Su style fresh meat mooncakes
By GarnetJast
The Mid-Autumn Festival is coming soon. I wish you all a happy Mid-Autumn Festival, a happy family, and a happy life!
Recipe Recommendations
- ordinary flour 150 grams
- low-gluten flour 100 grams
- pork stuffing appropriate amount
- butter 110 grams
- water 42 grams
- egg yolk half a
- fine sugar 25 grams
- sesame oil 10ML
- white granulated sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- salt appropriate amount
- diced green onion appropriate amount
- black sesame appropriate amount
- salty and sweet
- baking
- ten minutes
- simple
Steps for Su style fresh meat mooncakes
1
Pour the pork filling and all seasonings such as white sugar, sesame oil, soy sauce, cooking wine, ginger and salt into a large bowl.
2
Use chopsticks to stir the meat filling until the meat filling becomes sticky (commonly known as stirring hard). Set aside the mixed meat filling.
3
Chop the pickled shredded bamboo shoots [pickled mustard can be used].
4
Add into the mixed meat filling and set aside.
5
Melt 60 grams of butter in water, add sugar, and stir well with water.
6
Sieve in the flour and stir.
7
Knead into dough and let sit for 20 minutes.
8
Rub 50 grams of butter and low-gluten flour evenly by hand.
9
Knead into dough and let stand for 15 minutes.
10
Divide the water and oil dough into equal sizes
11
Take a small water-oil dough and flatten it.
12
Place the small pastry dough on the flattened water-oil dough.
13
Place the small pastry dough on the flattened water-oil dough.
14
Wrap the pastry dough with water and oily dough.
15
Place the wrapped dough on the chopping board with closed lips and roll the dough into an oval shape with a rolling pin.
16
Roll up the rolled dough sheet from the outside to the inside.
17
Use a rolling pin to roll the rolled dough into an oval dough sheet again.
18
Roll up the dough sheet again.
19
Set up the rolled dough.
20
Squash it with your hands.
21
The flattened dough is rolled into round dough with a rolling pin.
22
Place the fresh meat filling in the center of the dough sheet and wrap it.
23
When wrapping, you should be careful not to get meat filling on the mouth, otherwise the mouth will not be tightly bonded, and the stuffing may squeeze out when roasting.
24
Place the wrapped dough face down on a baking sheet. Brush the dough with egg yolk. Sprinkle with some white sesame seeds or black sesame seeds. Oven, at 200 degrees, middle layer, bake for 20-25 minutes until the surface is golden yellow.