How to Make Fresh Meat Mooncakes
Preparation materials: 150g of all-purpose flour, 60g of lard, 25g of granulated sugar, 42g of water
Crisp dough: 100g of all-purpose flour, 50g of lard.
Fresh Meat Filling: 225g of pork filling, 20g of sugar, 1 tbsp (15ML) of honey, 1/2 tbsp (7.5ML) of fried white sesame seeds, 10ML of sesame oil, 1/2 tbsp (7.5ML) of soy sauce, 1 tbsp (5ML) of cooking wine, 6g of salt, 1 tbsp (5ML) of minced ginger, 1 tsp (5ML) of minced garlic
Top Decoration: Egg Yolk Liquid Half of the egg yolk, black sesame seeds (white sesame seeds can also be used).
Methods
1, the preparation of fresh meat filling. Pour the pork filling and all the seasonings such as sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, ginger, garlic and salt into a large bowl. Use chopsticks to continuously stir the meat mixture until it appears sticky. Mixed? Set aside the meat filling for the sous vide fresh meat mooncakes.
2. Mix all the ingredients of the dough for the water-oil crust and knead it into a smooth dough.
3. Mix all the ingredients of the shortcrust dough and knead it into a dough as well.
4: Divide the dough into 9 equal portions and let them rest for about 15 minutes.
5: Take a small dough ball and flatten it in the palm of your hand. Place the small shortbread dough on top of the flattened dough.
6: Wrap the shortbread dough with the waterproof dough.
7: Place the wrapped dough on the board, seam-side up, and flatten it with the palm of your hand. Use a rolling pin to roll the dough into a long oval shape. Roll it up from the outside in.
8: Take the rolled dough and roll it out again with a rolling pin into a long oval shape. Roll up the sheet again.
9: Roll the rolled dough into a round sheet with a rolling pin.
10: Place the meat mixture in the center of the dough sheet and wrap it up (when wrapping, be careful not to get meat mixture on the closing area, otherwise it will be difficult to bind tightly at the closing area, and the filling may squeeze out when baking).
11: Place the wrapped dough on a baking sheet, seam-side down. Hold the dough in the palm of your hand and gently flatten it. Don't press too hard, or the bottom seam may break.
12: Brush the top of the dough with egg yolk. Sprinkle some white or black sesame seeds on top.
13, put the baking sheet into the preheated oven, 180 degrees, middle layer, bake for 20-25 minutes, the surface of the golden brown can be removed from the oven.
Squash Fresh Pork Mooncake
Materials: Pork foreleg meat, big head of squash, water oil skin material, medium gluten flour, lard, water, shortening skin material, low gluten flour, lard, soy sauce, pepper, pepper, sesame oil, egg yolk, white sesame seeds, egg
Methods
1, use large pieces of squash, cut into slices.
2, and then cut into cubes, not too fine, or affect the taste
3, pork foreleg, chopped
4, squash and pork together with a moderate amount of soy sauce, because the squash itself already has a salty flavor, soy sauce can only be a small amount of pepper and pepper, add an egg, stirring to the strength, add sesame oil mixing fragrance.
5, water oil skin ingredients mixed and kneaded into a smooth dough.
6. Mix the shortening ingredients and knead into a dough.
7: Divide the dough into 18g pieces and the shortening into 12g pieces.
8: Add the puff pastry and wrap it into the oil skin.
9: Wrap the dough around the tiger's mouth, flatten it, and roll it up into a cow tongue shape.
10: Turn the pastry downwards, roll it out again, and then roll it up again.
11, vertical, flattened, if the pressure is not flat enough, you can use a rolling pin to roll out.
12, wrapped into the filling, tiger's mouth, closed up, closed down, press and flatten.
13, brush with egg wash, into the oven at 170 degrees, *** 30 minutes, into the oven after ten minutes to take out and then brush layer of egg wash, another ten minutes and then brush layer of egg wash, sprinkled with sesame seeds, after ten minutes can be out of the oven.
Tips:
1, the best material is to use lard, if not, salad oil is also available, but lard is more flavorful, simmering a little bit of their own is very easy.
2, squash with a big head of squash with salinity to pay attention to try the flavor of the filling.
3, pork is best used to have fat and thin front leg meat, according to their own requirements for meat selection; stirring time must be smooth a direction.