Sioux meat mooncake

By VicentaLakin

Sioux meat mooncake
At the turn of the day, the traditional broad mooncakes are no longer fresh, making a couple of su-style meat mooncakes, looking at beauty, eating incense, saying mooncakes, but smelling of fresh meat buns. It's good to have two of them. It's a little hot, but it's good to eat meat. The succulent moon cake is characterized by thin skin like wings and fresh meat. If we want to do both, we have to work on formulas, tweezers and tweaks. The production process is a little long, so let's just keep it short. It's not so hard to go straight to the process, it's just a few steps. It's a succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent succulent succubus, succulent succulent succulent succulent succulent succulent, succulent succulent, sucor, succulent succulent succulent succulpt, sucre。

Recipe Recommendations

  • medium-gluten flour 240 grams
  • lard 60 grams
  • salt 1 gram
  • water 125 grams
  • honey 10 grams
  • diced meat 140 grams
  • ground meat 140 grams
  • soy sauce 10 grams
  • soy sauce 20 grams
  • pepper water 20 grams
  • egg white one
  • chicken powder 3 grams
  • ginger 10 grams
  • green onion 30 grams
  • white pepper 2 grams

Steps for Sioux meat mooncake

  • Make Sioux meat mooncake step 0
    1
    Water and soufflés are ready: barbed flour, pig oil, honey, water; salt is in the mirror; soufflés are also available。
  • Make Sioux meat mooncake step 1
    2
    The material is combined with a razor in the basin with 240 g of condensed flour, 60 g of pig oil, 125 g of water, 10 g of honey, 1 g of salt。
  • Make Sioux meat mooncake step 2
    3
    And they rub their hands in smoother faces, and they put them on the sidewalk, so that they can come out naturally。
  • Make Sioux meat mooncake step 3
    4
    240 grams of condensed flour and 125 grams of pig oil in one basin。
  • Make Sioux meat mooncake step 4
    5
    Scratches are used to mix materials into granular form, then to squeeze them into soy sauces, and to leave them in reserve。
  • Make Sioux meat mooncake step 5
    6
    Fertilizers are weighed; fat meat can be 1:9 or 2:8。
  • Make Sioux meat mooncake step 6
    7
    Half of them hang meat with a cuisine machine and half cut into soybean-sized meat。
  • Make Sioux meat mooncake step 7
    8
    The sauce is ready, but not limited to: 20 grams of pepper water, 1 egg clean, 3 grams of chicken powder, 20 grams of raw powder, 10 grams of soy sauce, 10 grams of ginger emerald, 30 grams of onions, salt appropriate, 2 grams of white pepper pepper。
  • Make Sioux meat mooncake step 8
    9
    The sauce is fully mixed with the meat; the meat can't be too thin to prevent the effects of hot soup。
  • Make Sioux meat mooncake step 9
    10
    The tarp can pull out the thick film。
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    Aqueous flounders are grown, cut into nine equals of equal size with scratch plates, are circled into plates, covered with a protective film, and protected against evaporation; the quantity of the agent can be adjusted as it pleases, the larger the agent, the larger the pie, the smaller it is。
  • Make Sioux meat mooncake step 11
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    Scratch the noodles into thin strips and cut into nine pieces equal in size。
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    13
    Take a tarp, make a little pie, and put a soak in it。
  • Make Sioux meat mooncake step 13
    14
    Wrap it up, seal it tight; finish the others in turn。
  • Make Sioux meat mooncake step 14
    15
    Pumping the wrapped noodles to about 15 centimeters of cow tongue。
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    Volumes from top to bottom; several others are processed in a sequential manner, covered with film, loose for 10 minutes。
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    Put the loose rolls up and flatten。
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    It's about 25 centimeters long。
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    Volumes from top to bottom; several others in sequence, protected from evaporation; 10 minutes of laxity。
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    It is not necessary to overload the skin because it is not as soft and scalding as a sack。
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    Gather the noodles up, squeeze them in the middle, squeez them and bend them to the bottom。
  • Make Sioux meat mooncake step 21
    22
    Press the face of the luminous face up and down, with the code in the baker with the oil paper; wrap it all up, and make the whole chromosomous, and put red marks on it; there is no stamp with an eight-angle mark or a red-coloured pattern of chopsticks。
  • Make Sioux meat mooncake step 22
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    In the middle of a pre-heated oven, the temperature can be changed to 180/165 and 10 minutes; in order to make the skin white as snow, the time and temperature of the baking needs to be adjusted to the actual condition of the oven and the size of the cranberry。
  • Make Sioux meat mooncake step 23
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    Don't move until you're out of the oven, you're cold, you're softly transferred to the hanger; you can break a soothing bomb, so you take it easy; and you use the scent to snort。
  • Make Sioux meat mooncake step 24
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    Sioux croissants, so soft as snow, so sweet

    • Sioux meat mooncake Make Tips

    1. The whole operation is covered with a protective film or a box to prevent the evaporation of the water from affecting the luminium The skin effects; 2. It is not appropriate to have more water for the pate, while the soup when baked affects the taste by crushing the bottom of the soothing skin; 3. The hotness of fresh meat cakes makes them more delicious. Re-entry into the oven for a few minutes restores the taste of the oven; because the preservative is not added, it must be consumed within three days at room temperature; if the freezer is kept, it needs to be sealed to protect against the tide and re-calcitrant to eat。

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