"There is heaven on the top, Suzhou and Hangzhou on the bottom", since ancient times, the beauty of Suzhou is prestigious. Of course, it also has a long food culture. For example, the famous ones are tibetan mutton, sauce meat, Wansan Hoof, green poplar wontons, Taihu lettuce, Su Shi mooncakes and so on.
Speaking of Su Shi mooncakes, before the Song Dynasty, mooncakes were eaten as sacrifices during the Mid-Autumn Festival. During the Northern Song Dynasty, it was popular in the court or in the families of dignitaries and nobles, and the name of the mooncake at that time was not called mooncake, it was called small cake or moon ball, which was a kind of pastry that only the rich could enjoy. But just because in the Northern Song Dynasty, a famous poet named Su Shi wrote a five-word poem for this one named Yue Tuan to praise the crisp taste of this moon cake, and named this five-word poem Moon Cake, because Su Shi was more famous in the Northern Song Dynasty at that time, and it can be said that he was a very famous poet, so everyone named this moon tuan was named Su Shi Moon Cake, and it was passed down in the folk.
Although Su Shi mooncake was not invented by Su Shi, the five words written by Su Shi for this mooncake truly express the crispy taste of this mooncake. Today is the last day of the New Year's Day holiday, idle at home nothing to do, just some time ago the supermarket meat in the special price to buy a little back, today to make some of this crust crisp to the slag, the filling of the tender and juicy Su Shi mooncake bar.
<h1 class="pgc-h-arrow-right" > guide:</h1>
Difficulty: Beginner ✨
Cooking and preparation time: a few hours
Servings: 3-4 people
Palate: Crunchy on the outside and tender and juicy on the inside
Operation features: simple and easy to use, fast, anyone ✨✨✨✨✨
Suitable for eating people: the general population
Suitable for learning objects: office workers, small whites
Operation features: simple and easy to use, fast, anyone
<h1 class="pgc-h-arrow-right" > water oil skin ingredients:</h1>
Medium gluten flour: 150 g Warm water: 120 g (vegetable oil that does not have a faint taste) Lard: 75 g Sugar: 20 g
<h1 class="pgc-h-arrow-right" > pastry ingredients:</h1>
Low gluten powder: 139 g Lard: 67 g (vegetable oil that does not have a light taste)
<h1 class="pgc-h-arrow-right" > filling ingredients:</h1>
Pork filling: 200 g Chopped onion and ginger: appropriate amount Cooked sesame seeds: appropriate amount Squeezed vegetables and pickles: 60 grams Sugar: Appropriate amount Salt: 1 g Cooking wine: 1 spoonful Black pepper: appropriate amount Soy sauce: appropriate amount
<h1 class="pgc-h-arrow-right" > approach:</h1>
1) All ingredients are prepared, take 200g of pork and cut it into cubes with a knife and then chop it into minced meat with a knife for later.
2) Wash the green onion and ginger, cut into chopped green onions with a knife and pour in 60g of squeezed vegetables and pickles, use a knife to chop the green onion ginger and squeezed vegetables together into minced green onion and ginger and squeezed vegetables and pickles for later.
3) Place the chopped shallots and ginger and the chopped vegetables in the minced meat filling.
4) Pour 1 tbsp cooking wine into the minced meat, black pepper, dark soy sauce, 1 tbsp salt, cooked sesame seeds and sugar and set aside.
5) Pour 150g of gluten flour into the basin, pour in 20g of sugar and 75g of lard, stir by hand until flour and sugar lard are fused.
6) Prepare 120g of warm water, pour a small amount of water into the mixed gluten flour bowl and stir the flour with chopsticks until the flour is stirred into a snowflake state, knead into a smooth dough.
7) Wrap the kneaded dough in plastic wrap and let stand for 30 minutes.
8) Take another basin, pour 139g of low gluten flour and 65g of lard into the basin, stir by hand to a smooth puff pastry dough, seal with plastic wrap and let rise for 30 minutes.
9) Peel off the plastic wrap and put it on the board, knead the dough again by hand for 5-10 minutes, then rub the dough with your hands, roll it into 15 evenly sized doughs, cover with plastic wrap and set aside.
10) Knead the puff pastry into 15 evenly sized puff pastrys by hand, roll the round cover with plastic wrap and set aside.
12) Take a kneaded water and oil skin dough, roll out a thin dumpling skin with a rolling pin, add a plucked puff pastry, then wrap the puff pastry in the water and oil skin like a bun. The water and oil skin must completely wrap the puff pastry into the water oil skin, otherwise it is easy to cause broken puff pastry when rolling subsequently.
13: Wrap the remaining puff pastry in the oil skin and cover it with plastic wrap for 20 minutes according to step 12.
14: Take a wake-up good water and oil skin, press the bian with the palm of your hand and roll out the dough with a rolling pin into a cow's tongue shape, try to roll out the thin dots, and lightly roll, so that the finished product will be better after the crisping effect, it is not easy to break the crisp.
15) Take one end of the rolled out water and oil skin, roll it up by hand and cover the hair with plastic wrap for 20 minutes.
16: Wake up the water and oil skin, seal the mouth of the head and tail with your hands, put the dough vertically and flatten it, and then roll up and cover the plastic wrap according to steps 14 and 15 to wake up for 20 minutes.
17: Wake up the dough, follow step 16, change the dough to a thin dumpling skin, add an appropriate amount of pork filling on the rolled dough, and then wrap the filling into the dumpling skin like a bun.
18: Spread a piece of oil paper on the baking tray, put the wrapped fresh meat mooncake raw embryo on the baking tray at a time, take the appropriate amount of food pigment into the bowl, pour the appropriate amount of water to melt the pigment evenly into a liquid, find a small fresh meat stamp, the impression of the bottom of the stain with a little melted pigment, in the wrapped fresh meat mooncake raw embryo foreskin engraved with small fresh meat three words.
20: Preheat the oven at 190 degrees Celsius for 10 minutes, then put the fresh meat mooncake embryo engraved with a small fresh meat stamp into the oven at 190 degrees, and bake the middle layer for 30 minutes.
<h1 class="pgc-h-arrow-right" > tips:</h1>
1: If you don't like pork filling, you can change it to lamb, beef or any filling you like.
2) Add sugar to the pork filling to freshen up, add cooked white sesame seeds to increase the aroma of the minced meat.
3: If there is no lard at home, you can replace it with other light vegetable oil, but the effect of opening the puff pastry is not as good as the effect of lard puff pastry.
4: When rolling out the crust, try to roll out the thin dots, and tap to roll, so that the crisping effect will be better after the finished product, and it is not easy to break the crisp.
5: The temper of each oven is different, so the preheating and baking time and temperature are adjusted according to the temper of the oven.
Hello everyone, I am a post-90s mother, like to make food, if you like the food works I released, you can comment on the following comments, by the way, pay attention to it, thank you.