Pork floss crisp

Overview

After the Mid-Autumn Festival every year, there will be a lot of mooncakes left at home. I always try to taste these snacks that are high in fat, oil and sugar, and I don’t recommend that my family eat more of them. However, they are not suitable for long-term storage, so I’ll eat them in a different way as soon as possible. After smashing the mooncakes with a food processor, you can add sweet or salty ingredients according to your preference to make a variety of delicious fillings, which is convenient and hassle-free. This time, the meat floss puff pastry is filled with cloud leg moon cakes and meat floss. It is very delicious, and the texture does not have the greasy taste of moon cakes. The meat floss puff pastry is made layer by layer, and it is so crispy and fragrant...

Tags

• baking
• cake flour
• cloud leg mooncake
• cold water
• custard powder
• pork floss
• sunflower oil
• tahini
• boiling water
• fine sugar
• plain flour

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Get ready to make stuffed mooncakes and meat floss.

   

3. 3 Make oil crust: Mix and sift 180 grams of flour and 5 grams of custard powder, add 25 grams of fine sugar and 50 grams of sunflower seed oil, stir briefly, then add 70 grams of freshly boiled water and stir into a fluffy consistency.

   

4. 4 Knead into a smooth and fine dough, cover with plastic wrap and let rest for 30 minutes. (Remember not to over-knead the dough)

   

5. 5 Make the pastry: Mix 120 grams of low flour and 55 grams of sunflower seed oil and knead evenly. The softness of the dough after kneading is almost the same as that of oil dough.

   

6. 6 Make the stuffing: Break the cloud leg mooncake into small pieces, mix with the meat floss, and use a food processor to mince it.

   

7. 7 Add a little sesame paste and a little cold water and mix well. (Just a little bit of cold water is enough to form a ball)

   

8. 8 Divide the filling into 28g pieces and shape into balls and set aside. (You can also divide it according to the proportion you like. I just divided it into 9 pieces and made another one with purple sweet potato filling)

   

9. 9 Divide the dough and pastry into 10 equal parts. (My oil crust is 18 grams, and my puff pastry is 10 grams)

   

10. 10 Wrap one part of the pastry in one part of the pastry to make a pastry, with the seam facing down, place them neatly in order, cover with plastic wrap and let rest for 10 minutes.

    

11. 11 Take a piece of pastry and roll it into a shape of beef tongue.

    

12. 12 Roll up from top to bottom.

    

13. 13 Roll everything up in sequence, cover with plastic wrap, and let rest for 15 minutes. Then roll it out, roll it up again, cover it with plastic wrap and let it rest for 15 minutes.

    

14. 14 Take a piece of rolled pastry and press down the middle with your thumbs to bring the two ends together. (Look at Tuha carefully)

    

15. 15 Press into the style in the picture.

    

16. 16 Roll out into a round crust that is slightly thicker in the middle and slightly thinner at the edges.

    

17. 17 Wrap in filling.

    

18. 18 Then turn the dough and wrap it up slowly. (Can’t rub it)

    

19. 19 Wrap into a round ball shape. (Be sure to tighten your mouth tightly)

    

20. 20 Place the seam side down into the baking pan, wrap the rest of the dough, and brush the surface with a thin layer of egg wash. Preheat the oven in advance: 170 degrees, heat up and down on the middle level for 15 minutes, turn off the lower level, and turn on the heat for another 5 minutes.