Su-style fresh meat mooncakes
Overview
When the moon is full during the Mid-Autumn Festival, my family’s favorite thing to eat is Su-style fresh meat mooncakes. With its layered pastry and delicious taste, no one can resist its temptation.
Tags
Ingredients
Steps
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First mix the oil dough and pastry separately into dough. Wrap the pastry wrap in plastic wrap and store it in the refrigerator, and let the pastry wrap stand at room temperature.
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At this time, make the meat filling and chop the meat and shrimps separately.
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Add appropriate amount of cooking wine, salt, sugar, and light soy sauce, mix well, then slowly add a little water to thicken the meat and set aside.
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Divide the relaxed oil skin and pastry into 18g/piece and 12g/piece respectively.
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Then flatten the dough and put on the pastry.
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Slowly push the dough up to coat with pastry.
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Pinch tightly and roll into a round shape.
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After everything is wrapped, roll out the pastry-wrapped dough into a long tongue shape.
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Then roll it up. When all is done, relax for a while.
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Roll out the relaxed roll again.
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Roll up again. The second roll is shorter than the first roll.
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Fold the dough that has been rolled out twice as shown.
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Roll the dough into a round shape and put the meat filling on it.
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Pinch it tightly and roll it into a round shape, then place it on the baking sheet.
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After everything is wrapped, put it in the preheated oven, middle rack, 200 degrees, 20 to 30 minutes.
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After baking, take it out to cool.
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Fresh meat mooncakes that are so crispy that the crumbs fall everywhere.
