Sioux meat mooncake
By VicentaLakin
Recipe Recommendations
- Water and oil skin: ordinary flour 100 grams
- Water and oil skin: lard 30 grams
- Crispy: Ordinary flour 100 grams
- Crispy: Lard 50 grams
- Filling: pork filling 200 grams
- Water and oil skin: warm water 50 grams
- Filling: cooked white sesame seeds 10 grams
- Filling: Clear water appropriate amount
- Water and oil skin: sugar 5 grams
- Water and oil skin: salt 5 grams
- Filling: Salt appropriate amount
- Filling: Sugar appropriate amount
- Filling: appropriate amount
- cooking wine appropriate amount
- Filling: soy sauce appropriate amount
- Filling: sesame oil appropriate amount
- Filling: white pepper powder appropriate amount
- salty and fresh
- baking
- an hour
- simple
Steps for Sioux meat mooncake
1
Water-oiled materials were mixed and covered with lasagna for 30 minutes。
2
Combination of the oily material and the formation of a lasagna with a 30-minute membrane cover。
3
Pork platinum with salt, sugar, wine, old smoke, platinum oil, perfume, white pepper powder, and a little fresh water, soaked with white sesame。
4
In one direction, stir up。
5
We're going to split it up, and so on。
6
We'll split the tarp into equal noodles。
7
Take a water-coated noodle and flatten it。
8
Fully packaged and closed。
9
He's flattened into a cow tongue。
10
Started from an outward internal roll and covered with a flavour of 15 minutes。
11
Take a noodle open again。
12
And then you roll it up and you cover it up for 15 minutes。
13
Take a noodle in a circle and put the meat on it。
14
Wrap it up and flatten it, evenly into the oven, 180 degrees for 10 minutes, turn it over for 10 minutes, turn it around 190 degrees, and then turn it around six minutes to lighten the surface。Sioux meat mooncake Make Tips
Baking: Bake at 180 degrees for 10 minutes, flip and bake for 10 minutes, change to 190 degrees, flip again and bake for 6 minutes. Yield: 9 pieces.