Su-style moon cakes are the traditional food of China Han people's Mid-Autumn Festival, and they are loved by Han people in the south of the Yangtze River. Su-style moon cakes originated in Yangzhou, Jiangsu Province, and were originally called "crisp moon cakes" and later evolved into "Su-style moon cakes". Suzhou-style moon cakes are divided into two categories: baked, baked or sweet and salty. The skin is crisp, the color is beautiful, the filling is fat but not greasy, and the taste is crisp, which is the essence of Su-style moon cakes. With the concerted efforts of Daoxiang Village and other time-honored brands, Soviet-style moon cakes have been fully developed, and the production skills of Soviet-style moon cakes have also been included in the "List of China's Intangible Cultural Heritage Protection".

How to make Soviet-style moon cakes-fresh meat moon cakes

Fresh meat moon cakes (reference weight: 9)

Water-oil dough: common flour150g, lard 60g, fine sugar 25g and water 42g.

Crispy dough: ordinary flour100g, lard 50g.

Fresh meat stuffing: 225g pork stuffing, 20g white sugar, honey 1 tablespoon (15ML), fried white sesame 1/2 tablespoons (7.5ML), sesame oil 10ML and soy sauce 1/2.

Surface decoration: half egg yolk, proper amount of black sesame (white sesame is also acceptable).

Bake: bake in the middle layer of the oven at 200 degrees for 20-25 minutes until the surface bulges and turns golden yellow.

Production process:

1, first make fresh meat stuffing. Pour the pork stuffing, white sugar, honey, fried white sesame, sesame oil, soy sauce, cooking wine, Jiang Mo, minced garlic and salt into a large bowl.

2. Stir the meat stuffing with chopsticks continuously until the meat stuffing is sticky (commonly known as stirring). Mix the meat for later use.

3. Mix all the ingredients of the water-oil skin dough and knead it into a smooth dough.

4. Mix all the ingredients of the pastry into dough.

5. Divide the water-oil crust dough and the crisp dough into 9 parts with equal size, and let it stand and relax for about 15 minutes.

6. Take a small water-oil dough and flatten it on the palm of your hand.

7. Put the pastry on the squashed dough.

8. Wrap the pastry with water crust dough.

9. Put the wrapped dough on the chopping board with the mouth closed up and flatten it with the palm of your hand.

10, roll the dough into an oval shape with a rolling pin.

1 1, "Roll up the dough sheet from the outside to the inside.

12, the rolled dough is shown in the figure.

13. Roll the rolled dough into oval dough pieces with a rolling pin again.

14. Roll up the dough again as in step 1 1.

15, rolled dough.

16. Roll the rolled dough into round dough pieces with a rolling pin.

17. Place the fresh meat stuffing in the center of the dough sheet and wrap it.

18, the wrapped dough is shown in the figure. When wrapping, you should pay attention to the fact that you can't touch the meat stuffing at the closing place, otherwise it will be difficult to bond tightly at the closing place, and the stuffing may be squeezed out when baking.

19. Put the wrapped dough face down on the baking tray. Hold the dough in the palm of your hand and flatten it gently. Don't push hard when pressing, or the seam at the bottom may be crushed.

20. After making all the moon cake dough in turn, brush a layer of egg yolk on the surface of the dough.

2 1, and then sprinkle some white sesame seeds or black sesame seeds on the dough surface.

22. Put the baking tray in the preheated oven at 200 degrees, and bake for 20-25 minutes, and the surface will be golden.