Su-style fresh meat mooncakes

Overview

The recipe for this Su-style fresh meat mooncake is based on Cao Yue’s recipe. Su-style mooncakes are divided into two kinds of dough methods: large buns and small buns. The clear layers of puff pastry are considered a success. It is said that authentic Suzhou fresh meat mooncakes are baked with an electric baking pan. Unfortunately, I don’t have an electric baking pan. Therefore, instead of the oven, you can also bake it in a pan.

Tags

• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• cooked lard
• cooked white sesame seeds
• five spice powder
• light soy sauce
• maltose
• old soy sauce
• onions
• pork front leg mince
• warm water
• white sugar
• black pepper
• ginger slices
• plain flour
• salt

Ingredients

Steps

1. 1 Add all the seasonings for the filling to the minced pork. (The onion and ginger are minced together when mincing the meat.)

   

2. 2 Stir evenly and refrigerate until ready to use.

   

3. 3 Heat all the cooked lard until melted.

   

4. 4 Among the water and oil skin ingredients, use warm boiled water to rinse out the sugar, salt and maltose. Add the melted cooked lard and flour into the bread machine barrel and knead the dough for 20 minutes

   

5. 5 Stir the pastry ingredients into pastry dough.

   

6. 6 The water-oil dough is kneaded into a very soft dough that can be easily pulled.

   

7. 7 Wrap the pastry dough with water-based dough

   

8. 8 Close the mouth tightly.

   

9. 9 Use a rolling pin to roll it out

   

10. 10 Fold the left, right, top and bottom in thirds, commonly known as the quilt folding method.

    

11. 11 After rolling it out again, continue folding the quilt 3 times, letting it rest for about 5 minutes in between.

    

12. 12 After rolling it out for the last time, roll it up from one end into a long strip

    

13. 13 Roll the long noodles into the same thickness

    

14. 14 Cut into a small dough of about 30 grams. Cover with plastic wrap to prevent the dough from drying out.

    

15. 15 Take a small piece of dough and roll it into a dough that is thick in the middle and thin around the edges

    

16. 16 Wrap in 35g of meat filling

    

17. 17 The tiger's mouth slowly closes upward

    

18. 18 Pinch tightly and face downward.

    

19. 19 Place the wrapped mooncakes into a baking tray lined with greaseproof paper, place in the middle rack of the oven, and heat to 180 degrees for 25 minutes. At about 20 minutes, turn over and bake for about 5 minutes.

    

20. 20 Bite into a well-made fresh meat mooncake, the skin will be thin and the meat will be thick.

    

21. 21 You can also use an electric baking pan to bake it, pay attention to the heat and turn it over in time.