Fresh meat mooncake
By VicentaLakin
The annual Mid-Autumn is almost there, of course. Fresh meat mooncakes are one of the kind of su-sun mooncakes, and even more the Han-style snacks around the river. Remember that every mid-autumn year they lined up to buy them, thinking about how such good mooncakes could be, and this year finally achieved many years of aspiration. Sioux moon cakes are made of flour, sugar, pig oil, water, etc., flour, pig oil, etc., made of soaks, wraps, form, baked. Its greatest feature is that it's wrapped in a lasagna outside the meat, biting it down, fragrance, oil, the smell of pork and the layer of soothing skin, the world is so beautiful
Recipe Recommendations
- flour 200g
- lard 80g
- powdered sugar 25g
- water 80g
- pork paste 200g
- egg yolk one
- black sesame a little
- sugar 10g
- salt 4g
- MSG 4g
- chives 20g
- soy sauce 14g
- shisanxiang 2g
- yellow wine 10g
- starch 35g
- salty and fresh
- baking
- several hours
- simple
Steps for Fresh meat mooncake
1
All the materials in the tarcrete were mixed into clusters, as it would take a little more until the surface of the tarcrete was smooth and covered with a protective film for half an hour。
2
It's enough to mix the material in the tarp
3
A half an hour after mixing all the materials in the material
4
separate oil coats and soufflés, 19 g each, 10 grams each
5
Pack the skins into the soak, wrap them all in order, cover the surface with a membrane to prevent the drying of the products and hold them for 10 minutes
6
Growing a square with a soothsay
7
It's folded like a fold of covers, folded in turn, and it's loose for 10 minutes。
8
Once again, when you roll up, you squeeze both sides as hard as you can
9
Blasted through two screeches and then tumbled into circles, wrapped in meat, closed the mouth, put it in the oven, flattened it a little bit
10
A smooth surface brushing of yolk and sesame 200 degrees and 20-25 cents of roasted surfaces with a little goldenFresh meat mooncake Make Tips
1. If you don't have lard, you can use butter instead, though the layers won't be as good as when using lard.
2. When making the water-oil dough, be sure to knead it until the surface is smooth and can be stretched into a thin film; this prevents it from breaking when wrapping the oil paste and rolling it out.
3. Every oven varies in temperature, and small home ovens in particular tend to heat unevenly. It is suggested to lower the temperature slightly and extend the baking time to prevent overbaking.