It's the Mid-Autumn Festival every year. When it is time to eat mooncakes and send mooncakes, it has become a fashion in the circle of friends to receive a mooncake made by friends and relatives.
Whether it is this year's "good persimmon peanut" mooncake or some traditional mooncakes, it represents their own heart and sincere blessings.
Many people like to eat meat, mooncakes also like to eat fresh meat mooncakes, many people will feel that the taste of fresh meat mooncakes purchased outside is always a little worse, some mooncakes eat particularly greasy, eat two bites do not want to eat.
Today will be delicious fresh meat mooncake production method to tell everyone ~ make at home, delicious and healthy, meat stuffing production is relatively simple, the focus is on the production of puff pastry, today will not turn over the production method to tell everyone ~ take advantage of the Mid-Autumn Festival there are still a few days, hurry up to try it ~
material:
Water oil skin: medium powder 120g, sugar 12g, salt 1g, lard 40g, water 50g
Puff pastry: low flour 90g, lard 45g
Meat filling: 250g of pork, 80g of squeezed vegetables, oyster sauce, soy sauce, dark soy sauce, white pepper, sugar, chicken essence, sesame oil, green onion, ginger
steps:
1. Mix the prepared water and oil skin material evenly, knead the dough until smooth and set aside
2. Mix the prepared puff pastry material and knead the dough until smooth and set aside
3, the prepared meat filling material according to their own situation, adjusted to the appropriate taste, stirred into meat filling, refrigerated into taste and set aside
4. Divide the prepared puff pastry and water oil skin into 12 evenly sized dough seeds, each of which is wrapped in oil crisp and then rounded into a round ball for later use
5, take a dough agent, the interface is facing up, press the flat and roll out from the middle with a rolling pin, roll out into a bull's tongue shape, roll up from top to bottom, and make all the dough in turn
6, roll up the dough interface of the long strip facing up, roll it up from top to bottom, roll it into a circle and press it down from the middle, then fold the two sides in half and roll out into a circle
7, wrap the prepared meat filling in the dough, squeeze tightly to avoid bursting the filling, wrap it up and close the mouth down, press flat
8, Cover with the prepared mooncake stamp, preheat the oven at 180 degrees, bake for 30 minutes