Soviet style fresh meat mooncakes

2024-04-15 04:15:49 83

The fresh meat moon cake is characterized by its soft skin, beautiful color, fat but not greasy stuffing, and soft and crisp taste. It is the essence of Soviet style cakes.

Details of ingredients

Shuiyoupi: medium gluten flour268 grams
sugar25 grams
salt3 grams
lard125 grams
water125 grams
Pastry: Low gluten flour250 grams
Filling: pork filling500 grams
Eggs50 grams
June Fresh Soy Sauce3 tablespoons
Ginger powder4 grams
salt2 grams

Technique

difficultybeginner
workmanshipbaking
tastesalty and savory
timeThree hours

Steps to make Soviet style fresh meat mooncakes

1. Prepare materials.
Add June fresh soy sauce, eggs, and ginger powder to the pork filling.
3. Use chopsticks to stir the meat filling until it becomes sticky.
4. Mix low gluten flour and lard to form a dough.
5. Mix the medium gluten flour, sugar, salt, water, and lard together to form a dough.
6. Divide the water and oil skins into equal parts of the formulation.
7. Divide the pastry into equal portions of the recipe.
8. Place the pastry dough on the flattened water oil dough.
9. Wrap the pastry dough with water and oil dough, with the wrapped dough facing upwards and placed on the cutting board.
10. Flatten the dough with your palm and use a rolling pin to roll it into an oval shape.
11. Roll it up as shown in the pattern.
12. Roll all in order, cover with a layer of cling film, and wake up for 10 minutes.
13. Place the awakened dough roll as shown in the picture and flatten it.
14. Use a rolling pin to roll out long strip shaped noodles.
15. Roll it up again.
16. Place with the tail facing downwards, cover with a layer of cling film, and wake up for another 10 minutes.
17. Roll out the pastry with the opening facing upwards.
18. Add the prepared meat filling.
19. Wrap the meat filling and close the mouth.
20. Pack all mooncakes in sequence.
21. Wrap the mooncakes with the mouth facing downwards, place them on a baking tray, and brush with egg mixture.
22. Place it in a 180 degree oven, middle layer, and bake for about 25 minutes.
23. The surface is golden yellow and can be fired.