Lobster Mooncake
By VicentaLakin
Get rid of those sweet mooncakes and get some fresh taste
Recipe Recommendations
- medium-gluten flour 200 grams
- powdered sugar 20 grams
- low-gluten flour 145 grams
- lard 120 grams
- water 70 grams
- crayfish 3 pounds
- pork belly 400 grams
- ginger 1 block
- Li Pailin Sauce 20ml
- Thirteen Fragrance Seasonings 2 tablespoons
- sauce 1 tablespoon
- spiced powder 1 teaspoon
- pepper 1 tablespoon
- sugar a little
- salt appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Lobster Mooncake
1
First, fresh lobsters are washed with brushes
2
(b) Seven minutes of crayfish evaporation after boiled pot
3
When it's evaporated, take out the crawfish until the hand is not hot, and you can skin the shrimp
4
Prepare the main material. I'll go to the skin
5
Five flowers can pick a little bit more fat, cut small pieces and mix them up into casseroles
6
Then he put meat in the tub, shrimp and ginger
7
IT'S MY SQUARE, AND IT'S GOOD TO HAVE A GOOD TASTE OF IT. WHEN THE PIE IS READY, IT CAN BE BOILED IN THE POT, TRIED TO BE SALTY, AND WHEN IT'S SATISFIED, IT CAN BE COVERED UP WITH A SPARE FILM
8
This is followed by a skin section: one, oil coating: 200 grams of corrugated flour with 20 grams of sugar powder, 60 grams of pig oil mixed up, 70 grams of water mixed up into a lasagna, smooth to smooth for 30 minutes; 2,145 grams of condensed lasagna mixed with 60 grams of pig oil for 30 minutes; three, 15 pieces of corsets of corrugated flour, with a single platinum plating, with a single plating, with a single corset set up at the centre of the oil corset, and a single corset of the corset set up again, with a lined up again, with a lined-up, with 20 minutes of stubbles; seven, with a rounded-up, with as long as possible, with better skin-coding effects; five, with a roll-up, with a full coat of skin covered, with 20 minutes; and eight rolls of shrimps, with a single torn torn torn torn toll; and a single torn torn torn toll of shrimp. That's it。
9
Finally, it is neatly placed in an oilpaper grill
10
(a) A 200-degree pre-heat oven with 25-30 minutes of top- and lower-fire mode in the middle layer
11
Every mooncake I put in three or five lobsters, sip them down and smell them。Lobster Mooncake Make Tips
1. Temperatures vary between ovens, so it is best to refer to your own oven's temperature during actual baking.
2. Because it contains fresh meat, it is slightly different from other mooncakes and prone to getting soggy. If it becomes noticeably soggy, you can put it back in the oven for a light re-toast; be careful not to overbake it.
3. Be sure to cover the dough with plastic wrap every time it rests, preferably placing a damp cloth on top. This ensures an even pastry skin and makes it easier to seal.