Sioux meat mooncake

By VicentaLakin

Sioux meat mooncake
It tastes good once. This time it tastes good

Recipe Recommendations

  • medium-gluten flour 160g
  • corn oil 65g
  • pork stuffing 40g
  • white sugar 15g
  • green onions half a
  • ginger 1 small piece
  • cooking wine 2ML
  • salt 3g
  • chicken powder 2g
  • spiced powder 2g
  • soy sauce 2g

Steps for Sioux meat mooncake

  • 1
    The meat is placed in the bowl with salt, old smoke, wine, salt, chicken powder, onions and ginger paste。
  • 2
    Smash even。
  • 3
    oil coatings: 90g barbed flour + 15g white sugar + 30g corn oil。
  • 4
    Add clean water to the flour intake and start the face program。
  • 5
    At the end of the procedure, the hair was about 20 minutes。
  • 6
    flour + 35g corn oil in 70g。
  • 7
    And good。
  • 8
    the tarp is divided into 30 g。
  • 9
    the tarp is divided into 20 g。
  • 10
    All right。
  • 11
    We'll wrap it up in water。
  • 12
    Open up, up and down。
  • 13
    Do all that, cover it with a membrane, hair it for about 20 minutes。
  • 14
    继续Open up, up and down。
  • 15
    Do all that, cover it with a membrane, hair it for about 20 minutes。
  • 16
    Fly on both sides, open up, put the meat on。
  • 17
    Pack your mouth。
  • 18
    Pack your mouth。
  • 19
    I did a little decorating with red powder。
  • 20
    Preheat oven, 190 degrees and 22 minutes up and down。
  • 21
    It'll cool down when it's done。
  • 22
    The salty mouth
  • 23
    The layers are clear。
  • 24
    Ha ha
  • 25
    Let's eat

    • Sioux meat mooncake Make Tips

    1. I add liquids based on the water-sucking nature of flour. Pig oil works better than vegetable oil and smells good. But corn oil is good. It's healthier. 3. The oven is set up for reference purposes only。

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