Chinese Food
[Suzhou Meicai, fresh meat, egg yolk, moon cake] Changdi baking Festival
(64393 views)![[Suzhou Meicai, fresh meat, egg yolk, moon cake] Changdi baking Festival](https://cp1.douguo.com/upload/caiku/9/8/8/yuan_98a23f40e09c46db257625d9c1e274e8.jpg)
The common Soviet style moon cake is made of pure fresh meat. This time I made a little innovation. With dried vegetables and egg yolk, the taste and taste have been improved. This is a crisp moon cake. In fact, the production of the crisp is very simple. And there is no need to ferment anything. I think it's very convenient. Basically, it's a hundred tests and a hundred cheers. It's so nice to bake it out and it's going to drop. If you want to have a good crisp effect, you should use lard. This time I took a very detailed picture of the production of the butter skin. Let's try it. As long as you do it, you will surely succeed and bring great satisfaction. I made 15 mooncakes of the following materials, each weighing 5565g.
Cooking ingredients
Cooking Steps
Step1:The pastry is made up of pastry and pastry. First, make these two kinds of dough. The material of pastry - 180g ordinary flour, 50g lard and 15g suga
Step2:Mix flour, lard and sugar. Add 75g of hot water at 85 ℃. Stir. Start mixing
Step3:The dough you make up is the oil dough. Knead until it's smooth
Step4:Butter skin material. Common flour 105g, lard 50g. They are combined together to form a smooth dough. It's the butter skin dough
Step5:Mix lard and flour into pastry doug
Step6:The pasta is reconnecte
Step7:Divide the water and butter dough into 15 equal parts respectivel
Step8:Combine the tare and the pastry to make the needed pastry dough. The left side is the tare and the right side is the pastry
Step9:Flatten the water and oil ski
Step10:Put the pastry in the flat water pastr
Step11:Hukou gently wraps the butter ski
Step12:Close slowl
Step13:Finally, seal. Lightly roll into small round pastry doug
Step14:How to make the crust crisp. Usually, pastry is made by folding the pastry. So is the pastry. Press the spherical pasta obtained in step 2 slightl
Step15:Turn it into a tongue agai
Step16:Roll up slowly from bottom to to
Step17:After rolling, rotate the dough 90 degrees. Stand it u
Step18:Continue to gently press the dough u
Step19:Turn it into a tongue agai
Step20:Keep rolling from the bottom to the top. Then you will get the dough
Step21:The dessert he made must be crisp. Allow to stand for 15 minutes before us
Step22:Let's mix the stuffing while the dough is still. 15 egg yolks, 300g minced pork, 30g dried vegetable
Step23:When the dried vegetables are swollen, squeeze out the water and cut them into pieces. Ginger 10g choppe
Step24:Mix dried vegetables, pork and ginger. Add 10g white sugar, 5g old soy sauce and 10g salt. Grasp well and taste well. Spar
Step25:All materials should be fully grasped and taste
Step26:Package pastry. Take the pastry dough from step 21. Put it verticall
Step27:Gently press it flat and roll it into a round shap
Step28:Put the yolk in the middle of the mince. Slowly use your hands to form a ball. Make the mince cover the yolk
Step29:Put the stuffing in the middle of the pastry. Also, wrap the stuffing in tiger's mouth and form a circle
Step30:
Cooking tips:There are skills in making delicious dishes.
