Water dough: flour 100G, oil 35G, water 50G, sugar, salt.
Oil dough: flour 100G, oil 50G.
Method of production
1, minced beef washed with water to remove blood, and then all the fillings inside the auxiliary ingredients. Mix well, stranded on the end of the standby.
2, the water inside the dough put together, live into a dough, wrapped in plastic wrap to wake up 15 minutes.
3, the oil dough stuff put together, mix into a dough to wake up 15 minutes.
4: Divide the oil dough and water dough into equal portions, then press the water dough flat and wrap it into the oil dough, closing the mouth. Press it flat again sharply and roll it out with a rolling pin to form a tongue shape. Roll it up again, then flatten it again, roll it out again with a rolling pin, roll it up again, one by one, and let it rest on the side for 15 minutes.
5. Take out one of the rolls, press it flat, roll it out and wrap it in the filling, then wrap it up and put it on a baking sheet.
6, wrapped ready to put the baking dish can be.
Practice two edit
Production process
Raw materials → raw material pretreatment → filling → filling → dividing → filling → package → molding and decorating → baking → cooling → packaging of finished products
Raw material recipe
Skin material: refined flour 13, sesame oil 2; shortening material: refined flour 28, sesame oil 14; filling material: cooked standardized flour 6, sugar 12, soy sauce beef 5, Beef flavor B-6 1, vegetable oil 0.3, walnuts 3, pepper 0.03, sesame oil 3, sesame oil 4, salt 0.05, monosodium glutamate (MSG) 0.003. (Kg)
Production Methods
① Raw Material Pre-treatment:
Walnut kernels are soaked in astringent and chopped, soy sauce beef is cut into four square dices.
② The skin, crisp material, filling according to their respective modulation method modulation, the big open pastry.
Rolling strip section, one by one, wrapped into the filling patted into a flat circle, into the oven before the red pigment printed with edible "beef" marked on the surface. Into the oven baking, to be cooked on both sides into wheat yellow, out of the cooling, finished product packaging.
Technical requirements
①Making glutenous dough:
First, sift the flour, so that the flour is loose and mixed into the air, in order to reduce the amount of gluten formed when the dough is kneaded. Then pour the flour on the workbench, add oil and water in the middle of the flour, stir with your hands, and then slowly and into the flour, into a soft and hard glutenous dough.
② shortening dough:
Flour sifted and poured on the worktable, add oil and stir, hands repeatedly kneaded, that is, shortening dough. Do not add water when making shortening, its softness should be consistent with the gluten dough, otherwise, in the package of shortening, rolling pastry will make the pastry burst.
③ filling:
All the ingredients used in the filling must be cooked products, flour needs to be used cooked flour, so that it does not produce gluten under the influence of moisture in the filling and affect the looseness of the products and crispness, rubbing the filling in order to make a variety of fillings and the principle of adequate and homogeneous, do not use the mechanical mixing for too long, so as not to enhance the formation of gluten, affecting the texture of the products, the filling is generally used in granulated sugar, powdered sugar should not be consumed. It is not advisable to consume powdered sugar.
4 package filling molding:
Pre-picked and weighed and rolled by the filling wrapped into the pastry, the pastry sealing pinch tightly, with the hand pressure into the flat round biscuit billet that became. Each biscuit is generally 130 grams, of which the skin accounts for about 40% and the filling accounts for about 60%.
⑤ Baking:
Beef mooncakes require a "white face", while the biscuit biscuits expand when heated, so use a lower temperature for baking. The general requirements of the upper fire temperature is slightly lower, the lower fire is slightly higher, the oven temperature of 150-170 ℃ is appropriate, under normal circumstances, the general baking 20-25min. cooked beef moon cake, the cake surface slightly see the raw pastry, bulging convex, the cake around the edge of the creamy yellow, crispy.