Fresh meat mooncake
By VicentaLakin
It's not long before Mid-Autumn, and I'm making moon cakes. Fresh meat mooncakes are my favorite food for all my family, and I remember the last time I made them, it was dry, but the pie was nice, so the taste was recognized by my family. I'm sure there's a lot of people who like to eat fresh meat mooncakes, but anyway, my family's a fleshless man. For mooncakes, fresh meat is definitely the first choice. This time, it's 15, not a big one. I can eat one or two at a time。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Fresh meat mooncake
1
Pumping: add all the sauce
2
(b) Smuggle with chopsticks, which must be smug in one direction and, when done, feel salt, as if it were light, with a little salt
3
(b) The oily and soaky sheets are covered with protective membranes, while being awake for 15 minutes
4
18 grams of oil coatings and 12 grams of sodium, with a total of 15 copies of small agents
5
(b) Packing the oil coats into the soaks and slowly pushing the skins towards the openings
6
(b) Place the mouth down and cover the film to prevent wind drying
7
(a) Growing up tongues with a crutches
8
(b) Rolling up lightly
9
(a) The flatting and the growth of the tongue, as long as possible, and the length of the cavity will increase
10
Roll it up again, loose for 15 minutes
11
(a) If the thumb is pressed in the middle and the head is squeezed
12
(a) Shaping into circles and closing down
13
Noodle flat, flat, covered in meat
14
Collapse it into a circle, flatten it, and use chopsticks with a little red dot
15
The oven is preheated 180 degrees and baked for 25 minutesFresh meat mooncake Make Tips
1. The water-oil dough must be kneaded thoroughly. Warm water should be used to prevent the lard from being too hard and difficult to knead. The dough must have good extensibility to avoid breaking or leaking during repeated rolling and folding.
2. The lard in the oil paste must be kept at room temperature until soft; otherwise, the paste will become too hard, causing the pastry to break or leak during preparation.
3. Do not add water to the meat filling. If water is added, the baked mooncakes will absorb moisture from the filling, causing the crust to become soggy and taste bad.
4. When I first made mooncakes, I ignored these three points, which led to leaking while rolling the dough. The finished mooncakes ended up with soggy skins and were not flaky.