Cantonese Sausage Mooncake

Overview

When I first saw the sausage mooncakes, my eyes suddenly lit up. There are sausages in the refrigerator, and I originally planned to use them to make cakes, but I didn't expect that first cheese, and then mooncakes, could not be scheduled. Taking advantage of the Mooncake Festival, it would be a good idea to make sausage mooncakes. Cantonese-style sausages and Cantonese-style mooncakes must be just right. The sausage is steamed in advance, and when dicing, try to remove some of the fat part. There is also sugary fat in the ingredients, so it will not be oily enough. After baking, I found that the recipe was really oily. The oil in the filling seemed to have penetrated into the crust. It looked oily enough just after it was baked. It looks good when cut into pieces, each piece of meat looks very meaty. . . .

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• banquet dishes
• alkaline water
• cake flour
• candied orange peel
• cantonese sausage
• cooked flour
• corn oil
• dried cherry tomatoes
• five spice powder
• half plum
• ice meat
• invert syrup
• liquor
• melon seeds
• peanuts
• pumpkin seeds
• sesame
• sugar rose
• walnut
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Crust: 80g low-gluten flour, 55g invert syrup, 23g corn oil, 1g alkaline water. Filling: 27g sugar, 5g corn oil, 25g cooked flour, 60g frozen meat, 10g walnuts, 10g melon seeds, 1 peanut 5 grams, 10 grams of sesame seeds, 15 grams of pumpkin seeds, 25 grams of Cantonese sausage, 15 grams of halved plums, 15 grams of candied orange peel, 10 grams of dried cherry tomatoes, 5 grams of candied roses, 2 grams of white wine, a little allspice, 1 gram of salt, 5 grams of water

   

2. 2 Dice all dried fruits.

   

3. 3 Sausage cooked and diced,

   

4. 4 All nuts are roasted and chopped.

   

5. 5 Pour the dried fruits, nuts, and sausage into a large bowl and mix evenly.

   

6. 6 Add sugar, ice cubes, salt, allspice, sugar rose, mix well.

   

7. 7 Add cooked flour and mix well.

   

8. 8 Add oil, wine, water, and squeeze repeatedly,

   

9. 9 Until it can form a ball.

   

10. 10 Cake crust: 80g low-gluten flour, 55g invert syrup, 23g corn oil, 1g alkaline water

    

11. 11 Mix the crust ingredients to make a dough, wrap in plastic wrap and let rest for half an hour.

    

12. 12 Divide the filling into 10 equal parts.

    

13. 13 Take a piece of pie crust, flatten it and add the fillings.

    

14. 14 Wrap it up and close it up.

    

15. 15 Wrap each piece one by one and roll into a round shape.

    

16. 16 Place into floured molds,

    

17. 17 Compaction.

    

18. 18 Withdraw.

    

19. 19 Place in a baking pan and spray water on the surface.

    

20. 20 Place in oven. For the middle layer, bake at 230 degrees and 170 degrees for about 5 minutes until the surface is set.

    

21. 21 Take it out and brush the surface with egg wash. Place back into the oven and bake for about 15 minutes.

    

22. 22 The surface is golden brown and comes out of the oven.