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How to make fresh meat moon cakes
Oil-in-water noodle raw materials: flour 3 1 1 g, maltose (which can be replaced by honey)15g, ghee19g, sugar 45g and boiled water170g.

Ingredients of crispy noodles: flour199g, ghee 9 1 g.

Stuffing: 340g minced meat, ginger, soy sauce, cooking wine, sesame oil, 2 tbsps sugar, pepper, honey and 2 tbsps starch.

manufacturing process

1, prepare meat stuffing: peel and chop ginger. Add ginger, soy sauce, cooking wine, sesame oil, sugar, pepper, honey and starch to the minced meat, and stir in the same direction until the water and meat are mixed and sticky. Freeze in the refrigerator.

2. Prepare moon cake skin: Knead the oil-water noodle material evenly, and rub the crispy noodle material evenly, and divide the oil-water noodle into 14 portions and the crispy noodle into 14 portions. Roll a portion of oil and water flat, add a portion of crispy bread and roll it thin. Fold a portion of dough in the middle 1/3, one ***9 layers, and then roll it thin.

3. Baking method:

Turn on the oven at 375F, spray oil on the bottom and around the baking tray, one flour bag and one meat stuffing, and put them into the baking tray with the mouth closed down. Bake the baking tray in the oven for 30 minutes, take it out and let it cool.

Practice 3 editing

material

material

Wheat flour150g

Low-gluten flour110g

ingredients

400 grams of pork stuffing

Egg white 1.5

seasoning

Salad oil 55 ml

3 grams of salt

Soy sauce 2 tablespoons

60 grams of butter

40 grams of water

45 grams of white sugar

2 pieces of mustard tuber

3 shallots

2 tablespoons of pepper powder

Vegetable oil 2 tablespoons

Sesame 1 small bar

The practice of fresh meat moon cakes

1. Cut 60 grams of butter into small pieces, heat it in microwave oven for about 40 seconds to melt it, and add other raw materials (medium gluten flour 150 grams, 40 grams of water, 40 grams of sugar,) to knead it into smooth dough and let it stand for 20 minutes. Try to rub out the tendons, or they will break easily.

2. Mix the pastry ingredients (low-gluten flour110g, 55ml salad oil) evenly, knead into dough, and let stand for15min.

3. Make stuffing at this time. Dice mustard tuber, mince onion, mix all the raw materials, and stir hard with chopsticks in one direction.

4. Knead the dough into strips and cut it into 16 equal parts.

5. Cut the pastry into 16 equal parts.

6. Take a dough with water and oil skin, round and flatten it, and roll it like a dumpling skin. I don't have a rolling pin, I use a stick-shaped thing. Other skins should be covered with plastic wrap during operation.

7. Put a piece of pastry and wrap it up. Like dumplings. Put it down.

8. 16 are all wrapped. 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. Roll it into an oval shape with a rolling pin.

10. Fold it from top to bottom 1/3, and fold it from bottom to top 1/3. Fold the dough down and roll it into an oval shape again; Repeat folding and flattening twice. If you kill me, it will end up like this, broken skin

1 1. Put a little meat, don't be greedy, it's hard to stop if there are too many.

12. Put it down, finally flatten it, brush the egg white liquid and stick sesame seeds. The trick to order sesame seeds is to take the flat end of chopsticks, dip it in water and sesame seeds, so that sesame seeds can easily follow. Preheat the oven at190, and bake the middle layer for 20~25 minutes.