Fresh meat mooncakes are prepared with fresh meat mooncakes

Fanxi Baking, 2015-08-20

The annual Mid-Autumn Festival is coming again, of course, there are mooncakes. Fresh meat mooncake is a kind of Su-style mooncake, and it is also a Special Snack of Han People in Jiangsu, Zhejiang and Shanghai. I remember that every year in the Mid-Autumn Festival, I would line up to buy it, and I always thought about how to make such a delicious mooncake, and this year I finally realized my wish for many years. Su-style mooncakes are made of flour, sugar, lard, water and other skins, flour, lard to make puff pastry, after making puff pastry, filling, molding, baking. Its biggest feature is the mille-feuille puff pastry wrapped in the outside of the meat, one bite down, crispy pine, oily but not greasy, the aroma of pork and the layering of the puff pastry are integrated, the world is so beautiful ~ ~

Tips: 1. If there is no lard, you can use butter instead, the layer is not as good as lard. 2. When making water and oil skin, be sure to knead until the surface is smooth and can be pulled into a film, so that it will not break when wrapped in puff pastry. 3. The temperature difference of each oven is different, especially the family small oven is prone to uneven heating, mind when baking the temperature can be appropriately lowered and extended to avoid over-baking.