Compared with other moon cakes, meat moon cakes have a shorter shelf life and should be eaten within three days after refrigeration.
When each roll is opened, it must be covered with plastic wrap immediately and wet the towel. As long as this is done, the last step is easy to finish, but it is not easy to finish and check the reasons for your own production.
Materials?
The outermost layer of skin epidermis
200 grams of medium gluten flour
20g powdered sugar
60 grams of lard
70 grams water
crisp
Low gluten flour (30 degrees 10g flour) 135g flour.
67 grams of lard
Cake stuffing
200 grams of pork (half fat and half thin)
60 grams of mustard tuber (Wujiang mustard tuber) must be put, and both are indispensable.
Salt 1 g
Ginger foam
verdant
Cooking wine
Black pepper must be put, and it is indispensable.
sugar
dark soy sauce
chicken essence
White sesame seeds (fried) must be put, and they are indispensable.
How to make Su-style moon cakes with fresh meat?
Chop fresh pork, chop mustard tuber, chop ginger into foam, add various spices and make cakes. Production steps of Soviet-style moon cakes with fresh meat 1
Production of oil skin: Mix 200 grams of flour with 20 grams of powdered sugar and 60 grams of lard, then add 70 grams of water to mix evenly, and then put it in a fresh-keeping bag to relax for 30 minutes. How to make Soviet-style fresh meat moon cakes: the second step
Making cakes: 135g flour, 67g lard, mix well. The practice of Soviet-style fresh meat moon cakes After the third step is relaxed, the dough and cakes are divided into 15 pieces respectively. The practice of Soviet-style fresh meat moon cakes Step 4 Take a piece of oil skin and flatten it into a circle. The fifth step of Soviet-style fresh meat moon cake
Put the dough in the center of the dough and knead it like a steamed bun. The sixth step of Soviet-style fresh meat moon cake
Wrap all 15 pieces and turn them down. Cover with plastic wrap, cover with a wet cloth and let stand for 20 minutes. The seventh step of Soviet-style fresh meat moon cake
Roll out the static dough and roll it into an oval shape. The longer you roll, the better the embrittlement effect will be. The eighth step of Soviet-style fresh meat moon cake
After rolling, roll it up from top to bottom, cover it all with plastic wrap, press a wet cloth on the plastic wrap to ensure that the dough will not dry thoroughly, and let it stand for 20 minutes. The ninth step of Soviet-style fresh meat moon cake
Place the dough vertically, flatten it, and face up. Making steps of Soviet-style moon cakes with fresh meat 10
Roll it out again and roll it into an oval shape. The making steps of Su-style fresh meat moon cakes are 1 1.
Roll it up again to make Soviet-style fresh meat moon cakes 12
Roll out all the dough, cover it with plastic wrap and let it stand for 20 minutes. Making steps of Soviet-style moon cakes with fresh meat 13
Take a piece and press it in the middle with your finger. Making steps of Soviet-style moon cakes with fresh meat 14
Pinch both ends to the middle. Making steps of Soviet-style fresh meat moon cakes 15
Roll it into a circle and make it thinner at the edge. Making steps of Soviet-style moon cakes with fresh meat 16
Wrap the stuffing in the middle. Making steps of Soviet-style moon cakes with fresh meat 17
Wrap it, turn it over and put it in the baking tray. Making steps of Soviet-style moon cakes with fresh meat 18
Brush the egg liquid and sprinkle sesame seeds. Put it in an oven preheated to 200 degrees, and bake at 200 degrees for 30 minutes.
(The temperature in the square is for reference only. Only applicable to my own oven) Making steps of Suzhou-style fresh meat moon cake 19
skill
1: The stuffing can just hold 15 moon cakes. Divide the total stuffing by 15, which is the weight of each bag. You can also pack as many as you want.
2: The temperature of each oven is different, for reference only.
Fresh meat moon cakes are different from other moon cakes. It is easy to regain moisture after a long time. If the moisture is obvious, you can put it back in the oven for baking. Be careful not to bake it.
4. The crust of this recipe is suitable for all kinds of crisp desserts, such as granny cakes, yolk cakes, sesame moon cakes, bean paste moon cakes, beef tongue cakes, matcha cakes, apple pies, fragrant coke pies and so on.
5 Be sure to cover the plastic wrap every time you wake up, and press a wet cloth on the plastic wrap to ensure that the dough will not dry thoroughly.