How to make Su-style moon cakes with fresh meat? Generally, it is cooked and eaten in the Mid-Autumn Festival. Fresh meat moon cakes are local specialty snacks in Jiangsu, Zhejiang and Shanghai. As the name implies, the stuffing is completely composed of fresh meat, with crispy skin and some tough, rich gravy slowly infiltrating into it, which is a must. ?
Composition:
Ingredients: 300g of wheat flour, 60g of corn oil, 0/00g of water, 0/0g of sugar, 0/0g of salt,
Accessories: wheat flour 1 60g, corn starch 40g, corn oil 1 00g, pork 300g, minced onion and ginger15g, soy sauce1spoon, soy sauce1spoon, sesame seeds 5g, egg liquid/spoon.
Exercise:
1. Water-oil skin: dissolve 10G salt 10G sugar in hot water, and add the remaining main ingredients to make smooth dough.
2. Crispy pastry: 160G flour 40G starch 100G oil kneaded into dough.
3. Let the two doughs stand for 20 minutes.
4. Chop the pork and add seasoning to taste.
5. Divide the oil skin and pastry into 16 parts respectively.
6. The oil is crispy and the tiger's mouth is locked.
7. Flatten, uncoil and let stand for 15 minutes.
8. Roll the rolled dough flat, then roll it open and let it stand 15 minutes.
9. Roll the dough into skin and put the stuffing on it.
10. Take the stuffing out of the tiger's mouth and flatten it slightly.
1 1. Put everything in the baking tray and brush it with egg liquid.
12. 185 degree baking 10 minute, take out, turn over and bake 10 minute, then turn over and bake 10 minute.