The Mid-Autumn Festival is approaching, teach you to make puff pastry fresh meat mooncakes, there is a pan on the line, the layers are clear and crispy!
Mid-Autumn Festival is coming, today is a rare break, thinking about making some mooncakes for the family, because the family does not like to eat Cantonese mooncakes, that kind of too sweet and too greasy, they all like to eat fresh meat mooncakes, and the meat bought outside feels uneasy, the price of the mooncakes with brands is too expensive, it is not as expensive as doing it at home, I have done it several times before, but I feel that I did not buy the crisp, layered, I thought there was no oven for the sake, but not long ago, after meeting the old classmates to ask for advice, I knew that it was not an oven problem. The old classmate is the owner of the mooncake shop, she has been making mooncakes for decades, it is by relying on this craft to make a fortune, knowing that I want to learn to make mooncakes, she gave me a recipe, today according to her recipe to make mooncakes, once successful, more delicious than bought, eating is also particularly assured.
Look, this time also did not use the oven, just use a pan to get it done, personal feeling is more crispy than baked, but also more delicious, on the surface can be seen, the layers are clear, a bite down, crispy slag. Such a crispy crust and the recipe given by the old classmates is inseparable, as long as you follow this recipe, the kitchen novice can also make crispy fresh meat mooncakes at home, and no need for an oven, today's writing this article, but also to record it, convenient for themselves to do it later when reading the reference, but also shared to friends who like to eat fresh meat mooncakes, if you think it is useful, you may wish to collect it, and it is convenient to read it later.
Dish name:【Fresh Meat Mooncake】
Main ingredients: 300 grams of medium gluten flour, 70 grams of cooking oil, 130 grams of water, 30 grams of sugar. This is the formula of water oil skin. The number of people can be halved.
Low gluten flour 180 g, cooking oil 90 g. This is the recipe for puff pastry. Pork can be bought according to your own needs, I bought 20 yuan, but also to make balls to eat.
Seasoning: 2 spoons of cooking oil, 1 spoon of salt, 1 handful of chives, 2 slices of ginger, 3 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, a little pepper, a little pepper, a little sesame oil, an egg. This is a meat filling.
Operating time: about half an hour.
Procedure:
Step 1 Rub the water and oil skin. Add 300 grams of gluten flour, 70 grams of cooking oil, 130 grams of water, 30 grams of sugar to a large basin, stir into a cotton flocculent, knead into a smooth and soft dough, put it on a plate, and seal the waking noodles for more than 20 minutes.
Step 2: Adjust the puff pastry. Take another bowl, add 180 grams of low-gluten flour and 90 grams of cooking oil, stir with chopsticks to a state without dry flour, and seal and wake up for more than 20 minutes.
Step 3 Adjust the filling. Take advantage of the time to wake up, let's mix the meat filling, wash the pork, chop it, put it in a large bowl, add 1 spoonful of salt, 3 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, a little pepper, a little salt and pepper, a little sesame oil, an egg, stir in one direction, then add green onions and ginger, and then pour 2 spoons of hot oil to stimulate their aroma, and then stir well, and the meat filling will be adjusted.
Step 4 Divide into small doses. After 20 minutes, divide the water and oil skin into small, evenly divided agents and covered with plastic wrap to prevent air drying. Then divide the puff pastry into the same number of smaller pieces, which are also covered with plastic wrap.
Step 5 Wrap in the puff pastry. Roll out the water and oil skin with a rolling pin, and then put in the puff pastry and wrap it like a bun, it should be noted here that the whole process should be covered with plastic wrap to prevent air drying.
Step 6: Open the puff pastry. Roll out the dough wrapped in puff pastry with a rolling pin into a beef tongue, roll it up, roll it thinly, roll it up again, and open it. Then pinch it from the middle, arrange it into a circle, and roll it out into the shape of a bun skin.
Step 6 Wrap the meat filling. Then, put the meat filling into the puff pastry, wrap it in the way of buns, after wrapping, it is still necessary to cover it with plastic wrap to prevent air drying, and after all it is done, start to bake. I made several pots and made two long meat dumplings.
Step 7 Branding. Prepare a pan, put the finished mooncakes into the pan without adding oil, turn on the minimum heat, cover and fry, while frying, you can continue to make the next pot.
Step 8 Flip over. Fry until you can smell the aroma, go to turn the mooncake underneath, after turning the noodles, you have to turn the noodles every once in a while, so that the noodles are turned several times, the mooncakes are cooked, and then you can smell the strong aroma of meat.
Step 9 Out of the pot. I wrapped too much meat filling, after baking, a little dew filling, but does not affect the taste, crispy and crispy is really too delicious, look, crispy off the slag.
Step 10 Finished Product Drawing. The crust recipe of the mooncake shop owner is coming, and novices can also make fresh meat mooncakes at home, as long as a pan can do it.
---- "Warm Tips" ----
1 The kneaded oil crust and puff pastry should be left to the surface for more than 20 minutes.
2 When making mooncakes, cover the whole process with plastic wrap or wet gauze to prevent air drying.
3 If you like an oven, you can put it in the oven and bake it, and if you don't have an oven, you can do it in a pan.
How to make fresh meat mooncakes the best? What other good methods do you recommend? Welcome to leave a message in the comment area, share with Aixi, cooking skills are limited, please give more advice.
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