Sioux meat mooncake
By VicentaLakin
We've had a wife's cake before, but it's the first time a succulent meat cake has been made. It's just because I don't like sweets, I feel like this kind of pie is better for me. It's really cozy because of the amount of oil. Kids eat while they play, and then they're going to clean up because it's really dry
Recipe Recommendations
- medium-gluten flour 100g
- lard 38g
- qingshui 25g
- pork 95g
- chives 1 piece
- soy sauce 1/2 teaspoon
- salt 4g
- white sugar 2g
- oyster sauce 1/2 teaspoon
- peanut oil 1/4 teaspoon
- cornflour 1/4 teaspoon
- rice wine few drops
- salty and fresh
- roast
- an hour
- simple
Steps for Sioux meat mooncake
1
oil coatings (fouling 50g, pig oil 15g, clean water 25g, salt 2g, sugar 2g)
2
sodium oil (falcon 50g, pig oil 23g)
3
The oil coatings and the soaks are mixed into clusters (a few more minutes of rubbing) and covered with shampoo or wet cloth for about half an hour。
4
Wake up, prepare the meat, wash the pork and chop it into meat; onions cut into onions
5
put it in a container with salt 2g, beryllium oil, peanut oil, flour, rice wine, soy sauce and a half-hour needle for five minutes. stand by
6
The waking-up oil coats and the soaks are divided into four classes on average. Grandpa
7
Scratch it a few more, round it up, put the soak on
8
Squeeze it slowly, wrap it in, squeeze it in
9
Keep your mouth shut
10
It's like a tongue
11
Scroll it up and down
12
Finish all of them by the same step and cover up for another ten minutes
13
再用同样方式It's like a tongue
14
Roll it up, set it for ten minutes. Repeat the action
15
Then, with your hand, you're going to make a little circle, then you're going to make a little bit thick and thin around you, and you're going to put the right size on the meat
16
Keep your mouth shut. Keep your mouth shut
17
Make sure all the skins are in the oven
18
The oven is preheated, and it's on the oven at 160 degrees for 20 minutesSioux meat mooncake Make Tips
1. The amount of salt in the auxiliary material is placed in aqueous oil coatings and in pig meat. 2. A small amount of water can be added to flour because of its water-absorption properties, such as dry oil coats. 3. The timing of the bakery depends on the spleen of the oven。