Chinese Food
Shanghai fresh meat moon cake
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Grandpa is old Shanghai. He likes eating fresh meat moon cakes best. But he has to wait until the festival to eat them. And he has to wait for such a long line. So Dudu learns how to make the moon cakes. Later, Grandpa wants to eat them at any time. Dudu makes them at any time. The first time, the moon cakes are very crisp. They are soft and tough. The delicious eyebrows fall. Dudu decides not to go out and buy them again. They are all made at home. Delicious It's healthy···
Cooking ingredients
Cooking Steps
Step1:Pour 105g flour, 5g sugar and 40g vegetable oil into the bow
Step2:Mix wel
Step3:Pour in 50g boiling water just boiled. Mix into dough. Cover with plastic wrap. Set aside for 30 minutes
Step4:Pour 95g flour and 45g vegetable oil into the bow
Step5:Mix well. Mix into doug
Step6:Cover with plastic wrap. Leave aside for 30 minutes
Step7:Chop up the minced meat. Add sugar, soy sauce, cooking wine, scallion and ginger powder, five spice powder, salt and pepper powder and mix well. In one direction, stir vigorousl
Step8:Sober up good water and oil skin. 20g / share is goo
Step9:The pastry is divided into 14g eac
Step10:Take a portion of the tare. Press it flat. Put the pastry on the tare. Wrap it
Step11:Do all the work in turn. The joint is upward. Cover with plastic wrap. Relax for 10 minutes. This way, the joint can stick more tightly
Step12:Take a piece of dough and roll it up into an oval shape. Then roll it up and down
Step13:Transfer direction placement. Interface u
Step14:Roll the rolled dough into a long shape. Roll the interface up. It's still rolled up from top to bottom
Step15:Do everything in tur
Step16:Cover with plastic wrap. Relax for 10 minute
Step17:Divide the stir minced pork into small balls of about 14
Step18:Take a piece of dough. Roll it out diagonall
Step19:Put on a fresh meatball. Wrap it up
Step20:Finish all in turn. Put in the baking tray. Relax for 5 minute
Step21:Brush on the eg
Step22:Sprinkle black sesame seeds. Preheat the oven well. 200 degrees. Heat up and down. In the middle layer. 2530 minutes. Bake until the surface is colored and then out of the oven. In the middle of the oven, adjust the direction of baking
Step23:Put the cooling network for heat dissipation after the furnace is discharge
Cooking tips:1. Boiling water makes the flour gelatinize. The dough will become very soft. It is not only easy to close. The baked product will be crisp, fragrant and soft. It will taste better when reheated the next day. 2. It needs to relax for a few minutes when wrapping the pastry and filling. The closing part is easy to bond. 3. It must be covered with a fresh film in the middle to prevent the dough from drying out. 4. It must be light when rolling the dough with a rolling pin to prevent it from being broken 5. When rolling, try to have more layers. In this way, you can bake more layers. However, you must be light. You can't break the skin. 6. I use plain oil. It's better to use lard. The roast is more fragrant. 7. Pork is better to choose 4 fat and 6 thin meat. It's neither firewood nor greasy. The mince must be stirred vigorously. In this way, the taste of the baked meat will be better... 8. In the baking process It's better to change the direction in the middle of the course. In this way, the cooking will be more even and delicious.
