1. Raw materials
300g flour, 300g pork (about 3:7), 60g sugar, 15g maltose, 20g soy sauce, 10g MSG, cooked lard 210 grams, 1 egg, a little salt, cooking wine, sesame oil, chopped green onion, minced ginger, garlic powder, black pepper.
2. Production process
Stuffing: pork (fat to lean, about 3:7), eggs, chopped green onions, minced ginger, garlic powder, cooking wine and sesame oil, soy sauce, salt, black pepper and sugar. (Put 2 grams of salt for every 100 grams of pork, 1 egg for 400 grams or 500 grams of pork, and add other seasonings in small amounts according to taste)
Wash and drain the pork, mince it, and add all the seasonings material.
Stir in one direction. (Don’t chop the minced meat too thin, so the meat will taste more tender. Don’t mix the meat too wet, it will be too wet to wrap. Mix well and put it in the refrigerator for a while. It’s better to wrap)
Cake crust ingredients: 300 grams of ordinary flour, 90 grams of lard, 50 grams of sugar.
Mix the crust and knead it into a smooth dough.
Divide the crust into 24g portions and shape into rounds.
The outer shell of the package. (During the entire operation, the dough should be wrapped with plastic wrap to prevent the surface of the dough from drying out and affecting subsequent operations)
Roll the cake into beef tongue and roll it up.
Then roll the skin into strips.
Roll up the skin and wrap the meat.
Tighten the wrapped mooncakes and unload them into the baking pan.
Preheat the oven and bake at 200 degrees for about half an hour, until the surface is golden brown.
2. How to make homemade fresh meat mooncakes
1. Cut 60 grams of butter into small pieces, heat it in the microwave for about 40 seconds to melt, add other ingredients (medium gluten) 150 grams of flour, 40 grams of water, 40 grams of sugar) into a smooth dough and let it rest for 20 minutes. Try to rub the tendons out as much as possible, otherwise they will break easily.
2. Mix the dough ingredients (110 grams of low-gluten flour and 55 ml of salad oil) evenly, knead into a dough, and let it rest for 15 minutes.
3. Make the filling at this time. Cut the mustard into small cubes, chop the onion, mix all the ingredients, and stir in one direction with chopsticks.
4. Knead the water-oil dough into strips and cut into 16 equal parts.
5. Cut the pastry into 16 equal parts.
6. Take a piece of water-oil dough, roll it into a ball, flatten it, and roll it up like a dumpling wrapper. I don't have a rolling pin. I use a stick. Other skin should be covered with plastic wrap during operation.
7. Put a piece of pastry on it, wrap it up and close it. Such as dumplings. Put your mouth down.
8.16 is all inclusive. During operation, it is best to cover the dough with plastic wrap to prevent it from drying out.
9. Take a piece of dough and flatten it. Use a rolling pin to roll into an oval shape.
10. Fold 1/3 from top to bottom and 1/3 from bottom to top. Fold the folded dough downward and roll it into an oval shape again; repeat folding and rolling twice. If you kill it, that's what will happen to me, broken skin.
11. Put a little meat filling, don’t be greedy, it will be difficult to shut up if there is too much.
12. Put it down with your mouth closed, flatten it finally, brush it with egg white liquid and stick it with sesame seeds. The trick to ordering sesame seeds is to take the flat end of the chopsticks, dip them in water and then dip them in sesame seeds, so that the sesame seeds can easily follow. Preheat the oven to about 190 and bake on the middle rack for 20 to 25 minutes.