Fresh meat mooncakes
Overview
I have always wanted to eat fresh meat mooncakes, and finally I can satisfy my craving by myself~
Tags
Ingredients
Steps
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First make fresh meat filling, 30% fat and 70% lean
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Pour the pork filling, white sugar, fried white sesame seeds, sesame oil, extremely fresh soy sauce, cooking wine, minced ginger, minced garlic, minced garlic, salt and other seasonings into a container and mix well. Add or reduce according to actual taste.
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Use chopsticks to stir the meat filling clockwise until the meat filling becomes sticky.
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Water-oil dough: 150 grams of ordinary flour, 60 grams of lard, 25 grams of fine sugar, 42 grams of water. Pastry dough: 100 grams of ordinary flour, 50 grams of lard
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Mix all the ingredients for the water-oil dough and knead into a smooth dough. All ingredients for the puff pastry are also mixed and kneaded into a smooth dough.
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Divide the water-oil dough into 9 equal-sized portions and let rest for about 15 minutes.
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Divide the pastry dough into 9 equal-sized portions and let rest for about 15 minutes.
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Take a small piece of dough and flatten it on the palm of your hand. Place the small puff pastry dough on the flattened water dough.
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Use water dough to wrap the pastry dough like glutinous rice balls.
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Use a rolling pin to roll the dough into an oval shape.
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Roll out the dough sheet from outside to inside. Use the rolling pin to roll the rolled dough into an oval shape again, and then roll the dough up again
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Use a rolling pin to roll the rolled dough into a round shape. Place the meat filling in the center of the dough sheet and wrap it up.
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The closing area should not be stained with meat filling, otherwise it will be difficult to wrap it beautifully.
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Bake in the middle rack of the oven at 200 degrees for 20-25 minutes until the surface is puffed up and golden brown.
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You can also make some surface decorations, put bean paste filling inside, brush the surface with egg wash before putting it in the oven, and sprinkle with black sesame seeds
