Fresh meat mooncakes
Overview
Fresh meat mooncakes---a special food for August 15th. Summer has just arrived and the Mid-Autumn Festival is still early. If you want to eat it, make it yourself. Salad oil can be used instead of lard, and it can also be crispy and crispy. The crispy outer skin and the savory meat filling have a great taste.
Tags
Ingredients
Steps
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The oil dough ingredients are mixed into a dough, and the pastry ingredients are mixed into a dough. Cover with damp cloth or plastic wrap and leave for 45 minutes. When mixing the oily skin ingredients, do not knead it too much to avoid tendons.
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Divide the dough and pastry into small doughs of even size and roll them into balls.
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Take a piece of dough and flatten it, then place the dough in the middle.
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Wrap the pastry in the oil skin, seal it downwards, and do everything well.
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Take a piece of wrapped dough, roll it out into a ox tongue shape, press the bottom edge thinly, turn it over and roll it up from top to bottom.
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Do everything in turn. The closure is still facing down.
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Take a dough roll, continue to roll it long and thin along the length direction, and press the bottom edge thinly. Turn over and roll up from top to bottom.
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Make all the dough rolls in sequence, take one dough roll, fold it in half with the seam upward, and form a ball.
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Pre-mixed pork filling.
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Take a piece of dough (with the seam facing upward), roll it into a round cake, put an appropriate amount of meat filling, place it at the tiger's mouth, slowly push the dough up, wrap it up and pinch the seam tightly.
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Wrap all the cake shells in turn, place them on the baking sheet with the seams facing down and flatten them slightly. Brush with a layer of egg wash and sprinkle with appropriate amount of white sesame seeds.
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Place in the middle rack of a preheated 200-degree oven and bake for about 25 minutes. The cake is ready when the embryo bulges and the aroma of meat wafts out.
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Finished product picture.
