Sioux-style gravy moon cake

By VicentaLakin

Sioux-style gravy moon cake
the meat moon cakes, by name, are made up of a large swarm of fresh meat, and they are so full of brilliance, and sour, and sour, and sour gravy. it should be said that real meat cakes are cooked with pans, and long-haired meat loafs bought three years ago on a trip to suzhou. but i like the way this oven is baked with a slightly yellow, thin skin, which looks so tender as to blow up and bite, and see the fat, oily pellets in it through a layer of soak. note: the large spoon in the recipe is 15m1 and 5ml plus: 'cause i'm a hunan, i'm not making this meat moon cake as sweet as the suzhou people, but it's still sweet, and if it isn't sweet, it can reduce the amount of white sugar, but white sugar is fresh, so it's a little bit。

Recipe Recommendations

  • medium-gluten flour 200 grams
  • lard 60 grams
  • hot water 100 grams
  • low-gluten flour 160 grams
  • pork half a catty
  • mustard 60 grams
  • Jiang 1 small piece
  • chives 1 handful
  • Weijixian soy sauce 1.5 tablespoons
  • soy sauce 1 tablespoon
  • white sugar 2 tablespoons
  • sesame oil 2 tablespoons
  • sesame 1 handful
  • pepper a little

Steps for Sioux-style gravy moon cake

  • 1
    Precise pork oil one day earlier: the pig's meat is cut off, and the fat pudding is put into the frying pan: the pork oil is the best, but I don't eat it in my house, so the pig's meat is eaten, and the fat one is used to make the pork oil。
  • 2
    Fired and fired
  • 3
    We don't have to get fired until it's out
  • 4
    Gradually, the oil has been refined, and the fatter is turning into light yellow oil。
  • 5
    It'll be light yellow, and then it'll turn off the fire, and when it's cool, it'll be white. Don't blow up the slag. It's gonna smell yellow. Press the slag on the side of the pot with a pot shovel and extract the oil from it
  • 6
    Put the oil in the container for one night in the fridge
  • 7
    The whole night's pig oil is solid. Look at this white pig oil
  • 8
    Ginger's broken, and two big spoons of fresh water
  • 9
    Three-and-seven centigrade pork chops into meat
  • 10
    A little onion to root to wash the yellow leaves clean up the spare
  • 11
    Squeeze it and cut it
  • 12
    Two spoons of ginger juice (that's the blistering water), very fresh sauce, old smoke, yellow wine, sugar, pepper powder, and hand-held liquids in the meat
  • 13
    Keep squirming the meat in one direction until it's loose and sticky
  • 14
    With regard to mixing the meat pie, you can mix it in one direction with chopsticks, but with chopsticks it takes longer to stir the meat up, so you do it directly, like this: fingers bend into eagle claws, clockwise needles twisting the meat pot, and then you get it up
  • 15
    Now grab the meat and fall around 20 strokes until the meat becomes a meatstack that cannot easily fall by hand。
  • 16
    Add a sesame graft, onions, perfume and a little sesame
  • 17
    Take around 23 grams of meat, throw it back and forth into a ball, put it in a sealed box and freeze it for half an hour, and get it hard
  • 18
    Now let's make the pieskin: first the souffle. Put 160 grams of low-strength flour in the pot and 80 grams of pig oil in it. Pink
  • 19
    Squeeze it with your hands and wrap it in the side
  • 20
    Put 200 grams of condensed flour, 60 grams of pig oil in the pot, mix it with chopsticks, and 100 grams of hot water (a little hot hand), and smooth it
  • 21
    Scrambled in smooth noodles, wrapped in a shampoo for 20 minutes
  • 22
    20 equals (12 g/f) and 20 equals (18 g/f) of aqueous pasta are broken into small circles (because once again 15-20 minutes are required after the noodle has been cut, it would be better if the operation was organized in 15-20 groups in order to finish the last and the first was relaxed)
  • 23
    Squeeze a plume of water and oil into a circle
  • 24
    Put in one of the souffle noodles
  • 25
    Push up the tarp like a bouquet of soup. Seal mouth
  • 26
    A thin layer of dry flour spreads over the surface, flattens the closed laminates in the face
  • 27
    Scroll from top to bottom, covering 15-20 minutes of membrane laxity
  • 28
    Again, when the last one is rolled, the first one is loose
  • 29
    Keep it as long as possible, but be careful not to break it
  • 30
    Turn the face from top to bottom
  • 31
    Keep your mouth shut and press it in the middle
  • 32
    Squeeze both heads in the middle
  • 33
    Hold it tight and flatten it
  • 34
    It's made of thin, middle edges
  • 35
    Put a piece of meat on the skin and gather around it with the right hand
  • 36
    With his left hand holding the moon cake and his right hand squeezing around his skin. Tight
  • 37
    Turn your hands softly, seal the pie, pull down the extra noodles on the top, squeeze it tight
  • 38
    Keep your mouth shut and put it down in the oven
  • 39
    Put it in a pre-heated oven of 180 degrees up and down, turn it up at 170 degrees for 10 minutes, turn it over again for another 10 minutes, and lastly for 5 minutes. It's a bit of a crack in the outer layer。
  • 40
    Now, put on a cup of tea and enjoy it

    • Sioux-style gravy moon cake Make Tips

    1. Be careful not to break the skin, and it will leak and mix. 2. The temperature of the oven is to be adjusted to the temper of the oven, which is 20 degrees above the temperature given in the recipe. 3. Fresh meat moon cakes must be baked again for the best, so do not make too much at once. If you don't finish it, you can bake it again the next day, and it tastes good, except the gravy is sucked out of the pie skin, and it's a bit worse than it was just baked out。

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