Yesterday to share with you the ice skin mooncake more than 50,000 people collected the ice skin mooncake recipe, tried to say that the non-stick hand, you earn a lot of money, in view of the previous writing mooncake stuffing when many friends left a message saying that they do not like sweet, want to make salty mooncakes, so today I want to tell you about the fresh meat mooncakes, in addition to the cloud leg mooncakeS I will also talk about later, you can look forward to oh.
Fresh meat mooncakes are actually also internet celebrities, the most famous traditional long-established Guangming Estate in The Magic City has to queue up all year round, every Mid-Autumn Festival eve is overcrowded, 1 month in advance to buy mooncakes also have to queue for nearly 2 hours! Two days ago, I thought about asking my friend in Shanghai to buy me a few boxes of fresh meat mooncakes, but he said that he had sold out... Friends in Shanghai, if you want to eat the fresh meat mooncakes of Guangming Estate this year, be prepared to queue for one or two hours!
Su-style squeezed vegetables fresh meat mooncake by eating light roasted warm
Like our friends who are not in Shanghai, they can't eat the itch, so let's make it ourselves. In fact, I think that fresh meat mooncakes are actually more complicated than ice skin mooncakes, but they are simpler than Cantonese mooncakes. I looked for a long time to find this detailed method of fresh meat mooncake, and quickly shared it with everyone. Skip the line and spend hours at home eating hot fresh meat mooncakes!
(Recipe shared from the cat jane of the bean fruit food certification master selling cakes)
【Ingredient List】
Water oil skin: 130g of medium gluten flour, 13g of caster sugar, 35g of lard, 70-80g of water
Puff pastry: medium or low gluten flour 90g, lard 45g
Filling: 200g minced pork, 30g chopped green onion, 10g ginger puree, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp soy sauce, a little dark soy sauce, 1/4 tsp allspice powder, 1 tsp oyster sauce, 1 tsp sesame oil, 1/2 tsp rice wine
【Detailed method】
1. Make water and oil skin first
Put the ingredients of the water oil skin into the plate, the water should be added slowly, kneaded into sand grains, and then kneaded into a ball, it does not matter if it does not need to be kneaded until it is very smooth. Wrap in plastic wrap and relax for 20 minutes.
2. Make puff pastry
Put the ingredients of the puff pastry into the basin, the flour of the puff pastry can be mixed with medium and high flour, knead into sand grains, and then knead into a ball, wrap it in plastic wrap, and relax for 20 minutes.
3. Make the filling
Add seasoning to the minced pork. Stir in one direction until the tendon is reached. Wash the green onion, cut into green onions, minced ginger, and put them into the minced meat. Also stir well in one direction and set aside.
4, then take out the water and oil skin that has just been loosened, which now looks very rough, and immediately transforms. The loose dough will become very smooth after a while.
5: Then divide the water and oil skin and puff pastry into ten parts, 23g of water and oil skin, and 13 puff pastry.
6: Flatten the water and oil skin and put on a puff pastry. Slowly wrap the water and oil skin around the puff pastry, tighten the mouth and squeeze.
7: Cover with plastic wrap after all wrapping and take one with one.
8: Remove a dough, fold the mouth upwards and roll into an oval shape. Roll up from one end and close the mouth upwards. Roll up all the dough and cover with plastic wrap, also with one by one.
10: Remove a dough and close the mouth facing upwards. Grow long oval. Roll up from one end, close the mouth to the bottom, cover the plastic wrap to prevent the skin from drying, crack when it is shaken, roll up the skin and preheat the oven to 170 ° C.
11, then weigh 30g a meat filling, put on the plastic wrap. Tighten to allow the meat to be stuffed into a round ball.
12: Divide the minced meat into 10 30g balls.
13: Take out a dough, close the mouth down, slightly flatten it by hand, and then roll it into a slightly thicker circle with a thin edge in the middle and turn it over.
14: Add a minced meat and close. Then use our tiger mouth to slowly tighten and pinch tightly. Smooth the folds of the edges as much as possible, and make sure to tighten the closures.
15: Turn over, close the mouth to the bottom, then gently flatten with your hands and place on the baking sheet.
16: Press a baking sheet, put in the middle layer of the preheated oven, bake at 170/170 °C for 30 minutes
【Tips】
1, because my baking pan is too light, baking when the shortbread swells up the baking pan, so I added another 5 plates behind the baking plate to increase the weight, there must be a certain weight to make the cake baked out is flat, this weight everyone measures it, a little heavier on the flat.
2, because the size of each oven, the temperature is not the same, have to look at the coloring situation, bake to the surface and bottom of the golden brown on it, the time is about 30min.
3, the water and oil skin does not need to be kneaded to smooth at the beginning, as long as it is relaxed for 20 minutes and then kneaded, it is naturally easy to knead smooth.
4, the part of the puff pastry, the above mentioned in the high and low ribs can be, because the flour encounters water will produce gluten, the puff pastry has no water, all the high and low ribs can be.
5, in terms of filling, remember to remember to put a little old soy sauce! The color will look a lot better! I forgot to add a little soy sauce when I made this stuffing, and later added it to the recipe, so the color of my meat is slightly whiter, a little angry, but it doesn't affect the taste, that is, the color is not so attractive.
How, such a detailed fresh meat mooncake recipe, follow the picture to learn to do, surely can become! What a queue, I want to eat a few and make a few!