Fresh meat mooncake
By VicentaLakin
Of the many moon cakes, my favorites are these “fresh meat mooncakes” and “saloon cakes”, which are still found on the streets of Shanghai, where they feel better than sweet traditional mooncakes, which are very good to my appetite. Since they can do it themselves, they often do it, and their families are particularly fond of it。
Recipe Recommendations
- minced pork 250g
- flour
- corn oil 120g
- sugar 5g
- qingshui 80g
- salt 2g
- ginger 10g
- green onion 10g
- soy sauce 5g
- soy sauce 2g
- sesame oil 5g
- white pepper 1g
- corn starch 5g
- chicken essence 2g
- salty and fresh
- roast
- an hour
- ordinary
Steps for Fresh meat mooncake
1
placing salt, raw, old, ginger, 3g sugar, chicken, white pepper, sesame oil, corn starch (with a little corn oil if the meat is thin)
2
sodium: 130g flour poured into 60g corn oil, mixed evenly corps
3
oil coatings: 200 g flour pouring into 5 g sugar, 60 g corn oil, 80 g clean water, and 20 minutes of laxity on a skin-covered lasagna
4
split the tarp into 16 pieces, about 12 g each, and rub the ball
5
and break up the tarcrete in 16 pieces, about 22 g each, and cover it with a film for 15 minutes
6
Take a tarp, squeeze it with your hand and put the soak in the middle
7
When you're in, keep your mouth shut. Fire
8
Ellipse
9
Roll from Top to Bottom
10
When you're done, put it up and flatten with your hands
11
♪ Bang, bang, bang ♪
12
Roll from Top to Bottom起
13
When you're done, cover it with a membrane
14
Put it in front of the bag
15
Put the face on the face and flatten it
16
Put it in the meat, wrap it up, close your mouth. Tight
17
Turn it over and push it with your palm
18
When it's done, put it all in the oven
19
A 190-degree preheat on the oven, 30 minutes of mid-level roast on the oven
20
When you're done with it, it's the best and the bestFresh meat mooncake Make Tips
1. You can use lard instead of oil for the dough; this will make the skin crispier and the finished product look better.
2. If the dough sticks while rolling, sprinkle some dry flour on it.
3. Adding chopped scallions right before wrapping will make it more fragrant.
4. If using a regular baking sheet, it is best to line it with parchment paper or aluminum foil to prevent sticking.
5. Adjust the oven temperature according to your own oven's performance.