After a while, it is the Mid-Autumn Festival of reunion, and the shelves of major supermarkets have long been full of Mid-Autumn Mooncakes. However, these beautifully packaged Cantonese or Su-style mooncakes are not as good as a hot, freshly baked fresh meat mooncake.
For fresh meat mooncakes, it seems that each city has and only a few are very famous for doing so. Near the Mid-Autumn Festival, there was a long line at the door early in the morning, the people who bought it smiled and squinted, and the people who did not arrive were miserable, but it seemed that this did not affect their enthusiasm for queuing up to buy the next day.
In fact, the key points in the production of fresh meat mooncakes are not difficult, and even after learning them, even other puff pastries can be done.
Puff pastry is generally made of lard and flour mixed and kneaded, can also be replaced with colorless and odorless vegetable oil or milky butter, because the lard product is white, the puff pastry is also layered, and the flavor is strong. The flour to make the puff pastry must be made of low gluten powder, because its low gluten, the leather will be relatively soft, in the rolling process to prevent the occurrence of mixed puff pastry (that is, not layered) situation.
For crispy dim sum, you can see layers of puff pastry, in addition to puff pastry, there is a layer of water and oil skin, its production should pay attention to 3 points.
1. Control of water temperature. Generally baked in the oven, so when kneading the water and oil skin, the water temperature is controlled as much as possible at 30 ~ 80 ° C, so that the finished product taste is more crisp and crispy.
2. Ratio of flour to oil. Experienced masters also need to weigh, the two are best controlled between 3:1 and 4:1, the softness of the water and oil skin must be close to the puff pastry.
3. Flour gluten can not be too high. In order to reduce the formation of gluten, it is necessary to minimize the time of kneading. Although the water and oil skin kneaded in this way does not look smooth enough, the finished product is very good.
As long as you master the above key points, learn to make puff pastry, change the filling, squeeze vegetable fresh meat mooncake, egg yolk crisp, five ren mooncake, pretzel mooncake, all can be done.
【Material】
Water oil skin: 280g of medium gluten flour, 80g of lard, 25g of sugar, about 120~130g of water (adjusted according to the water absorption of flour)
Puff pastry: 180g of flour, 90g of lard
Filling: 500g minced meat, 4 tbsp soy sauce, 2 tbsp sugar, 1/2 tbsp salt, 1 tbsp pepper, 2 tbsp corn starch, chopped ginger, green onion, sesame oil (may be added without)
【Steps】
1. In addition to adding starch water and sesame oil, other spices are added and stirred in turn, and finally starch water and sesame oil are added, and put into the refrigerator for more than half an hour, so that the meat filling will be tighter and the filling will be easier.
2. Make puff pastry and water oil skin according to the ratio of materials, and let it sit aside for about 20 minutes.
3. Divide the awakened puff pastry and water oil skin into 25 equal parts, about 20g of water and oil skin, and about 11g of puff pastry.
4. Wrap the oil with oil skin, knead into small balls, cover the whole process with plastic wrap to prevent the dough from blowing dry.
5. Take a dough and flatten it, roll out a long strip with a rolling pin, roll it up and turn it 90 ° to roll out the same long strip.
6. Cover the finished dough with plastic wrap and let it sit for half an hour.
7. Roll out the dough in turn into a round shape the size of the dumpling skin, put the meat filling on top, and close and knead.
8. Brush the surface of the blank with a little honey water and sprinkle some white sesame seeds.
9. Finally, put the dough into the baking tray in turn, put it into the oven that is preheated to 200 ° C and bake for 25 minutes, you can turn the dough over and continue to bake for 5 to 10 minutes until the mooncake becomes golden and crispy.
The freshly baked mooncake is the most delicious when it is hot, but if you can't eat it all at once, you must wait until the heat inside the mooncake is completely volatilized, and then put it into a closed box, so that it can be better stored. Do not use the microwave oven when heating up, be sure to use the oven, otherwise the skin of the hot mooncake will not be able to eat the crispy texture at all.