Fresh meat mooncakes

Overview

I am addicted to watching the drama, so I go online to find how to do it. I learned from other people's practices and simplified it myself (lazily). This is 15 pieces, one batch.

Tags

• pastries
• baking
• mid-autumn festival
• all-purpose flour
• chopped green onions
• cooking wine
• egg white
• egg yolk
• front tip meat stuffing
• ginger powder
• lard
• light soy sauce
• old soy sauce
• pickled mustard
• sesame sesame oil
• sugar
• warm water
• black sesame
• salt

Ingredients

Steps

1. 1 Preparation work: Take 45g and 60g of lard respectively and soften them at room temperature. Chop the green onion, smash the ginger, and smash the mustard.

   

2. 2 One spoonful of the following dosage is an old-fashioned porcelain spoon, about 10g. Separate the yolks from the egg whites and brush the yolks again before baking. Mix the pork filling: 300g of front shoulder meat filling, 1 spoon of dark soy sauce, 1-2 spoons of light soy sauce, 1 spoon of cooking wine, 2-3 spoons of sesame oil, 2 spoons of chopped mustard, 1 spoon of chopped ginger, 1 spoon of chopped green onion, 1 egg white, and 5g of sugar. If you like more pickled mustard, remember to reduce the light soy sauce. Mix all the ingredients, mix well, stir in one direction, and stir vigorously.

   

3. 3 Total about 330g, divided into 22g*15 portions. Chill it in the refrigerator and the formed meat filling will be easy to pack. But don't freeze it for too long. If it's completely frozen, it won't be cooked properly. It takes about 1 hour from freezing to first package.

   

4. 4 And ghee dough: 120g all-purpose flour + 60g lard, knead evenly and knead into a smooth round ball.

   

5. 5 And oil dough: 150g all-purpose flour + 45g lard + 75g warm water (70-80g) + 30g sugar, mix evenly and knead into a smooth dough.

   

6. 6 The dough is finished. The ghee dough is about 180g (12g*15) and the oil dough is about 300g (20g*15)

   

7. 7 Moisturize and wake up for 30 minutes.

   

8. 8 For a more refined method, first divide the ghee and oil skin into 15 portions (15g/20g). Then wrap the pastry in the oil skin, roll it out and roll it up twice. For a bold approach, start from Figure 9 and choose one of the two.

   

9. 9 For a more bold approach, first wrap a large piece of dough in a large piece of pastry, roll it out and roll it up twice. Then divide into 15 portions. For a refined approach, start from Figure 8 and choose one of the two.

   

10. 10 Whichever method is used, the method and purpose are the same. When wrapping the pastry in oil skin, turn it in a circle to close it. Ensure that the oil skin is tightly sealed and does not leak oil.

    

11. 11 Roll it out and roll it up from one end.

    

12. 12 Flatten.

    

13. 13 Roll it out again.

    

14. 14 Roll up again. Exquisite method, 10-15 steps, repeated 15 times. A bold way to make it, roll it up and divide it into 15 equal portions.

    

15. 15 No matter which method is used, after dividing into small portions, fold the closing edge or incision in half, and then press it flat.

    

16. 16 Press it into a thin piece on all sides and put a meat ball on it. Or turn around and close your mouth. In fact, there is another thumb holding down the meat filling, but I have to take a photo, so I can't show it.

    

17. 17 Place seam side down on baking sheet. The one with a nursery is not sealed tightly to prevent oil leakage, so it is better to use a nursery. Start preheating the oven to 200 degrees. For an oven with accurate temperature control or a new one, consider 180-190 degrees.

    

18. 18 Brush with egg yolk and sprinkle with black sesame seeds.

    

19. 19 Put it in the oven, first at 200 degrees for 20 minutes, then at 180 degrees for 20 minutes.

    

20. 20 Come out of the oven.

    

21. 21 Eat it while it's hot, it will be so crispy that it falls apart.