Fresh meat mooncakes

Overview

Fresh meat mooncakes are a traditional snack in Jiangsu, Zhejiang and Shanghai. They are also a type of Su-style mooncakes and are a seasonal food during the Mid-Autumn Festival. Suzhou-style mooncakes are a traditional food during the Mid-Autumn Festival of the Chinese Han people. They are Suzhou-style pastries that originated in Suzhou and are loved by people in Jiangsu and Zhejiang. As the name suggests, the filling of fresh meat mooncakes is composed entirely of a large ball of fresh meat (pork). The skin is crispy and slightly tough. The filling is fat but not greasy, and the plump meat juice slowly penetrates into it. It is a unique treat. Ingredients: Water and oil dough: 140g all-purpose flour, 60g lard, 10g fine sugar, 65g water. Pastry: 120g all-purpose flour, 60g lard. Meat filling: 250g pork filling, 4g corn starch, 1/8 tsp salt, 15g soy sauce, 1/2 tsp chicken essence, 8g sesame oil

Tags

• baking
• all-purpose flour
• chicken essence
• corn starch
• lard
• onions
• pork stuffing
• fine sugar
• ginger
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Prepare the filling first: Prepare the pork filling, add corn starch, salt and soy sauce, stir until it becomes gelatinous

   

2. 2 Then add onion, ginger, chicken essence and sesame oil

   

3. 3 Continue to beat evenly

   

4. 4 Divide the mixed meat filling into 12 parts, each weighing about 24g/piece, and put it in the refrigerator for half an hour

   

5. 5 Next, start preparing the pastry: Pour all the ingredients for the water and oil crust into a small basin

   

6. 6 Mix and knead until the surface is smooth

   

7. 7 Divide into 12 portions, cover with damp cloth and set aside

   

8. 8 Put all the ingredients needed for pastry into a small basin

   

9. 9 Mix and knead well

   

10. 10 Divide into 12 portions and set aside

    

11. 11 Take a piece of water-oil dough, roll it into a round shape and put in a piece of puff pastry dough

    

12. 12 Wrap it well and place it with the seam facing down

    

13. 13 Then wrap all the pastry dough into the water-oil dough and set aside

    

14. 14 Take a piece of wrapped dough and roll it into an oval

    

15. 15 Roll up from one end and set aside

    

16. 16 Roll the other dough in the same manner as above and set aside

    

17. 17 Take a rolled dough, place it with the seam facing up, and roll it out into a long strip

    

18. 18 Then roll it up and set aside

    

19. 19 Roll out other dough in the same way and set aside

    

20. 20 Take a piece of dough that has been rolled twice, flatten it and roll it into a round shape, turn it over and add a portion of the meat filling

    

21. 21 After wrapping, place it with the seam facing down

    

22. 22 Wrap all the dough in the meat filling in turn

    

23. 23 Then stamp the edible red coloring on the surface of the dough

    

24. 24 Arrange them one by one on the baking sheet

    

25. 25 Place the baking sheet into the third level of the preheated oven and bake at 180 degrees for about 40 minutes. Let cool slightly before serving