Preparation of seafood mooncakes

Practice steps

1. Jinhua ham. Shrimp.

2, moon cake filling: golden leg slices soaked in water for 2 hours to remove some salty drainage, shrimp through the water slightly washed and drained, put into the steamer for 20 minutes out of the pot.

3: Drain the ham meat and cut into granules, shrimp lightly sliced and marinated with honey and sugar for 3 hours. Set aside.

4: Stir-fry the flour over low heat. Stir-fried flour turns yellow. Set aside.

5: Bake sesame seeds at 180 degrees a baking pan for 10 minutes and set aside. (Can also be stir-fried in a pot)

6. Combination ingredients: add sesame seeds to the ham grains and mix well.

7: Stir-fry the flour.

8: Stir in the lard. Freeze for more than 2 hours and set aside.

9. Make mooncake crusts. Oil Skin Preparation: 200 grams of flour add 20 grams of powdered sugar, add 60 grams of lard and mix slightly, then add 80 grams of water to mix well, knead into a smooth dough (no need to knead out the film) into a plastic bag and relax for 30 minutes.

10. Make puff pastry: 135 grams of flour, add 67 grams of lard and mix well. Place in a plastic bag and relax for 30 minutes.

11: Divide the dough into 15 pieces of the dough after loosening and the oil puff pastry.

12. Take a piece of oil skin and roll it out into a circle.

13: Place the puff pastry dough in the center of the oil dough and pinch it like a small dumpling.

14. Pack 15 all of them and close them down. Cover with plastic wrap and let stand on a damp cloth for 20 minutes. (The standing time should not exceed 30 minutes, otherwise it will affect the puff pastry).

15: Roll out the standing dough and roll out into an oval shape, the first time you can roll it out a little shorter.

16. Roll it out from top to bottom, cover it all with plastic wrap, and press a damp cloth on the plastic wrap. (This is for fear of escaping the moisture in the skin, resulting in a bad finish when filling the bread is finished.) Let stand for 20 minutes.

17: Place the dough vertically and flatten it with the mouth facing upwards.

18: Roll out again and roll out into an oval shape. (The second time you can roll it out a little longer, the effect of puff pastry will be better.)

19. Roll it up again.

20: Roll up all the dough, cover with plastic wrap, press a damp towel on plastic wrap and let stand for 20 minutes.

21. Take a piece and press the middle with your finger.

22. Pinch the two ends toward the middle.

23: Roll out into a circle and roll out thinner at the edges.

24: Wrap the filling in the middle.

25: Wrap up and place in a baking dish.

26: Brush the egg mixture, sprinkle sesame seeds, put into the preheated oven at 200 degrees, bake at 200 degrees in the middle and lower layers for 30 minutes.

Tips

1: Every time you wake up the noodles, you must cover the plastic wrap, and press a wet towel on the plastic wrap to ensure that the dough skin will not dry, so that it is easy to close the mouth when filling. 2: The temperature of each oven is different, just for reference only.