Although there is a dispute between sweet and salty mooncakes, in Shanghai, fresh meat mooncakes always stand at the top of the chain of contempt. According to data, Shanghai's fresh meat mooncake sales accounted for 53% of the country's sales, ranking first. On the occasion of the Mid-Autumn Festival, the Shanghai Municipal Consumer Protection Commission specially invited experts from the Shanghai Food Association and various "time-honored" mooncake masters to open a "authentic seafood meat mooncake research society" to reveal the secret of fresh meat mooncakes.
Fresh meat mooncakes want the skin to be crispy and juicy, in addition to the meat filling, the puff pastry is also very important. How to make a "layered, crispy and slaggy" fresh meat mooncake, the masters revealed, must do these steps:
<h2>Step 1: Puff pastry
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The skin of the mooncake should be layered and crispy. In Shanghainese, it is a bite to 'crumbs and grains', but it can not be too dry, and it has to be a little fluffy and >
Although the Su-style mooncake uses puff pastry, the recipe for puff pastry is different from house to house. Even if the puff pastry is also made of lard, some are boiled dry, some are boiled with water... The goal is the same: to make the baked puff pastry more fragrant.
Also, the water temperature of the noodles is exquisite, many brands use cold water, while the old Shengchang uses 50 ° C warm water, and the real old house uses boiling water.
The water temperature affects the moisture content and wake-upiness of the crust, ultimately bringing about a different taste. The crust baked in cold water and noodles is relatively hard and crispy, and the crust made of warm water and boiling water and noodles is relatively fluffy.
<h2>Step 2: Puff pastry making</h2>
The production of puff pastry is very elaborate, and can be roughly divided into several types such as "small bag of puff pastry", "large bag of puff pastry", "mixed puff pastry" and so on.
The so-called "small packet of puff pastry" is a layer of skin wrapped in a layer of puff pastry, flattened and repeatedly stacked to wake up, and then cut into pieces to make a crisp. A "small bag of puff pastry", which can only be made for a few months of cake, is characterized by a distinct layer of puff pastry.
The "big puff pastry" is similar to the "small puff pastry" approach, except that the amount of dough and puff pastry is significantly increased. After a "large bag of puff pastry" is cut, the outer skin of dozens of months cake can be made, and the final puff pastry has a higher moisture content to meet the needs of some consumers for a soft taste.
As for the "mixed puff pastry", it is made by mixing the dough crust and the puff pastry together, and the final baked mooncake crust is also crispy, but it is unlikely to have the effect of "chip grains falling".
<h2>Step 3: Should the fresh meat mooncake be baked or baked?
Some of the fresh meat mooncakes that can only be bought in line in Shanghai are cooked on an iron pot, and some are baked in the oven, which method will make the fresh meat mooncakes more delicious?
The mooncake blank is placed on the pan and burned, the master stirs two pieces of bamboo, flips it from time to time, and waits for the golden crispness on both sides of the mooncake to come out of the pot, so that the skin of the fresh meat mooncake is more crisp.
The skin of the baked mooncake is more fluffy, and the New Ya, the West District Old House, and the Real Old Room, which Shanghainese love to eat, have all chosen "baked"
Xinya's master said that generally they will use a tunnel stove, the skin of the moon cake will be more brittle, and the effect of the electric stove will be worse.
The brand research and development director of the fresh meat mooncake in the West District Old House shared that the vegetarian filling of the traditional Su-style mooncake does not have a soup, and the crust does not absorb the moisture in the filling, thus maintaining the crispness. Fresh meat mooncakes are delicious with soup, but it is necessary to avoid the crust from absorbing the soup, which can be said to be contradictory. In order to solve this problem, in addition to adjusting the moisture content, they also tried a new baking method: after baking at high temperature, it was stored at a slightly lower temperature, so that a space was formed between the filling and the crust, and the water absorption rate of the crust was slowed down.
What kind of fresh meat mooncakes do you like to eat?
Source: Thoughtful