Foodabc Chinese cuisine Huaiyang Cuisine

Su style mooncakes - Fresh Meat Crispy

2024-08-06 14:59:58 579

The recipe is for 16 pieces, and changing the filling to something like bean paste and adding salted egg yolk is the recipe for egg yolk pastry.

Details of ingredients

pork500g
Cooking winea little
Chicken essencea little
Old smoking1 spoonful
Light soy sauce1 spoonful
White pepper powdera little
Eggs1 unit
Medium powder200g
lard60g
Sugar powder40g
water80g
Low powder120g
lard60g

Technique

difficultySimple
workmanshipbaking
tasteSalty and sweet
timeThree quarters of an hour

Steps to make Su style mooncakes - Fresh Meat Crispy

1. Pastry section: Mix low flour and lard, stir evenly.
2. Divide into 16 equal portions, cover with plastic wrap and place in the refrigerator's refrigeration section (not needed in winter, inconvenient to operate in the hot weather in summer).
3. Oily skin part: Mix all materials and stir evenly.
4. Rub the surface smooth by hand, cover with plastic wrap and let it rest for 20 minutes.
5. Cut the pork into small pieces, add ginger slices and throw them directly into the blender.
6. Take out the minced meat, add an appropriate amount of salt, chicken essence, chopped scallions, light soy sauce, dark soy sauce, white pepper, one egg white, and stir evenly in one direction.
7. Divide equally into 16 portions and place them in the freezer section of the refrigerator for about 20 minutes (to facilitate subsequent operations).
8. After waking up, stretch the oily skin with your hands to form a thin film, and divide it into 16 equal portions for later use.
9. Take out the pastry part, and wrap it one by one, like wrapping rice dumpling.
10. Use a rolling pin to roll it into a cow tongue shape.
11. Roll up from top to bottom, cover with plastic wrap and wake up for ten minutes.
12. Roll the awakened dough into a cow tongue shape again, roll it up, and press it down with your fingers from the middle.
13. Roll out a thin layer of skin with a rolling pin.
14. Cover with frozen pork filling.
15. Place it at the tiger's mouth and close it (my bag is quite ugly and my level is limited).
16. Gently flatten with your hand and mark the red mark (optional).
17. Brush a layer of oil on the San Neng Gold Plate.
18. Place them one by one, not too close to each other.
Preheat the electric oven at 180 ℃ for 10 minutes.
20. Middle layer, bake at 180 ℃ for 35 minutes (temperature and time, for reference only).
Eating while it's hot is great.