fresh meat moon cakes
By CristianDach
Ingredients: salt,pork,MSG,white granulated sugar,yellow wine,lard,maltose
Recipe Recommendations
- salty and sweet
- baking
- half an hour
- ordinary
Steps for fresh meat moon cakes
1
. Wash the pork meat and chop it into powder, add rice wine, fine salt, white sugar, monosodium glutamate, and onion and ginger juice, and stir to form meat filling.2
400 grams of flour and 200 grams of lard are mixed and kneaded thoroughly to make a dry crisp.3
Take 600 grams of flour, add 200 grams of lard, maltose and a small amount of warm water, mix and knead thoroughly to make a water-oil flour.4
Rub the water-oil noodles round and smooth, place the dry pastry in the middle, wrap them tightly, rub them into a round shape, roll them into a rectangle, fold them together in 3 layers, and then roll them into a rectangle that is 66 centimeters long and about 50 centimeters wide. Roll them into strips with a diameter of about 3.3 centimeters, cut them into 30 blanks, press flat to place the filling core, wrap them tightly, and then press them into a round shape to form the green mooncake.5
Brush a thin layer of oil in the pan to prevent sticking to the pan, then neatly arrange the green mooncake on the pan, bake over low heat until the bottom of the mooncake is light yellow, turn the mooncake over, and then bake until the cake surface is golden yellow, turn it over and bake for a few minutes.