticky (commonly known as stirring vigorously). Set aside the meat mixture.

3 Combine all the ingredients of the dough for the oil skin and knead it into a smooth dough.

4Mix all the ingredients of the shortcrust dough and knead it too.

5Divide the dough into 9 equal portions and let it rest for about 15 minutes.

6Take a small piece of dough and flatten it in the palm of your hand.

7Place the small shortbread dough on top of the flattened pastry dough.

8Wrap the shortbread dough with the waterproof dough.

9Place the wrapped dough, seam side up, on the board and flatten it with the palm of your hand.

10Use a rolling pin to roll the dough into a long oval shape.

11Roll the dough from the outside in.

12Roll the dough as shown in the picture.

Roll the rolled dough again with a rolling pin into a long oval sheet.

Roll the sheet again as in step 11.

Roll the rolled dough with a rolling pin to form a round sheet.

Place the meat filling in the center of the sheet and wrap it up.

Wrap the dough. Be careful not to get any meat mixture on the center of the dough, otherwise it will be difficult for the center of the dough to be tightly bonded, and the filling may squeeze out when baking.

Place the wrapped dough, seam-side down, on a baking sheet. Hold the dough in the palm of your hand and gently flatten it. Don't press too hard, or the bottom seam may break.

After you've made all of the crescent rolls in turn, brush the tops of the rolls with egg yolk.

Sprinkle some white or black sesame seeds on the surface of the dough.

Place the baking tray into the preheated oven at 200 degrees Celsius, middle layer, and bake for 20-25 minutes, then remove from the oven when the top is golden brown.

Note

1, the traditional fresh meat moon cake, after the moon cake dough is ready, the dough will usually be flattened, using red food coloring on the surface of the cake embryo printed with the word "fresh meat" color seal. But home production rarely use color seal, so take the method of brushing egg yolk liquid and sprinkle black sesame seeds, also very beautiful. 2, fresh meat moon cake in the baking to not break, dew filling, the filling is very critical. The technique of wrapping the fresh meat filling is the same as that of wrapping the shortening in step 8: hold the dough with your left hand, press the filling slightly with your left thumb, and tighten the mouth with your right hand by shifting the edge of the tiger's mouth.3. When closing the mouth, the mouth must not be stained with filling, or the mouth won't be tightly pinched, and the baking will inevitably be broken.4. In addition to the fresh meat filling, you can also make sous-vide mooncakes with bean paste filling and date paste filling. Replace the fresh meat filling with other fillings on it, the production method is exactly the same.