There are two or three months to the Mid-Autumn Festival, although there is still a long time, but they still can't stop wanting to eat, usually not too fond of eating sweet, this afternoon did not go to work, just made a plate of Su-style fresh meat mooncakes, really delicious, seconds to kill Western-style pastries.
Ingredients: flour (medium gluten flour), pork, squeezed vegetables, ginger, green onion, cooking wine, powdered sugar, salt, sesame oil, black pepper, chicken essence, soy sauce, sugar, water, black sesame seeds, eggs.
Directions: Cut the lard into small pieces, pour into the pot, pour in a little, heat, slowly stir-fry with a spatula, wait for the oil to come out, and then put the lard out and let it cool to become white lard.
Mince the pork, chop the vegetables, green onions and ginger into minced pieces, add salt, soy sauce, cooking wine, sesame oil, black pepper, sugar and chicken essence to make a meat filling.
Stir the medium gluten flour with lard and sugar, then add water to knead into a dough, cover with plastic wrap and relax for half an hour to make oil crust.
Flour is added to the pork and kneaded to make a puff pastry. Divide the loose oil crust and puff pastry into two different sizes of agents (large oil skin and small puff pastry), and then wrap the puff pastry in the oil skin like a tangyuan, wrap it and then cover it with plastic wrap for 30 minutes.
Wake up the agent flat, roll out with a rolling pin, grow oval, and then roll up from the bottom up, or roll up from top to bottom, and then cover the plastic wrap for 20 minutes after the agent is all done (the mouth should be placed downwards, it is best to press a wet towel on top of the plastic wrap). After waking up, wake up the dough for another 20 minutes.
The awakened dough is pressed with your fingers, the ends pressed into the middle, and then rolled with a rolling pin to form a thin crust with a thick edge in the middle.
Place the mixed meat filling in the dough, wrap it up and place it on a baking sheet with your mouth down.
Beat the eggs, brush over the wrapped dough, sprinkle with some black sesame seeds and bake in the oven for about half an hour.
The baking time is adjusted according to the size of the self-made, and the small mooncakes are baked for a shorter time. The time to wake up must be in place, and you can't cut corners.