Fresh meat mooncake
By VicentaLakin
The little partners who have done the soothing are aware that we used to make the soothing pastries in the past with an oil peel and then a soak and two more rolls, very time-consuming. It's so much fun to make fresh meat cake ash in a fast-forming pancake. 'Cause it's only once, it's only once. It's too late. You must try it。
Recipe Recommendations
- medium-gluten flour 210g
- lard 70g
- maltose 6G
- boiling water 120g
- pork 360g
- salt 6G
- white pepper a little
- dark soy sauce 10g
- light soy sauce 10g
- sugar 10g
- ginger water 50g
- liquor 2g
- salty and fresh
- roast
- an hour
- ordinary
Steps for Fresh meat mooncake
1
Prepare the required material。
2
They can also buy ready-made meat. Add salt, raw, old, sugar, ginger, white wine, pepper powder to the meat。
3
A chopstick in one direction is enough to stir up the meat into a piece of undispersed meat。
4
A chopstick in one direction is enough to stir up the meat into a piece of undispersed meat。
5
It's smooth and smooth, and it doesn't need to be rubbed out. Scratched on the face, 10 minutes loose。
6
it's soaking in time. combining 180 g of barbed flour with 90 g of pig oil。
7
And rub it in smooth noodles. It's simple to make, but it's easier to stick your hands when it's cold during the hot season。
8
Both the loosely pelts and the soufflés are smooth, and they open up into circles. They need not be so big as to wrap them。
9
Put the tarfmeat on an open tarp, wrap it around, squeeze it in。
10
Keep your mouth shut, and use your scepter cane to open up the squawk。
11
Collapse from top to bottom, then from bottom to top, i.e., three folds, with 10 minutes of flavour laxity。
12
The folded noodles don't have to change direction, just lighten up the square。
13
Roll up and down, and a long cylinder。
14
Cutting into a small dose of 18 equals。
15
Take a small agent, press it with your palm, and then use the cane to make a dome。
16
Put the meat on, wrap it up and squeeze it down。
17
Pack all the fresh meat moon cakes in turn and drop them down on the grill. Squeeze red in the kitchen paper towels, rub the wood stamp on the red and press on the moon cake. (This step could be omitted)
18
The oven is preheated with 200, with fresh meat moon cakes placed in the middle of the oven, with 200 roasted up and down in 10 minutes, which will be turned out of the oven with 10 minutes to the surface of microgold yellow. (Baking times and temperatures are sometimes regulated by their own oven, and if colour is not enough, it needs to be extended for a few more minutes)Fresh meat mooncake Make Tips
The malt sugar in the oil coats can help color the cakes, if not. Small partners who don't eat pork oil can do it with butter. Puting gingermear in the open water and soaking it out becomes ginger ale. And when they mix the meat, they mix it in a single direction, so that they stir it up so that it becomes a lump of undispersed meat. With regard to the preservation of fresh meat mooncakes: baked meat mooncakes, frozen for two days, frozen for one month. It's stored in cold storage, and the oven 200 is baked for five to six minutes. In case of cold storage, five to six minutes after unfrozen or 10 to 15 minutes after heating. Without baked cakes, they can be frozen and stored directly, without unfrozen direct 200 baked before eating, but only for a few minutes。