Su-style fresh meat mooncakes
Overview
Fresh meat mooncakes are characterized by crispy skin, beautiful color, fat but not greasy fillings, and a crispy texture. They are the essence of Soviet-style pastries.
Tags
Ingredients
Steps
-
Prepare materials.
-
Add June fresh soy sauce, eggs, and ginger powder to the pork filling.
-
Use chopsticks to stir the meat filling until it becomes sticky.
-
Mix cake flour and lard and knead into dough.
-
Mix all-purpose flour, sugar, salt, water, and lard together into a dough.
-
Divide watery and oily skin into equal portions.
-
Divide the pastry into equal portions.
-
Place the puff pastry dough on top of the flattened dough.
-
Wrap the pastry dough with water dough and place the wrapped dough with the seam side up on the chopping board.
-
Flatten with your palms and use a rolling pin to roll the dough into an oval shape.
-
Roll it up as shown.
-
Roll them all up one by one, cover with a layer of plastic wrap, and let rise for 10 minutes.
-
Place the risen dough roll as shown and press flat.
-
Use a rolling pin to roll the dough into a long strip.
-
Roll it up again.
-
Place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes.
-
Roll out the crust with the edge facing up.
-
Put the prepared meat filling.
-
Wrap the meat filling and close.
-
Wrap all the mooncakes in turn.
-
Place the wrapped mooncakes, seam side down, on a baking sheet and brush with egg wash.
-
Place in the oven at 180 degrees, middle rack, and bake for about 25 minutes.
-
The surface is golden brown and is ready to be baked.
