Ingredients

Crust A

Medium gluten flour A 250g

Lard A 65g

Sugar A 20g

Water A 100g

Crust B

Low-gluten flour B 180g

Lard B 90g

Inner C

Pork C 250g

Onion C half

Pork C half

Onion C 1/2

Squash C 100g

Egg C 1

Wine 10g

Salt Moderate

Chicken Essence 2g

Starch 8g

Sesame Oil 5g

Oyster Sauce 10g

Soy Sauce (optional) Moderate< /p>

Black Pepper 2g

Practice Steps

1, this recipe can make eighteen sous-vide mooncakes haha! Mix all the ingredients of oil crust A, put the chef machine on medium speed and knead for ten minutes, high speed knead for about five minutes, knead the glove film. The dough was kneaded and covered with plastic wrap for more than an hour.

2. Mix all the ingredients of shortening B, use a rubber spatula to form a smooth dough, cover with plastic wrap and let rise for one hour.

3. Pound the pork with a meat processor, and run the mustard greens (I bought the Wujiang mildly spicy ones) through cold water and then cut into cubes. Chopped onion, add a little salt and stir marinate for ten minutes to kill the water, and then squeeze the water spare.

4, the meat first add all the seasoning seasoning, and then add an egg, stirring in one direction (the meat appeared viscous texture). Finally, add onion and diced squash and mix well, cover with film and set aside.

5: Divide the dough into 18 equal portions, each about 24 grams. The shortening is also divided into 18 equal portions, each with 15 grams, and then kneaded. All the oil skin and shortcrust should be covered with a film to prevent them from drying out.

6. Roll out one portion of the dough and place one portion of the shortening in the center.

7: Pinch them together with the palm of your hand.

8, organize the closure, closed down on the operating table in ten minutes, remember to cover Oh!

9, take a portion of the dough embryo, close the mouth face up with the palm of the hand to press flat, rolled into a cow tongue shape.

10, from bottom to top roll up.

11: Roll into a cylinder.

12, covered with plastic wrap to wake up twenty minutes,

13, take one of the portion, with the palm of the hand, press flat, rolled into a rectangle.

14: Roll into a cylinder.

15: Continue to cover with plastic wrap for twenty minutes.

16: Pinch the two openings of the cylinder with your hands, press them into the center and pinch them together.

17: Roll out with a rolling pin and top with about 20 grams of meat mixture.

18: Again, pinch tightly at the tiger's mouth.

19, you can pinch out such a pointy tip, close the mouth of good technology can be cut off the tip without, bad technology will be the tip of the tip of the folded to one end, and organize the flat, to ensure that the meat filling does not overflow.

20, the bottom of the finishing touches, the mouth down on the operating table, and then use both hands to roll round, organize the shape.

21: Line a baking sheet with tinfoil or greaseproof paper and place the pastry on top.

22: Use a wooden stamp dipped in food coloring to stamp on the surface of the biscuits, or leave it on if you don't have one. You can also brush the surface with a little water and dip it in white sesame seeds for decoration.

23. Preheat oven to 190 degrees Celsius and bake for 25 minutes.

24, Su-style moon cakes are now baked and eat the most delicious, not eaten at the end of the second meal back to the oven a few minutes to eat better, do not recommend putting in the refrigerator Oh, the surface will not be crispy.