Fresh meat mooncake
By VicentaLakin
“A layer of corroded soothing, which says it is soft, but it implies a bit of soak, and it says it is a little bit of soaking, and that the special taste of pink and cylindrical is entirely from the flesh. In the course of the roasting, the heat slowly infiltrates a layer of soccer, unlike the raw buns, but it's juicy, biting down, and the soak is fragrance, and it's a real "slapping off."
Recipe Recommendations
- low-gluten flour 100g
- lard 90g
- medium-gluten flour 150g
- Minced pork on front legs 150g
- soy sauce 3g
- soy sauce 3g
- cooking wine 5ml
- white sugar 20g
- water 80g
- salt 2g
- onion ginger 10g
- whole egg liquid 25g
- pepper 2g
- egg yolk one
- black sesame 1g
- white sesame 1g
Steps for Fresh meat mooncake
1
onion 10g, ginger 10g and water 60g, with a spoon pressing out the juice and 10g ginger。
2
The pig's front leg is mixed with salt, with onions of ginger and with chopsticks in one direction (about one minute)。
3
Add full egg fluid and stir it in one direction with chopsticks (about 2 minutes)。
4
Add raw, old, wine, sugar, pepper powder and perfume. The chopsticks continue to stir up the meat in a single direction until it's strong, at which point they are in a viscous state. Put the meat in the freezer。
5
Placing mid-banded flour on the board in the form of a large flat pit (no flour in the middle). Put sugar in the middle, add water, so it can melt。
6
Add pig oil, and hand-to-hand it in full milking. And the rest of the flour is mixed。
7
Full copy in a softer, irregular piece。
8
The surfaces were evenly evened on the panel (about 3-5 minutes) with great effort and speed。
9
When it becomes a soft, soft, soft face, it becomes a watery face. We'll wrap the noodles with a shampoo。
10
When water surfaces are still, other low-banded powder is added to the pig oil。
11
The surfaces of the water are divided into 12 sheets and the dried soaks are sphericalized (covering the face with a protective membrane to prevent dry skin)。
12
the mid-heavy edges of the surface of the oil are about 8 cm thin, and the dry tarcrete is placed in the middle of the surface. bring the tarp up and shut it down。
13
Take a face and push it up and down with a cane. "Beware to stick on the board."
14
Take a face and push it up and down with a cane. "Beware to stick on the board."
15
Take a lid, close your mouth up, press it gently in the middle of the lid, and close the sounder to the middle with a finger like a map。
16
when the pressure is pressed with the palm of the palm, the circle skin, 10-11 cm in diameter (light face down). so far, all the opening steps have been completed, and the next steps will be ready to be packaged。
17
the left-hand face-skin picks up about 15 g of meat. (lights down)
18
The right and left hand collaborates, wraps it in a wrap, pulls the skin in the middle and squeezes it through the mouth. The left hand holds the face and turns it in the direction of the clockwise, and the right hand thumb and the mouth of the tiger in the end finger close together
19
A small amount of egg fluid is drawn with soft brushes on the top of the skin, and a thin layer of egg fluid is painted on the second layer after the egg fluid has dried up without touching its hands. A little white sesame over the top. Put it in the oven, 150 degrees, 32 minutes。