Sioux meat mooncake
By VicentaLakin
This succulent croissant is based on the mussels' recipe. The sioux moon cakes are divided into two skins: large and small. It's all a success. The real Suzhou meat mooncakes are said to have been baked with tacos, but unfortunately I do not have one. So, the oven can be replaced with a pan。
Recipe Recommendations
- pork front leg meat paste 400 grams
- onion 1 tree
- ginger slices 3 pieces
- soy sauce 1 scoop
- soy sauce 1 scoop
- salt 4 grams
- white granulated sugar 5 grams
- spiced powder 1/2 spoon
- black pepper 1/2 spoon
- cooked white sesame seeds 20 grams
- ordinary flour 150 grams
- cooked lard 50 grams
- maltose 10 grams
- warm water 60 grams
- salty and fresh
- roast
- an hour
- ordinary
Steps for Sioux meat mooncake
1
All the spices in the pig's meat are added. (Kon onions hanging while hanging)
2
We'll mix it and put it in the freezer。
3
All the weight of corroded oil can be heated to melt。
4
White sugar, salt and malt sugar are flushed with water-coated oil. Plus melted pig oil and flour added to the baker's bucket for 20 minutes
5
The souffle material is mixed into the soufflé。
6
It's too soft to pull。
7
I've got a tarp noodle
8
Hold on tight。
9
Turn it on with a stick
10
It's folded up and down. It's commonly called folding。
11
Once again, it continues to fold three times, with a mid-point of about five minutes。
12
And then the last time we open up, we roll up the strips from one end
13
It's the same as long noodles
14
Cut to about 30 grams of a little noodles. We're going to build a film to keep the face dry。
15
Take a little noodle and make it a thin skin in the middle
16
35 grams of meat
17
The tiger's mouth is slowly closing
18
Shut up and hold back。
19
The packaged moon cakes were placed in the grilled oilpaper, into the middle of the oven, with a fire of 180 degrees and 25 minutes. Turn and bake for about five minutes。
20
Bite off a fresh moon cake, it's definitely thick。
21
It can also be cooked with tacos, watch the fire, and turn in time。