Yes, it's a Su-style mooncake

Fresh meat mooncake is a traditional Han Chinese specialty in the southern part of the Yangtze River, which belongs to the Su-style pastry. It is usually made and eaten during the Mid-Autumn Festival. The great poet Su Shi's poem "small cakes like chewing the moon, there are crispy and pleasant" refers to the Su-style mooncakes. Crispness and pleasantness" refers to the fluffy and easy-to-melt characteristics of Su-style mooncakes. Fresh meat mooncakes are a Han Chinese specialty from Jiangsu, Zhejiang and Shanghai. As the name suggests, the filling is made entirely of fresh meat, the skin is crispy and powdery, but also lurks a little tough, rich gravy slowly penetrate between, can be described as a masterpiece.

Introduction

The biggest difference between Soviet-style mooncakes and other mooncakes of other factions is the layer upon layer of handmade puff pastry, so the key to making Soviet-style mooncakes is the production of their crust. The key to making the pastry is the oil, and the best shortening effect is lard.

2 Ingredients

Raw materials: fresh meat moon cakes (9)

Water and oil crust dough: 150 grams of all-purpose flour, 60 grams of lard, 25 grams of granulated sugar, 42 grams of water.

Shortening dough: 100g plain flour, 50g lard.

Pork filling: 225g pork filling, 20g sugar, 1 tbsp honey (15ML), 1/2 tbsp fried white sesame seeds (7.5ML), 10ML sesame oil, 1/2 tbsp soy sauce (7.5ML), 1 tsp cooking wine (5ML), 6g salt, 1 tsp minced ginger (5ML), 1 tsp minced garlic (5ML) This recipe can be adjusted according to your own preferences.

The surface decoration: half of the egg yolk liquid, black sesame (white sesame can also be) moderate.

3 practice a

1, fresh meat filling production. Pour the pork filling and all the seasonings such as sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic and salt into a large bowl. Stir the meat mixture constantly with chopsticks until it appears sticky. Mixed

Su-Style Fresh Meat Moon Cake

Set aside the meat filling.

2. Mix all the ingredients of the dough for the oil skin and knead it into a smooth dough.

3. Mix all the ingredients of the shortcrust dough and knead 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.

4Method 2

1. Pour all the seasonings in the pork filling into a large bowl[1].

2. Stir continuously with chopsticks to mix well.

3. Combine all the ingredients for the dough and knead to form a smooth dough.

4. Mix all the ingredients for the shortcrust pastry dough and form a smooth dough.

5. Divide the dough into 10 equal portions and let them rest for 15 minutes.

6. Take a small piece of dough and flatten it in the palm of your hand.

7. Place a small pastry dough on top of the flattened dough.

8. Wrap the shortcrust dough with the waterproof dough.

9. Place the wrapped dough on the board, seam-side up, and flatten it with the palm of your hand.

10. Use a rolling pin to roll the dough into a long oval shape.

11. Roll the dough from the outside in.

12. Roll out the dough again with a rolling pin into a long oval shape

13. Repeat the same process as in 11 and 12, twice, three times in total

14. Roll out the rolled out dough and enclose it in the meat filling

15. Place it in a baking dish, close the mouth and press down with your hands to flatten it out, brush with egg yolk mixture, and sprinkle sesame seeds on top

16. Preheat the oven to 180 degrees Celsius and bake for 25 minutes

5Method 3

Ingredients

Minced pork 200g (3:7 fat/lean), squash, 1 piece

Soy sauce 2 tablespoons, scallions, a few green onions

Pepper, 1 teaspoon, sugar 1/2 teaspoon

Oil 1 tablespoon, 1 egg white

Precipes

1. Knead all the ingredients in the oil crust thoroughly until you can pull out a transparent film, then put it into a plastic bag and let it rest for 30 minutes. The lard can be softened in advance, but use lukewarm water to avoid the lard being too hard to knead well. This recipe of water oil skin is very soft, but because of the fat, so it is very good to knead, you can use the technique of making bread while kneading and wrestling. Only water oil skin has a very good ductility, can be prohibited over and over again folded without breaking the crisp dew crisp.

Su-Style Fresh Meat Moon Cake

2. Knead the ingredients in the shortening into a ball, and put it into a plastic bag to rest for 30 minutes. Add the chopped mustard greens, chopped scallions, and all the seasonings to the meat mixture, mixing in one direction until well blended, and set aside in the refrigerator. The lard in the shortening needs to be at room temperature until it is very soft, so that the shortening will not be hard, but should be about the same softness as that of the oil skin to make it easier to handle. do shortcrust moon cake meat filling is not suitable for too wet sticky, so add less water or do not add, the meat must be stirred vigorously, into the refrigerator after the filling hardened better to use, so in fact, can be an hour or two ahead of time to adjust the filling refrigerated standby

3. water oil crust cut about 24g per portion of the shortcrust direct pull can be about 16g-18g per portion of each divided into 8 portions. All divided into a round cover plastic wrap to avoid air drying. Roll out the remaining 7 portions as well. Cover with plastic wrap and let rest for 15 minutes for better operation

6. In fact, the previous step can be done without resting. Instead, I rolled it out and flattened it slightly with my hands as shown in the picture below, then continued to roll it out with a rolling pin and rolled it up again

7. Make the remaining 7 portions of the dough and let them rest for 15-20 minutes, covered with plastic wrap. After resting, take one portion, flatten it, and roll it into a skin that is slightly thicker in the center and thinner all around

8. The side with the opening is facing the meat, and the smooth side is facing downward, and wrap 30g of the filling into the dough, and then close the opening as you would with a shortbread bun, not like a bun. (You can roll out the skin a little bigger, easier to operate)

9. Finally, close the mouth face down and flatten, put into the baking dish. Preheat the oven to 180 degrees, middle layer, bake for about 10 minutes after the bottom of the shape, turn over and continue to bake for 10 minutes, and then turn over and bake for about 5 minutes until both sides of the oil moist golden brown, the side of the crispy, light yellow can be

Tips

1. third step, the amount of flour in the water oil crust and shortening is the same, respectively, kneaded after the total portion of the total amount of 3:2, divided into small portions of the proportion of 3:2, the better. The better, for example, I use the water oil skin is 24g, the shortening is 16g. the larger the shortening portion, the better the fluffy effect, of course, the shortening amount is too large, the water oil skin will lose its compartmentalized effect, so that baked out of the touch that is crumbs, so as to achieve that kind of melting in the mouth

2. take out of the best eaten while still hot. If placed for a long time after the moisture is not crispy, can be re-introduced into the oven a little baking, and will be fresh as fresh out of the oven.