Sioux meat mooncake
By VicentaLakin
i brought home a box of pig oil from my mom's vacation. it's great. it's good to have it back. after a few days of busy work outside, there is finally time to rest at home today and hand itching is made of croissants. i am mad, and i do not like to eat soothing. it's so hot, it just drops a pile of scum. materials: water oils: flour 120g, fine sugar 15g, pig oil 35g, water 55g leather: flour 110g, pig oil 55g cortex: pig meat 500g, fine sugar 40g, honey 30g, dried sesame 5g, perfume 10g, raw 20g, wine 5g, salt 12g, ginger powder 5g, garlic powder 5g, pepper powder 1 spoon, onions 90g
Recipe Recommendations
- flour 230g
- pork stuffing 500G
- fine sugar 55g
- lard 90g
- water 55g
- honey 30g
- cooked sesame 5g
- sesame oil 10g
- soy sauce 20g
- cooking wine 5g
- salt 12g
- ginger powder 5g
- garlic powder 5g
- pepper powder 1 teaspoon
- green onions 90g
- salty and sweet
- roast
- an hour
- simple
Steps for Sioux meat mooncake
1
1. Production of materials: the extraction of five flowers of meat, which in turn are placed in all onions other than onions, so that they are modulated
2
2. Production of aqueous coatings: placing flour, fine sugar and pig oil together in a tub, smoothing with hands and presenting rough corn powder
3
(b) Join hot water quickly to modulate it into a smooth face with a certain degree of muscle, and awake for 20 minutes
4
(a) Production of tarp noodles: the flour and pig oil are placed together to mix them into a tarp
5
(b) The sequestered water coatings and tarcrete flours are divided into 10 agents
6
(a) A water coating agent is crushed into a circle and placed in a soccer agent
7
When it's wrapped, it's elliptical
8
Roll it up
9
Take loose rolls and open up
10
Scroll it again, for 15 minutes
11
Scratching onions into onions, and mixing them in the meat pies that were prepared
12
Stuck loosely from both sides to the middle
13
Put it in a proper amount of material
14
Squeeze like a bun and squeeze it with a tiger's mouth
15
Put your mouth in the oven and put red seals on the surface
16
Put it in the middle and lower of the preheat oven and bake it at 190 degrees for eight minutes
17
We'll bake for eight minutes
18
Turn over again, drop the temperature to 180 degrees and bake for 10 minutes
19
* The way the moon cakes are baked is flat, or they can be baked in a spherical form like buns: wrapped mooncakes are packed down with their hands rounded and stamped on the grill and baked at 170 degrees for 30 minutesSioux meat mooncake Make Tips
1. The lard added when making dough can be softened at room temperature and does not have to be melted into a liquid state;
2. The hardness of the kneaded water and oil dough and oil meringue dough should be equivalent;
3. I made more fillings, and only used about half of the meat filling in the dough; and the filling made according to the recipe is salty and sweet. If you don't like it, you can reduce or eliminate sugar and honey;
2. The hardness of the kneaded water and oil dough and oil meringue dough should be equivalent;
3. I made more fillings, and only used about half of the meat filling in the dough; and the filling made according to the recipe is salty and sweet. If you don't like it, you can reduce or eliminate sugar and honey;