Fresh meat mooncake
By VicentaLakin
Fresh meat mooncakes -- food for August 15th. Summer's early, Mid-Autumn. Want to make it yourself. The salad oil instead of the pig oil, it's just as good as slag. Cracky skin with salty meat pies。
Recipe Recommendations
- flour 150 grams
- qingshui 65 grams
- salad oil 50 grams
- pork stuffing appropriate amount
- salt 1 teaspoon
- white sugar 10 grams
- white sesame appropriate amount
- whole egg liquid appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Fresh meat mooncake
1
Oil-coated materials are mixed in groups and soak-based materials in groups. (c) 45 minutes of wet cover or membranes. Combination of oil coating material should not be overstretched to avoid the spasm。
2
The oil coats and the tarcrete are rolled in small groups of equal size。
3
Take a coat of oil and flatten it in the middle。
4
The skin wraps the soak, shuts down and does everything。
5
Take a baged pasta with a cow's tongue and a thin bottom and roll it up and down。
6
Do everything in turn. The closure is still down。
7
Take a roll and continue long, thin and thin at the bottom. Turn over and roll down。
8
In turn, make all the rolls, take a roll, turn around at both ends, and close the mouth up, in groups。
9
Pre-mixed pork pie。
10
Take a noodle (head of the mouth), turn it into a tortilla, put a proper amount of meat in the mouth of the tiger, push the skin up slowly and squeeze it tight。
11
Pack all the cakes in the first place and leave them empty and on the grill. Brush a full egg fluid and appropriate white sesame。
12
Put it in the middle of a 200-degree preheat oven for about 25 minutes. The cakes are drumming, and the smell of meat is ripe。
13
The finished chart。