Sioux meat mooncake
By VicentaLakin
Happy succulent succulent moon cakes, soothing slags, succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent。
Recipe Recommendations
- medium-gluten flour 220g
- corn oil 90g
- white sugar 20g
- water 50g
- pork paste 500G
- shallots appropriate amount
- onion ginger water appropriate amount
- shisanxiang appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken powder a little
- sesame oil a little
- low-gluten flour 200g
- salty and fresh
- roast
- several hours
- simple
Steps for Sioux meat mooncake
1
First, the meat is made, then the pork is splattered into mud, and then it's mixed up with a ginger clockwise。
2
Put onions and all kinds of sauce。
3
The mix is even and placed in the freezer for more than two hours。
4
The oil coatings and the sofa materials were evenly mixed and put in a conservatory bag for one hour in the refrigerator。
5
The oily skin is in a state where the noodles pull out the film。
6
The oil coatings and the soufflés are divided into 15 covers with a laxity for 15 minutes。
7
The tarp is wrapped directly in a circle。
8
Tighten the mouth。
9
The membranes were lax for 15 minutes。
10
Take a piece of the mouth in the shape of a cow's tongue。
11
From the bottom up, the membranes continue to be covered for 15 minutes。
12
Once again, the stripes grow。
13
From the bottom up, the cover goes loose for 15 minutes。
14
Quick, nice noodles out, two sides to the middle。
15
It's made of thin skin on the middle edge。
16
Pack a proper amount of meat。
17
Tighten the mouth and close it down to the level of the oven。
18
Seal the pattern。
19
The oven is preheated to 150 degrees and placed in the oven, which is removed after 30 minutes of roasting in the middle and lower of the fire。
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