Plum and Vegetable Pastry Mooncakes

Plum and Vegetable Pastry Mooncakes

Overview

Every Mid-Autumn Festival, the mooncakes made tend to be sweet. I felt that my sugar intake had increased too much in a short period of time, so I wanted to make some salty mooncakes to relatively reduce my sugar intake. This plum and vegetable mooncake is one of my savory mooncakes this year. Use minced meat to stir-fry the plum blossoms until fragrant, let them cool and then add dried nuts. When you eat them, the aroma of the plum blossoms also reveals the aroma of the nuts. And the nuts taste crunchy and have a good texture. This mooncake is a favorite among our whole family. If you like savory mooncakes, you may want to try it.

Tags

Ingredients

Steps

  1. Make the pastry first. Pastry recipe: 60 grams of lard, 120 grams of flour,

    Plum and Vegetable Pastry Mooncakes step 1

  2. Make watery skin. Water-oil skin recipe: 210 grams of flour, 60 grams of lard, 90 grams of boiling water, and 10 grams of inverted syrup. First dissolve the lard with boiling water, then add water and invert syrup, mix thoroughly, add flour and make a water-based dough

    Plum and Vegetable Pastry Mooncakes step 2

  3. Both kinds of dough are covered with damp drawer cloth and left to rest for more than 1 hour. Divide the pastry into 10g portions and the watery dough into 20g portions

    Plum and Vegetable Pastry Mooncakes step 3

  4. Then wrap the pastry in water-oil skin, wrap it tightly, roll it out and roll it up. After everything is rolled out, let it rest for a while, then roll it out, a total of 3 times

    Plum and Vegetable Pastry Mooncakes step 4

  5. Cover the rolled puff pastry with a drawer cloth and let it rest for a while.

    Plum and Vegetable Pastry Mooncakes step 5

  6. Soak the prunes one day in advance until soft. Or add water and steam until soft.

    Plum and Vegetable Pastry Mooncakes step 6

  7. Squeeze out the water from the prunes and chop into small pieces, mince the ginger

    Plum and Vegetable Pastry Mooncakes step 7

  8. Minced snowflake pork

    Plum and Vegetable Pastry Mooncakes step 8

  9. Put an appropriate amount of oil in the pot and sauté the minced ginger until fragrant, then add the meat filling, add rice wine and stir-fry until it changes color

    Plum and Vegetable Pastry Mooncakes step 9

  10. Add soy sauce and stir-fry until fragrant

    Plum and Vegetable Pastry Mooncakes step 10

  11. Add the prunes and stir-fry until fragrant, add rock sugar powder and salt

    Plum and Vegetable Pastry Mooncakes step 11

  12. Keep stirring until there is no more soup in the pot

    Plum and Vegetable Pastry Mooncakes step 12

  13. Let the fried prunes cool completely, then add chopped dried fruits and cooked glutinous rice flour. I used 100 grams of chopped dried fruits when making five-nut mooncakes, and added 50 grams of fried pumpkin seeds.

    Plum and Vegetable Pastry Mooncakes step 13

  14. Mix the fillings evenly and divide into 40g portions

    Plum and Vegetable Pastry Mooncakes step 14

  15. Fold the dough in half and roll it into a round shape, then wrap it with the filling

    Plum and Vegetable Pastry Mooncakes step 15

  16. Wrap everything and put it on the baking sheet. Spray water forward to prevent cracking. Made a total of 18

    Plum and Vegetable Pastry Mooncakes step 16

  17. Heat the oven at 170 degrees and lower heat at 160 degrees. After preheating, bake in the oven for 25 minutes.

    Plum and Vegetable Pastry Mooncakes step 17

  18. Baked prune and vegetable puff pastry mooncakes, the pastry is layered and super crispy, the fillings are salty and delicious, the crust is really crispy and the fillings are fragrant

    Plum and Vegetable Pastry Mooncakes step 18