Sioux meat mooncake
By VicentaLakin
Mid-Autumn is almost there and likes to make its own mooncakes, which are both cost-effective and healthy and more productive。
Recipe Recommendations
- low-gluten flour 500 grams
- lard 140 grams
- white sugar 5 grams
- salt 5 grams
- milk 135 grams
- pork paste 500 grams
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- ginger powder appropriate amount
- diced green onion appropriate amount
- sesame oil appropriate amount
- mustard appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Sioux meat mooncake
1
Raw materials: (22 finished products) Water oils: 300 g low-weed flour, 40 g pig oil, 5 g white sugar, 5 g salt, 135 g milk souffy: 200 g low-weed flour, 100 g pig oil
2
Combine the oily material and rub it in the face. Room temperature is loose for 20 minutes。
3
Combination of the oil-meal material, rubbing it in the face. Room temperature is loose for 20 minutes。
4
Porky mud is evened with wine, salt, vanilla, ginger powder, raw, pepper powder, chicken, sugar, onions, onions, perfumes, and then put into the gravy, so as to mix it evenly and make the meat strong。
5
Split loosely into 22 pelts, each weighing around 20 grams.
6
It also divides the tarp into 22, each weighing about 14 grams。
7
Squeeze the tarp with your hands and put the tarp on it. It's all wrapped up in a coat of oil。
8
The wrapped noodles were turned down, flatted with their palms, then condensed into an elliptical shape with a crutches. Upon completion, the elliptical end rolls up along the neutral line. Puts the rolls together again in an elliptical form and then rolls up。
9
Make the rolled noodles a small pot, make them into crumbs with a crutches, wrap the meat。
10
Put your little buns in your mouth and put your hands into a ton。
11
And put the well-doed slabs into the grill, and on the surfaces a smooth egg fluid. The oven is preheated, 160 degrees, 25 minutes。