Squeeze meat mooncake

By VicentaLakin

Squeeze meat mooncake
Grandma ate four meat cakes in a breath. That proves how delicious it is

Recipe Recommendations

  • pork leg 1 block
  • onion a little
  • mustard 1 block
  • low powder 60 grams
  • lard 30 grams
  • acaroid 100 grams
  • powdered sugar 10 grams
  • water 40 grams
  • eggs one
  • white sugar a little
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine a little

Steps for Squeeze meat mooncake

  • 1
    The pig's leg washes the water clean. Go to the skin
  • 2
    We'll chop it up together
  • 3
    Smash the mud to the slurry
  • 4
    Add eggs, wine, sugar, soy sauce for your rice. Paper
  • 5
    We'll mix it up and put it in the freezer
  • 6
    Low powder is added to the 10 grams of plastered oil, rounded to the static reserve of eight
  • 7
    The Chinese powder is mixed with water, pork oil, sugar and flour
  • 8
    Noodles are set in place for 10 minutes
  • 9
    Round
  • 10
    Wrap the noodles into the souffle, roll round
  • 11
    Put it in the fridge for 30 minutes
  • 12
    The small noodles that will be removed will be warmed up for a little five minutes and will begin to flatten the noodles, turn into a little cow tongue agent, then roll up and hold it for 15 minutes
  • 13
    Repeat last step, 15 minute oven preheating, 200 degrees up and down
  • 14
    Take frozen meat from the fridge, pick up 50 grams/pack, because there's a squeezing, which is not easy to form, and you can put a small amount of starch on your hands, a step that is conducive to a later wrap
  • 15
    Set up a small cow tongue, press down with your palms, flatten it, and then stomp it into a circle
  • 16
    Roll the bread into the pie, hold it tight, just a little flattening
  • 17
    You can also paint pure yolk on the face of the moon cake
  • 18
    Put it in the oven, 180 degrees up and down, and you can eat it in about 32 minutes

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