Fragrant and crispy, enduring fresh meat mooncakes. Every year during the mooncake season, many brand stores in Shanghai will be exaggerated in line with elders and elders ~ Alas! Waiting in line Plus the time on the road, we can almost make a plate of fragrant fresh meat mooncakes This recipe is the recipe that I adjusted after making N fresh meat mooncakes myself, and friends and family who have eaten it have said that it is delicious!
By xiyang珍
<h2>Royalties</h2>
Medium gluten flour (water oil skin) 132 g
Lard (water oil skin) 42 g
Warm water (water oil skin) 54 g
Salt (water oil skin) 4 g
Caster sugar 6 g
Medium gluten flour (puff pastry) 100 g
Lard (puff pastry) 50 g
Minced pork (filling) 280 g
Light soy sauce (filling) 6 g
Dark soy sauce (filling) 3 g
Oyster sauce (filling) 8 g
Salt (filling) 3 g
Honey (filling) 8 g
Chopped vegetables (filling) 20 g
Minced green onion and ginger (filling) 1 scoop
White sugar (filling) 8 g
Pepper (filling) 1 scoop
Sesame oil (filling) 8 g
Bake at 200 degrees
Bake for 25-30 minutes
Baking pan position In the middle of the oven
<h2>Practice steps</h2>
1, pork filling: all the ingredients in the filling, in addition to sesame sesame oil, stir evenly, grasp with chopsticks by hand, the method is random ~ finally pour sesame sesame oil, stir again evenly.
2: Mix the meat filling, it is best to let it sit for a while, and then make 12 slightly flat meatballs, about 30 grams. Cover with plastic wrap and freeze in the refrigerator for at least 2 hours. ⚠️ (The hard meat stuffing after freezing in the refrigerator is super nice to wrap up!) ）⚠️
3, oil crust and puff pastry: add the required materials weigh well and set aside.
4, oil skin: all the ingredients into a basin, pour hot water, quickly stir evenly, and then pour on the operating pad to fully knead well, let stand for an hour or so, too soft can be put in the refrigerator refrigerated and let stand. Puff pastry: Stir the lard and flour well, you can first use the mixing stick to cut and mix for a while, and then pour the same on the operating mat and knead well, too soft to put in the refrigerator and let stand for a while. ⚠️ In this step, special attention should be paid to the consistency of the softness and hardness ⚠️ of the oil crust and the puff pastry
5: After finishing refrigeration, the oil crust and puff pastry are completed. All are divided into 12 parts on average.
6, take a oil skin, roll out into a dumpling skin size round, wrapped in puff pastry, the method is like wrapping tangyuan, wrapped tight seal, let stand for later. The others are packed one by one in order, and the backups are arranged in order.
7: Take a packet of puff pastry dough, seal it upwards, press it with your hands, roll it out with a rolling pin into a long bull tongue shape, and then roll it into a small roll from top to bottom, seal it down and let it sit for later. Everything else is done in order. (When standing dough, please cover it with plastic wrap to prevent dry cracking)
8: Take a small roll completed by the upper technique, seal it upwards, press it with your hands, roll out the shape of a long strip with a rolling pin, and then roll it up from top to bottom, cover it with plastic wrap and let it sit for later.
9, after the completion of the second roll, take a noodle roll, press a groove with your fingers in the middle, and then twist the two sides of the groove tightly, press it with the palm of your hand, and then use the rolling pin to roll out into a circle, the size is larger than the dumpling skin, (⚠️ here pay attention to the rolling of the skin do not frequently turn the ice skin, so it is easy to break the skin) Then take out the meat filling from the refrigerator (if you do more, pay attention to take out the meat filling in batches, avoid the thawing of the meat filling, the difficulty of the package will be greatly increased), wrap the meat filling like a dumpling, ⚠️ pay attention to the tiger mouth, hand temperature, The strength of the tiger's mouth is used to slowly tighten the seal on the ⚠️ upper edge crust, otherwise it is easy to leak oil and juice when baking!
10, after all wrapped, wait for the meat filling to thaw for a while at room temperature and then bake to prevent the meat filling from being raw
11. Stamped, not ignored. Preheat oven at the same time, medium/200 degrees/30 minutes. (Due to the different sizes of each oven, it is for reference only)
12, haha and fragrant and crispy fresh meat mooncake is ready, to eat it quickly while it is hot! If you can't finish eating, you can re-bake it for a few minutes the next day, or heat it up in the microwave and eat it again ^_^
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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