This is the first time to make it. I checked a lot of Su style mooncakes made by everyone before
Found that making meringue is indeed the most important part
After learning all the steps by heart, I went to the vegetable market this morning to buy all the ingredients and start cooking!
I even bought a pound of pork suet just to make the most authentic fresh meat mooncakes!
Everything starts with [boiling lard]
1. I bought 600g of pig suet and washed it
2. Cut into pieces about two to three centimeters
3. After putting it into the pan, add a small amount of water, about 50ml
4. Heat on medium heat until the water boils, then turn to low heat
5. Stir fry during the period to avoid sticking to the pan
6. About half an hour or so, all the oil in the suet has been boiled out! Then all the oil residue floated on it ~
7. Filter out all the residue, pour the oil into the container, and put some pepper in it ~~
8. Remember to refrigerate it in summer, and in winter, just keep it at room temperature.
ps: I started making mooncakes while cooking lard, so I used up about 120ml of boiled oil in the middle. In the end, there were about 400ml left. Lard has a unique aroma. When making Chinese snacks, stir-fried vegetables are better than vegetable oil
-----------------Next, I will illustrate the process of making fresh meat mooncakes in detail (eight pieces)----------------------------
Mustard pickled pork mooncake
Recipe Recommendations
- minced meat 200g
- mustard one
- Medium gluten flour 150g
- low-gluten flour 150g
- onion two
- lard 150g
- water 120g
- egg yolk one
- sesame a little
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- salt 5g
- sugar 5g
- ginger little bit
- salty and fresh
- skills
- several hours
- senior
Steps for Mustard pickled pork mooncake
1
Mix the stuffing and chop the mustard, cut the green onions into small pieces, and pour in the seasonings (because I didn't expect the mustard itself to be very salty, I put a little too much salt) Put all the ingredients in the stuffing into a steel basin, stir and place them in the refrigerator to refrigerate, making the stuffing harder, making it easier to wrap it later
2
Kneading the dough should be done first, the kneading process is relatively long, because of the addition of lard, dough out of the muscle is much slower than usual, kneading I almost died still can not knead the film, finally give up =,= because see a lot of recipes also do not have to knead the film and the final product is also good oil skin kneading up much easier, the first time kneading without adding water to add oil flour, feel good strange, feel absolutely can let me associate with the crisp strength made! Finally, rub out the oil skin: the volume of the water oil skin is 2:3
3
Relax the top two dough for 20 minutes to about half an hour, and then knead them into uniform strips, as shown below.
4
Divide the long strip into 8 equal parts, cut the middle one, then cut the middle of the sides, and then cut =,=
5
Knead all eight parts of the oil skin into a round ball in your palm
6
Take out one of the oily skins, press it flat with your palm on the table, and then roll it round with a rolling pin.
7
Take a small round ball with oil skin and place it in the center of a round cake with water and oil skin
8
Use the power of the tiger's mouth to slowly wrap the oil skin with the outside water and oil skin
9
After wrapping, place it on the panel and roll it into an oval shape with a rolling pin
10
Roll it up from top to bottom
11
After rolling all eight, cover with plastic wrap and relax for 20 minutes
12
repeated9-11The movement rolls into a long oval shape--------------Roll it up from top to bottom-----------------------Cover with plastic wrap and relax for twenty minutes
13
Take a skin and gently roll it with a rolling pin (because the water, oil and oil skins are already very thin and easy to break, so be careful), and roll it into a round-like pie shape with a thick middle and thin outside (try to roll it out a little bigger, because this skin is very hard and has no stickiness at all, and it will be difficult to wrap the meat filling in the end)
14
Take one-eighth of the meat paste, place it in the center, and wrap it slowly (it's really difficult to wrap, the first one simply can't wrap it)15
Repeat steps 14.15 for the remaining seven so that you can start preheating the oven at the last two
16
Brush egg yolk liquid on the surface, sprinkle with sesame seeds, and bake at 180 degrees for 30 minutes
17
Dang dang!!!!!!!!!!!!!!!!!! Out of the oven!!!!!!!!!!!