Chinese Food
The moon cake festival is another year
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Skin quantity - 10 ~ filling quantity I didn't count
Cooking ingredients
Cooking Steps
Step1:Stewed pork with ginger slice
Step2:Cut into small dices and stir fry in the pan until the fat part is oil
Step3:Add the dried vegetables and stir fry the
Step4:Add soy sauce and crystal sugar. Add more water than half of the pot to boil. Simmer for 1 hour. Drain the water with a big fire
Step5:Make 180g flour in the oil skin, add 10g sugar and 90g water. Stir with chopsticks into flakes, add 60g lard and knead into a smooth and even doug
Step6:Put 170g of medium flour and 80g of lard in a bowl. Crush the Lard by hand to make it fully contact with flour. Knead until the dough is even
Step7:The pastry and pastry are evenly divided into 10 parts (the smaller one is pastry). The big one is oily skin
Step8:Roll the oil skin into a circle. Wrap in pastr
Step9:Use tiger's mouth to slowly gather the oil ski
Step10:In a bal
Step11:Roll out the dough wrapped in the pastry. Roll it out in four directions. Try to roll it into a rectangle. Press at the bottom with your fingers. Thin bottom edg
Step12:Roll it up. Do everything in tur
Step13:Roll up the dough and roll it into a rectangle again. In the same way, roll it up agai
Step14:Roll it up and press it down from the middle with your fingers. Close both sides i
Step15:In a ball. Flatten into a round ski
Step16:Flatten the skin, wrap it into the filling, and place it with the closing face dow
Step17:Put into the preheated oven at 180 ℃ and bake until the surface is colored (I bake for 3040 minutes
Step18:Finished product
Cooking tips:Now there are more and more flavors of moon cakes. I can't think of it. I can't make it. Every year, I will happily ask my father for a lot of moon cakes to open the moon cake gift box. It's like drawing a big prize. I'll find some favorite ones. If I really want to eat them, I'd like to make them myself. They seem to have been made in the past few years. The reputation is very good. This thing is especially like our pastry there. It's also like our own pastry The pastry and meat stuffing with dried vegetables and plum are not new. No wonder they are popular. They were made in the Mid Autumn Festival last year. Because there is a piece of leftover meat, but the stuffing is too little. Each one can only be made less. The finished skin seems to be a little thick. This year, I haven't started to make moon cakes. I didn't bring a mold to school. It's strange to make small pastry if I want to make only pastry It's a bother. I'm busy these days. I don't know when it's time to cook delicious dishes.
