300g of flour, 300g of pork (about 3: 7), 60g of sugar, 15g of maltose, 20g of soy sauce, 10g of monosodium glutamate (MSG), 210g of cooked lard, 1 egg, a pinch of salt, cooking wine, sesame oil, scallion, ginger, garlic powder, black pepper.
2. Production process
Filling: pork (fat to lean about 3: 7), eggs, chopped green onion, minced ginger, garlic powder, cooking wine and sesame oil, soy sauce, salt, black pepper and sugar. (Put 2 grams of salt for every 100 grams of pork, 1 egg for 400 grams or 500 grams of pork, and add the other seasonings in small amounts according to taste)
Wash and drain the pork, mince it into minced meat, and add all the seasonings.
Stir in one direction. (Don't chop the minced meat too thin, so the meat will taste more tender. Don't mix the meat too wet, it's too wet to wrap. After mixing well, put it into the refrigerator for a while. It is better to wrap)
Cake crust material: 300g of all-purpose flour, 90g of lard, 50g of sugar.
Mix the crust and knead into a smooth dough.
Divide the crust into 24g portions and round.
Wrap the shell. (The dough should be wrapped in plastic wrap during the entire operation to prevent the surface of the dough from drying out and affecting subsequent operations)
Roll the pie into a beef tongue and roll it up.
Roll the crust into strips again.
Roll up the crust, wrap the meat around it and roll it up.
Wrap the crescent rolls closed and unload them into a baking dish.
Preheat the oven and bake at 200 degrees for about half an hour, until the top is golden.
Two, homemade fresh meat moon cake practices and recipes
1. 60 grams of butter cut into small pieces, microwave for about 40 seconds to melt, add the other ingredients (150 grams of gluten-free flour, 40 grams of water, 40 grams of sugar,) into a smooth dough, and let it rest for 20 minutes. Try to roll out the tendons, otherwise it will break easily.
2. Mix the dough ingredients (110g low gluten flour and 55ml salad oil), knead the dough and let it rest for 15 minutes.
3. This time make the filling. Cut the squash into small cubes, chop the onion, mix all the ingredients and stir in one direction with chopsticks.
4. Knead the dough into strips and cut into 16 equal pieces.
5. Cut the pastry into 16 equal portions.
6. Take one dough ball, roll it out, flatten it, and roll it up like a dumpling skin. I don't have a rolling pin. I use a stick-like thing. Cover the other skins with plastic wrap while you work with them.
7. Put a piece of pastry, wrap it and close it. Like a dumpling. Put the mouth down.
8.16 All wrapped up. During the operation, it is best to cover the dough with plastic wrap to prevent it from drying out.
9. Take a dough and flatten it. Use a rolling pin to roll it into an oval shape.
10. Fold 1/3 from top to bottom and 1/3 from bottom to top, fold the folded dough down and roll it into an oval shape again; repeat folding and rolling twice. You kill it, that's what happens to me, broken skin.
11. Put in a little meat mixture, don't be greedy, it's hard to shut up if you have too much.
12. Put it down with its mouth closed, flatten it at the end, brush it with egg white liquid and stick sesame seeds on it. The trick to point sesame seeds is to take the flat end of the chopsticks, dip them in water and then dip them in sesame seeds, so that the sesame seeds will be easy to follow. Preheat oven about 190 and bake in the middle layer for 20~25 minutes.