This method of using a large bag of puff pastry, made out of the mooncake crust, special crisp
By little Lida kitchenette
Filling
Minced meat 300g
Black pepper 2 g
Sugar 12g
Salt 3g
Light soy sauce two and a half scoops
Water 60 g
Water oil skin material
Flour 250g
Sugar 16g
Salt 2 g
Oil 80g
Water 90g
Puff pastry material
Flour 160g
Accessories
Eggs one
Black sesame seeds to taste
1: Make the minced meat first, and add black pepper to it
2, salt, sugar, soy sauce
3. Add water
4: Stir well in one direction and refrigerate for two hours
5: After the meat filling is refrigerated, make water and oil skin, flour, oil, sugar, salt, water, and put it in the bread machine bucket
6: Start the bread machine and make a smooth and tough dough. If you don't have a bread machine, you can choose to cover the live dough with plastic wrap by hand. Relax for an hour
7: Next, make puff pastry, put the oil and flour into the bread machine
8. Live dough
9, wake up the water and oil skin rolled out
10: Touch the puff pastry in the middle of the water and oil skin
11. Stack it on top
12, the following in the package on the top
13. Roll out into round cakes
14. Roll up from the bottom up
15. After rolling, divide into small agents of uniform size
16: Take a piece of dough and roll out into a round cake
17: Wrap in about 30g of minced meat
18. Tighten the seal and close it down
19: Wrap all the dough in turn
20: Add a little water to the egg yolk and mix well
21: Brush the egg mixture on each fresh meat mooncake, sprinkle black sesame seeds, preheat the oven, heat up and down for 210 degrees, then put the mooncakes into the preheated oven, bake at 210 degrees above and below for 25 minutes
22. Baked fresh meat mooncakes
23, the filling is large
24, crisp slag
25, very delicious
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