Squeeze meat mooncake
By VicentaLakin
Actually, I tried two ways this month's pie, one in the oven and the other in the pan. I didn't turn over the oven, so the bottom was soft on the face. The pan is baked on both sides, so it's soft on both sides, and if it's in meat, because it must have part of the soup juice, and it's recommended to use the pan, it can reduce the cracks in the bottom, and it's nice on both sides. If there is less water (e.g., a pentavalent) or if there is a soft taste, it can be used in an oven, but it is not conclusive. It's been a long time since I've bought a whole lot of that stuff, because it's too salty and too salty, but I didn't think this was a good one, especially since I ate the sweet ones
Recipe Recommendations
- medium-gluten flour 100 grams
- powdered sugar 10 grams
- lard 30 grams
- water 35 grams
- low-gluten flour 67 grams
- pork appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- mustard appropriate amount
- sugar appropriate amount
- pretzel appropriate amount
- sesame oil appropriate amount
- Korean bibimbap sauce
- MSG appropriate amount
- pickled pepper appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Squeeze meat mooncake
1
Pork's about 2.8 fat, and all the greasy greasy greasy, and I'm using the whole kind of greasy, salty, so salty。
2
Put it in a manual mixer, with appropriate sugar, wine, pepper salt, raw, and twitching. (No machine, hands cut.)
3
Add a little sauce, odor, pepper, perfume to the desired state. Try not to add any more water to the pap, which is easier to leak later。
4
The oil coats are filmed with 100 grams of condensed flour, 10 grams of sugar powder, 30 grams of pig oil and 35 grams of water mixed for 30 minutes。
5
The sodium is mixed with 67 grams of low-banded flour (with 5 grams of flour at 30 degrees) and 34 grams of pig oil, and is not overstretched for 30 minutes。
6
They split the oil coats and the souffles into 14, respectively. I like small mooncakes. If you like bigger ones, you can have less
7
Take a piece of oil, flatten it and wrap it in a soak。
8
Hold on tight。
9
Each of them will be covered with a red film (preferably a wet sheet) for 10 minutes. (Because you've got a time frame, you don't have to go too long
10
Take a long one。
11
From top down。
12
One covered the membrane for 15 minutes。
13
再Take a long one。
14
From top down。
15
Cover the membrane for 15 minutes。
16
Take a copy of it as it appears。
17
It's like a thin circle。
18
Wrap it in meat。
19
Shut up and take off the extra noodles。
20
Put a little distance down in the oven。
21
Print like flowers。
22
180 degrees and 25 minutes, and 10 minutes later, I'm not. (It's also possible to use a flat pan, no oil, little fire cover, two sides cooked
23
It's finished. It's as thin as wings。
24
DoneSqueeze meat mooncake Make Tips
Actually, I tried two methods to cook this mooncake: one using an oven and the other a frying pan. With the oven, I didn't flip it, so the bottom is crispy while the surface and edges are soft and flaky. With the frying pan, both sides were cooked, so both sides are crispy while the edges are soft and flaky. For meat fillings, since they inevitably produce some liquid, I recommend the frying pan; it reduces cracking at the bottom seal, and the double-crispy texture is great. If you have a low-moisture filling (like five-kernel) or prefer a softer texture, you can use the oven. It’s all up to your preference; there is no fixed rule.