Chinese Food
Su style moon cake (fresh meat moon cake)
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For those who don't like to eat sweet mooncakes, the crispy mooncake has been researched for a few days. It's made by chance. But it's ideal after it's baked. The crispy part is very crispy. There's also the smell of butter. This traditional crispy recipe can also be used to make yolk crispy, lotus crispy and so on. That's great. The way to make meat filling depends on your taste. It's similar to the meat filling in a meat bag. I like it better.
Cooking ingredients
Cooking Steps
Step1:First of all, make meat stuffing - pork is like making steamed stuffed bun stuffing and dumpling stuffing. Chop with a knife. Add some scallion, ginger and dried prawn and mix them evenly with chopsticks (pork can also be ground with a machine, but the taste is better if you chop it yourself
Step2:Add salad oil, soy sauce, black pepper and salt and stir evenly. Add some raw powder and water. Use chopsticks to make a strong force in one direction. Then seal the plastic wrap and refrigerate for more than half an hour to make the meat taste better. It's easier to pack.
Step3:Then make the pastry - weigh all the materials. Use hot water at about 85 ℃ to make the flour mature. The dough is softer and easier to operate
Step4:Make dough with oil and water. Pour sifted flour into the container. Add butter, sugar and hot water
Step5:Use chopsticks to quickly stir into snowflakes.
Step6:Pour it on the chopping board. Knead it into smooth doug
Step7:Take a container to make pastry dough - pour sifted flour into the container, add butter, mix with chopsticks, and then knead the dough (it may be very dry and loose at the beginning). Keep rubbing for a few minutes. It will turn into a smooth dough. You can't add any water to make pastry.
Step8:Divide the pasta dough and pastry dough into 10 equal sized portion
Step9:Take a water and oil dough. Flatten it on the palm of your hand. Note - cover other dough with a wet cloth or plastic wrap to prevent drying
Step10:Put on a pastry dough. Hold it with your left hand. Hold the pastry with your left index finger. Put it away with your right hand. Hold it slowly next to the tarpaulin. Cover the pastry dough with a layer of tarpaulin. Seal the mouth
Step11:Put the wrapped dough on the scheme board with the sealing position facing down. Flatten it gentl
Step12:Use a rolling pin to gently roll the oval shap
Step13:Roll up from the outside to the insid
Step14:Roll up the dough. Press it gentl
Step15:Use the rolling pin to gently roll the oval shap
Step16:Roll up the dough again, as shown in the picture.
Step17:Leave all rolled pastry dough to rest for about 15 minutes (cover with wet cloth or plastic film to prevent drying
Step18:After relaxation, take a dough and fold it into a round shap
Step19:Flatten it on the chopping board. Use a rolling pin to gently roll it out to form a round patch with thick middle and thin four sides (if you are afraid that the dough will break its skin, you can cover it with a plastic film. Then use a rolling pin to roll it out.
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Cooking tips:Preparation - 1. Block butter. Weigh it and heat it in microwave oven for 23 minutes to soften it into liquid. Cool it for use. 2. Spread oil paper or oilcloth on the baking tray and make 10 squares on it. Butter is used for the crust. The traditional crust is made of lard. Because lard is fragrant and crisp. If you have time, you can buy fat and cook lard yourself. You can also use vegetable oil or butter instead. Vegetable oil is not so crisp. Butter has frankincense. There are skills in making delicious dishes.
