Chinese Food
Fresh meat moon cake
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Many people in the circle of friends are making mooncakes. Cantonese mooncakes are more troublesome because they need to return oil. Su style moon cakes are relatively simple. Family members also like to eat them. Today, I found the prescription of elder Jun. the finished product is a little improved. It's so crispy that I have no friends. It's delicious
Cooking ingredients
Cooking Steps
Step1:Chop the meat until it is thick. Put it in a large dry bow
Step2:Three cloves of garlic and three slices of ginge
Step3:Ginger, garlic, little water. Put it into the cooking machine and beat it into past
Step4:Drain the water. Leave the garlic and ginger past
Step5:Mashed garlic and ginger into mea
Step6:Put two spoons of fried white sesame seeds (my spoon is 15ml, so the unit used in the material is ml
Step7:Sugar. Hone
Step8:Put salt, cooking wine, oil and soy sauce (the family has run out of raw soy sauce. Put old soy sauce. The prepared stuffing is a little dark.)
Step9:Mix well and set aside. It's better to cover it with plastic wra
Step10:Water and oil skin - put flour, sugar, lard and water in the container successivel
Step11:Knead evenly, until the surface is smooth, the hands are smooth and the basin is smooth. Cover with plastic film. Wake up for 20 minutes
Step12:Pastry - flour and lard in containe
Step13:It's also evenly kneaded. It's in the state of surface, hand and basin light. Cover with plastic film. Wake up for 20 minutes
Step14:Divide the tare and pastry into 20 small dosage forms after weighing. Cover with plastic film
Step15:Flatten the tare. Put in the pastr
Step16:Close your mouth carefully. Make it ova
Step17:Use a rolling pin to dry it into a tongue shape. Use even force to prevent the oil skin from breaking
Step18:Roll up from one en
Step19:Wrap all the oil skins in turn and roll them up. Cover with plastic wrap while making. Lest the skin be dried. If it's slow, you don't need to wake up. It takes 15 minutes from the first bag to the 20th. If you do it fast, you'll wake up for 15 minute
Step20:Take another rolled skin and press it with a rolling pin in the middl
Step21:Turn it into a tongue agai
Step22:Roll up agai
Step23:Do it in turn. Also cover it with plastic wra
Step24:Take a skin. Fold it in hal
Step25:Roll it out into a round shape with even thickness. The edge can also be slightly thinne
Step26:Put in the meat. Close slowly. Keep the bottom as tight as possible so that the gravy doesn't leak out during bakin
Step27:Bottom down. Flatten slightl
Step28:Wrap the stuffing in turn and put it on the baking tray lined with oil paper. Leave some space in the middle. It will swell when baking. At this time, preheat the oven. 190 ° and bake it up and down (the temperature depends on your own oven. My house is very strong. If you follow 200 ° of the original recipe, it must be over heated
Step29:Brush the surface with a thin layer of yolk liqui
Step30:Sprinkle black and white sesame seed
Step31:Put it in the preheated ove
Step32:
Step33:
Step34:
Cooking tips:This is a quantity of 20. The amount of the original recipe doubled. I have seen the amount of sugar in the oil skin, the sugar and honey in the filling. Because the old people don't like it too sweet. If you like sweet ones, you can refer to the original recipe of Junzhi fresh meat moon cake, which uses 5ml of ginger powder and 5ml of garlic powder respectively. I changed it into mud, because children don't like ginger in any stuffing. In fact, the meat filling in the moon cake can be adjusted according to its own taste. There is no need to tangle the amount of any material in the recipe. There are skills in making delicious dishes.
