Chinese Food
Fresh meat moon cake
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Fresh meat moon cake is a traditional snack in Jiangsu, Zhejiang and Shanghai. It is also a kind of Soviet style moon cake. It belongs to the Mid Autumn Festival. Su style moon cake is the traditional food of the Mid Autumn Festival of the Han nationality in China. It originated from Suzhou and is popular among the people of Jiangsu and Zhejiang. As the name suggests, the inner filling of the fresh meat moon cake is completely composed of a large group of fresh meat (pork). The skin is crisp, and there is a little bit of toughness lurking. The filling is fat but not greasy. The plump gravy slowly permeates through it. It can be said that it is unique. Materials - tarpaulin - medium gluten flour 140g, lard 60g, granulated sugar 10g, water 65g, pastry - medium gluten flour 120g, lard 60g, meat filling - pork filling 250g, corn starch 4G, salt 1 / 8 teaspoon, soy sauce 15g, ginger 1, onion 1, chicken essence 1 / 2 teaspoon, sesame oil 8g
Cooking ingredients
Cooking Steps
Step1:Prepare the stuffing first - prepare the pork stuffing. Add corn starch, salt and soy sauce. Stir until it is stick
Step2:Then add chopped scallion and ginger, chicken essence and sesame oi
Step3:Keep beatin
Step4:Divide the meat stuffing into 12 parts. Each part weighs about 24g /. Refrigerate for half an hour
Step5:Next, prepare the pastry - pour all the ingredients you need into a small basi
Step6:Mix and knead until smoot
Step7:Divide into 12 parts. Cover with wet cloth and stand b
Step8:Put the materials needed for the pastry together into a small basi
Step9:Mix and knea
Step10:Divided into 12 copies. Standb
Step11:Take a dough of water and oil skin. Roll it out and put it into a dough of pastry
Step12:Wrap it up. Put it with the closing face dow
Step13:Then wrap all pastry into the dough in turn. Set asid
Step14:Take a wrapped dough and roll it into an oval shap
Step15:Roll up from one end. Spar
Step16:Roll other dough in turn as abov
Step17:Take a roll of dough and place it with the mouth closed up. Roll out the long strip
Step18:Then roll it. Spar
Step19:Other dough is also uncoiled and ready for use
Step20:Take a dough that has been rolled twice. Flatten it and roll it into a round shape. Turn it over and put in a meat filling
Step21:After wrapping, put it with the mouth closed dow
Step22:Put all the dough into the meat in tur
Step23:The edible red pigment is then stamped on the surface of the doug
Step24:Put them in the baking tray one by on
Step25:Put the baking tray into the third layer of the preheated oven. 180 ° for about 40 minutes. Put it out of the oven and let it cool for eating
Step26:Finished product drawin
Step27:Finished product drawin
Cooking tips:1. At last, I feel that the whole dough is still a little dry. I think the crust can be added with some water. At the same time, the pastry also needs to be added with a little lard. In a word, the two kinds of dough should have the same softness. 2. The meat stuffing should be divided and frozen to make it more convenient for later bread. 3. In the process of wrapping, the rolling action is a little gentle. If it is too hard, it is easy to roll out; 4 . the temperature and time setting of the oven need to be adjusted according to the actual situation of the oven; there are skills in making delicious dishes.
