Fresh meat mooncakes

Overview

The moon in the night sky is getting rounder and rounder, and the charm of Mid-Autumn Festival is getting stronger and stronger. During every festive season, we miss our loved ones even more. In the hearts of the Chinese people, the Mid-Autumn Festival is equivalent to the Spring Festival, symbolizing reunion. This year's Mid-Autumn Festival has another great meaning for me. This is my first Mid-Autumn Festival since I posted the recipe, and I learned to make mooncakes for the first time. . . The customs of the Mid-Autumn Festival vary from place to place, but mooncakes are common without exception. It is also a pleasure to get together with family and friends, admire the moon and taste moon cakes. . . Our parents had prepared lard for us a few months ago; there was a lot of flour left when making bread; and the minced meat was just mixed; it seemed that "Fresh Meat Mooncakes" were inevitable. ~(≧▽≦)/~La la la. . . .

Tags

• baking
• mid-autumn festival
• cooked white sesame seeds
• cooking wine
• ginger powder
• honey
• lard
• light soy sauce
• pork
• purified water
• white sesame
• whole egg liquid
• fine sugar
• minced garlic
• plain flour
• salt
• sesame oil

Ingredients

Steps

1. 1 Put all the ingredients for the water and oil dough into the bread bucket and knead it into a smooth dough. You can also knead the dough quickly without using a bread machine;

   

2. 2 Knead the dough, cover it with plastic wrap and let it rest for a few minutes;

   

3. 3 Knead the ingredients in the pastry into a smooth dough, cover it with plastic wrap and let it rest for a few minutes;

   

4. 4 Prepare the meat filling in advance and mix all the ingredients for the fresh meat filling;

   

5. 5 Stir the meat filling vigorously to make it sticky;

   

6. 6 Divide the oil dough and pastry dough into 8 equal parts, roll them into balls, and let them rest for 15 minutes;

   

7. 7 Flatten the water-oil skin balls, roll them into round balls, and wrap them in the pastry balls;

   

8. 8 Tie it up like making glutinous rice balls;

   

9. 9 Use a rolling pin to roll the closed meatballs into an oval shape, and roll them up from bottom to top;

   

10. 10 Rotate the rolled dough 90 degrees;

    

11. 11 Use the rolling pin again to roll it into an oval shape and roll it up from bottom to top;

    

12. 12 Flatten the rolled dough and fill it with pork filling;

    

13. 13 Tie it up like making glutinous rice balls; flatten it slightly with the palm of your hand;

    

14. 14 Place the dough dough into a baking pan, brush with egg wash, and sprinkle with white sesame seeds/black sesame seeds;

    

15. 15 Preheat the oven to 200 degrees, place the baking sheet in the middle of the oven, and bake for 30 minutes.