Sioux meat mooncake
By VicentaLakin
Fresh meat moon cakes are characterized by cortex, colorful beauty, fatty, soft breath, and the essence of succulent pastry。
Recipe Recommendations
- salty and fresh
- baking
- several hours
- ordinary
Steps for Sioux meat mooncake
1
Preparation material。
2
The pork pie is filled with June sauce, eggs, ginger powder。
3
Smash the meat with chopsticks until it becomes sticky。
4
We mix low-banded flour with pig oil, and we form noodles。
5
• Placing flour, sugar, salt, water and pig oil together and in groups。
6
The oil coatings are divided into an equivalent agent。
7
Split the tarp into an equivalent formulation。
8
Put the tarfmeat on the flat-foiled tarp。
9
Water-coated pasta wraps up the pasta, and the wrapped noodle closes up on the board。
10
Crush it with the palm of the hand and grow the elliptical form of the face of the face with a cane。
11
Roll it up like a picture。
12
In turn, roll it all up, cover it up and wake it up for 10 minutes。
13
I'm not sure I'm going to do that。
14
Growing strips with a cane。
15
Roll it up again。
16
Place it down, cover it up, and wake up again for 10 minutes。
17
The pie peels open up。
18
Put it on the calibrated meat pie。
19
Wrap it up。
20
Pack all the mooncakes in turn。
21
Packed mooncakes, lean down, drained into the grill, brushed with egg fluid。
22
Put it in a 180-degree oven, mid-level, about 25 minutes。
23
The surface is golden and it's ready。Sioux meat mooncake Make Tips
1. It is best to use fresh pork filling, not frozen.
2. Do not add too many seasonings to the filling, or the meat flavor will be overshadowed by the spices.
3. Bean paste, jujube paste, or other fillings can also be used to make Suzhou-style mooncakes.