Chinese Food
Fresh meat moon cake with pickled mustard
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The moon cake festival is coming again. At this time of the year, to tell the truth, it's my biggest headache. No matter Dragon Boat Festival or Qingming Festival, there are delicious zongzi and qingtuan. But in the Mid Autumn Festival, there are only sweet and greasy cantonese moon cakes. Maybe my taste is different. I'm the meat ancestor and only like meat. But buying fresh meat moon cakes before the Mid Autumn Festival is a disaster. Especially in the most famous big house fresh meat moon cake shop in Shanghai. Then There are many people in line for more than half an hour each time, so we stick to the consistent purpose of doing it by ourselves without asking for people. In fact, the fresh meat moon cake is popular in Jiangsu, Zhejiang and Shanghai. The taste is salty and fresh, the meat is compact, the skin is crisp and juicy, which is very popular. So I will make it for you to share this time. I hope more people like it. -
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Cut the pickled mustard into small piece
Step2:Pour the appropriate cooking wine into the minced meat to remove the fishiness (not too much) and stir it slightly by han
Step3:Pour in an egg white, chopped scallion and chopped Mustar
Step4:Pour in some soy sauce, salt and sugar for seasoning. Stir well and refrigerat
Step5:Take a clean plate and make the pastry first. Mix the flour and lard into a ball. Put it aside and keep still
Step6:Then put all the materials of the water and oil skin on the plate and knead them into a tough dough. Also put it aside and keep still
Step7:After half an hour's rest, the pastry shall be divided into 24g25g pieces and rounded
Step8:The pastry is divided according to 16g18g. Roun
Step9:Flatten the rubbed water and oil skin on the palm and put the rubbed pastry on i
Step10:Hold the pastry ball with one hand. Turn it with the other hand and pinch it firmly (like a bun, but without wrinkles
Step11:Roll the closing point down into a flat tongu
Step12:Roll to one sid
Step13:Flatten, roll and roll from the first one after al
Step14:Repeat last actio
Step15:After the second roll, the dough is flattened. Roll it into a thin skin around the middle with a little thickness
Step16:It's about 28g30g to pack some meat stuffin
Step17:Flatten the closing part slightly downward. Put it on the baking tray. Preheat the baking tray 180 degrees. Bake the front side for 20 minutes, the back side for 10 minutes, and then the front side for 10 minutes. The surface is golden. The surrounding area is crisp.
Cooking tips:Baking tips 1 the lard here is also called white oil. It's made in my own home. Buy fat directly in the vegetable market. The oil boiled in the pot at home. When it's cooled and solidified, it's called white oil. If the weather is relatively dry, hold the dough in a fresh bag when it is still, so as not to dry the dough. However, the rest part can also be omitted here. My moon cake skin is vertical and flattened, so the skin is spiral. It can also be rolled flat. 4 meat stuffing part can let letinous edodes, shrimp and a series of food materials according to their own preferences. 5 the proportion of the pastry part and the water pastry part is about 2-3. The pastry can be a little less. In addition, a little maltose can be added to the tare part to make the pastry more easily colored. There are skills in making delicious dishes.
