Make fresh meat mooncakes with tender meat filling and crispy skin at home! Hold it in your hand for fear of dropping the slag, a bite of your heart!
by dream yun_ 【Douguo Food Official Certified Master】
Water oil dough:
High powder 120 g
Regular flour 80 g
Lard 80 g
Caster sugar 25 g
Water 80 g
Puff pastry:
Low gluten flour 135 g
Lard 50 g
Filling material
Minced pork 200 g
White sugar 20
Cooking wine 1 tsp (5ml)
Salt 6 g
1 tsp (5ml) minced ginger
1 tsp (5ml) minced garlic
Onion to taste
1, crisp slag off
2, delicious to see
3: Put the oil skin ingredient into the bread bucket and knead it into a smooth dough
4. Can easily pull out the film
5: Add the puff pastry material together to form a ball and cover with plastic wrap
6: Prepare the minced meat ingredients
7: Stir into balls
8: Cut the puff pastry into 20 parts
9: Wrap a portion of the oil skin around the puff pastry
10. Tighten the mouth
11. Roll out into an oval shape
12. Roll up from top to bottom, and roll them all up in turn.
13, put into the Yangchen multi-functional portable box,
14: Take a rolled roll and roll it out again by pressing it with your hand
15. Roll up
16. Pinch the sides to the middle
17: Wrap in fresh meat traps
18, like a bun, tighten the mouth and turn the surface
19: Put it into a baking dish and paint it with your favorite pattern.
20, 180 degrees for 25 minutes, bake at 200 degrees for 5 minutes.
21. Finished product drawing
22, finished product Figure 1
23, finished product 2
24, finished product 3
25, finished product 4
Fresh meat mooncakes are not coated with sesame seeds, so don't get confused with egg yolk puff pastry. Once you can't eat it in the refrigerator, it is warm when you eat it, of course, the recommendation is that the best taste is to eat it on the same day!
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