Chinese Food
Soviet style fresh meat moon cake with pickled mustard
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After finishing the Cantonese lotus and the Matcha cake, today I will make my favorite - the Soviet style fresh meat moon cake. Su Dongpo has poem cloud - small cake like chewing the moon. In it, there are crisp and Yi. They taste it silently. Acacia tears touch the towel. When I was a child, I really had no love for mooncakes. Even when I was poor, I could not see the mooncakes that were sweet enough to kill people. One day, my mother brought back fresh meat moon cake just out of the oven from qiaojiajie. One bite of it overflowed with gravy. The skin was crisp. The fresh fragrance was unforgettable for life. Last year, I tried to make fresh meat with plum dishes. My daughter is also fond of it. Let's try fresh meat with pickled mustard this year. It's said that this match ranks first in the dark cuisine list. The finished gravy is plump and delicious. My daughter ate three at a time. It's really not easy. Forgive me for making the finished product at midnight. 55555555555-
Cooking ingredients
Cooking Steps
Step1:This recipe can be made into 18 Soviet style fresh meat moon cakes. Mix all the ingredients of oil skin A. knead for ten minutes in the middle of the chef's machine. Knead at high speed for about five minutes. Knead out the glove film. The dough is covered with plastic wrap and wakes up for more than one hour.
Step2:Mix all the ingredients in pastry B. mix with a rubber scraper to make a smooth dough. Cover with plastic wrap and wake up for an hour.
Step3:Minced pork with a cooking machine. Pickled mustard (I bought it in Wujiang mild spicy flavor) is cut into diced pieces with cold boiled water over and over again. Chop the onion. Mix with a little salt and marinate for 10 minutes. Remove the water and set aside.
Step4:First add all seasonings to the meat filling to make it taste good. Then add an egg. Stir in one direction (the meat filling has a thick texture). Finally, add onion and mustard cubes and mix well. Cover with film.
Step5:The oil skin is divided into 18 equal sized portions, each of which is about 24g. Knead. The pastry is also divided into 18 portions. Each portion is 15g. Knead for use. All oil skins and pastry shall be covered with film after being separated to prevent them from drying.
Step6:Roll out a portion of the tare. Put a portion of the pastry in the middle.
Step7:Pinch it with the tiger's mouth.
Step8:Tidy up the closing area. Put the closing area down on the operation platform and wake up for ten minutes. Remember to cover the film.
Step9:Take a piece of dough. Press it flat with the palm of your hand and roll it into a tongue shape.
Step10:Roll up from the bottom up.
Step11:Roll into a cylinder.
Step12:Cover with plastic wrap and wake up for 20 minutes
Step13:Take one of them, press it with your hand and roll it into a rectangle.
Step14:Then roll it into a cylinder.
Step15:Continue to cover with plastic wrap and wake up for 20 minutes.
Step16:Hold the two openings of the cylinder with your hands. Press it in the middle and press it together.
Step17:Roll it out with a rolling pin. Put about 20 grams of meat on it.
Step18:It's also pinched at the tiger's mouth.
Step19:You can make such a sharp point. If you have good closing technology, you can cut off the sharp point without using it. If you have poor technology, you can fold the sharp point to one end and make it smooth to ensure that the meat does not overflow.
Step20:After finishing the bottom, put the closing mouth down on the operating platform, and then rub the circle with both hands to finish the shape.
Step21:Spread tin paper or oilpaper on the baking tray. Put the cake embryo on it.
Step22:Use the wooden seal dipped in the edible pigment to seal the surface of the cake embryo. If not, do not cover it. Also can brush a little water on the surface. Touch white sesame for decoration.
Step23:Preheat oven t
Step24:
Cooking tips:There are skills in making delicious dishes.
