The previous practice was to add egg yolk to bean paste, and many friends who were not happy with meat were not interested, but the sisters who saw many DIY fresh meat mooncakes did not receive a good response. I've also made meat-related mooncakes a few years ago, but really... Not delicious, haha, this pain to think about the pain, grasp each link, the effect is very satisfied. No stinky beauty, on the recipe.
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
Medium gluten flour (oil skin) 150g
Lard (oil skin) 50g
5g white sugar (oil skin)
Water (oil skin) 65g
Low gluten flour (puff pastry) 120g
Lard (puff pastry) 60g
Hand-beaten meat filling 300g
7 salted egg yolks
1. Ingredients for making oil crust and puff pastry
2. Mix the lard, medium powder and white sugar, stir into a snowflake shape and slowly add water, adding less at a time
3. Add an appropriate amount of water and knead until the dough is smooth, wrap in plastic wrap and let stand for 20-30 minutes
4. Mix the ingredients of the puff pastry, knead into a dough, seal the plastic wrap and let stand for 20 minutes
5. When waking up the dough, you can handle the salted duck eggs, remove the salted egg yolks and sprinkle with white wine or rice wine, and bake at 190 degrees for 10 minutes
6. Divide the awakened oil crust into 18g/part and ghee into 12g/part, and make 14 egg yolk puff pastries. Plastic wrap needs to be covered to avoid air-drying of the dough.
7. Wrap the oil rod evenly and wrap in the puff pastry
8. Close your mouth slowly
9. Gently press from the middle and back the dough up and down
10. Homogeneous rod plane clusters
11. Roll up the dough from top to bottom
12. Open down, cover with plastic wrap and wake up for another 20 minutes
13. Press the rolling pin vertically from the middle
14. Push the dough vertically from the middle up to the bottom again, careful of the oil skin opening, the movement is gentle and even, and roll up again from the top down
15. Open the dough and cover with plastic wrap
16. Pinch from the opening and fold in half
17. Fold the dough in half at the temperature of your hands
18. Roll out into a round crust
19. Wrap in minced meat and egg yolks and close to the mouth
20. Brush the egg yolk liquid 2 times, it is recommended to use the yolk of the duck egg, the color is more beautiful. Sprinkle with black sesame seeds
21. 190 degrees, up and down the fire, the middle layer 30-35 minutes, depending on the color
22. The layering is obvious, and the meat filling is also very tight. This inspiration comes from yunnan cloud leg egg yolk puff pastry is still satisfactory
The meat filling should be beaten by hand, and honey can be added to the seasoning
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