The skin and filling are in a 1:1 ratio, and each month the cake is 35 grams of skin ➕and 35 grams of meat filling, and the recipe is about 44
By National Body Fat Manager_Zhang Hongmei
<h2>Royalties</h2>
Water oil skin
Medium gluten flour 500 g
Lard 100 g
Boiling water 280 g
Corn oil 70 g
Puff pastry
Lard 200 g
Medium gluten flour 400 g
Fresh meat filling
Black pork minced 1000 g
Salt 20 g
Dark soy sauce 70 g
Sugar 50 g
White wine 6 g
Onion ginger water 150 g
<h2>Practice steps</h2>
1, the oil skin and puff pastry are mixed into a ball, water and oil noodles are made first, do a good job of cover plastic wrap relaxation for 5 minutes, relaxation time is just right to mix puff pastry
2: Relax the water and oil surface for 5 minutes, then knead it more smoothly, and continue to cover the plastic wrap for 10-15 minutes
3: Sprinkle flour on the marble countertop and roll out the water and oil skin from the middle to both sides
4: Use a rolling pin to form a rectangle, flatten the puff pastry into a square and place it in the middle of the oil skin
5. Fold the two ends of the rectangle in half to the middle, and pinch the lock edge in the width direction of the rectangle
6. Continue to roll out from the middle to both sides, and sprinkle powder while rolling to prevent sticking
7: Roll out the noodles from one end
8, the two ends of the place more than do not waste, into the inside
9. Squeeze down and place the rolled up edge with the seam facing up
10, the skin is rolled thin, like the method of rolling out the dumpling steamed bun skin, the middle is thick and thin, the filling is placed in the middle, and the hand is held in a bowl
11, wrap up and squeeze off the excess squeeze, put on another dough is not wasted
12, plastic pressing, with the root of the thumb gently pressed, the force is not too large, to prevent the filling from breaking
13: Pour in the edible coloring and add water to stamp
14. Mix well and put two napkins to adsorb
15. Dip the seal into the napkin and try the color shade with the stamp on the napkin first
16, directly on the moon cake covered and placed for a while to dry, because when it will be baked, it is necessary to turn over the noodles, and the seal needs to be air-dried, otherwise the baked words are too wet
17, after air drying, turn the stamp surface over close to the bottom of the baking pan, the oven is preheated at 210 degrees, baked at 190 degrees for 15 minutes, turned over at 180 degrees and baked for 10 minutes, each oven has a different temper, adjust the state according to personal situation
18, out of the oven, lightly a clip, crisp until the slag
19, the level of breaking open the crisp is also very rich, brewing a cup of black tea to eat a piece of taste is very beautiful
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