Chinese Food
A delicious Soviet style pastry
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It's close to the Mid Autumn Festival. I started to eat moon cakes in the early days. Moon cakes are roughly divided into two factions: Cantonese style and Soviet style. Soviet style moon cake. Flour and lard are used as raw materials. You can't count the layers of the moon cake made by wrapping the pastry in the pastry. Among them, the fresh meat cake is the most popular. One bite goes down. The pastry dregs are scattered. The meat stuffing is fragrant, so you can't finish the whole moon cake. You have stuffed the whole moon cake into your mouth-
Cooking ingredients
Cooking Steps
Step1:First, sift 335g medium gluten flour into the basi
Step2:Add 100g lard to bow
Step3:Mix the flour and lard evenly. Knead them into granule
Step4:Add 35g white granulated sugar. 135g clear wate
Step5:Knead all the materials for half an hour to make a smooth, non stick and tough dough. Or you can use the flour mixing function of the bread machine to finish the dough. After finishing the dough, let it stand for 20 minutes
Step6:Divide the dough into 40 equal weight doug
Step7:Sift the low powder into the basi
Step8:Add 130g lard and knead it into a smooth and non sticky doug
Step9:Divide the pastry into 40 equal part
Step10:After washing the pork leg, use the meat grinder to grind it into minced meat. Put it into a bowl for later use
Step11:Chop mustard into piece
Step12:Put the minced meat in the bowl. Add the mustard. A little ginger. An egg. Mix well
Step13:Add 1 tablespoon sesame oil, 2G salt, 2 tablespoons soy sauce, a little sugar, a little five spice powder, mix well, marinate for 1520 minute
Step14:Take a pastry. Flatten it in the palm of your hand. Take a pastry. Put it in the middle of the pastry
Step15:Wrapping. Roundin
Step16:Flatten the dough agai
Step17:Roll the dough into a thin skin with a rolling pi
Step18:Turn the dough into a cylinder with your finger
Step19:Roll the cylinder with a rolling pin to grow a thin ski
Step20:Rub the dough into a cylinder with your fingers agai
Step21:Roll the rest of the dough according to this method. Put it aside and let it stand still
Step22:Take a dough rolled twice. Fold the head and tail in half and then round it agai
Step23:Roll the dough round again. Use a rolling pin to roll it into a round skin
Step24:In the middle of the dough. Put some meat filling on the yar
Step25:Knead the dough front and back, then left and right to form a quadrangular shap
Step26:Seal the mouth of the cake tightly with the tiger mouth, so as to complete the birth of a moon cake embry
Step27:Put the separated code of the moon cake embryo on the non stick dis
Step28:Apply proper amount of food pigment to the wood seal, and gently change the red stamp on the surface of the moon cake embry
Step29:Put a red stamp on the whole plate of mooncakes for us
Step30:Preheat the oven to 185 degrees. Bake for 10 minutes. Turn the moon cake over. Continue to bake for 15 minutes
Step31:After the moon cake is baked, cool it. Take a piece of moon cake paper, poke the red paper downward, and put the bottom of the cake upward. Wrap the moon cake paper around the moon cak
Cooking tips:1. Choose seven fat and three thin pork legs. Add mustard tuber to the meat filling. It can neutralize the fat of the meat filling very well. 2. When kneading the dough, you can use the bread machine to make it get out of the film well and make the layers of the pastry rich. 3. The best way to eat mooncakes is to eat them when they are warm. There is no preservative added to the homemade mooncakes. You should have the skills to finish eating and cooking as early as possible.
