Last time I said that I would write a Su-style fresh moon cake recipe in the near future, but I have been very busy recently, and there is no way to go out. Many friends have been asking when to come out. Today, because the photos are also taken, it is a big one. I’m out early, this time the mooncake was the last time I was a kitchen friend, I taught a few friends in Shanghai.
First of all, we will first mix the meat. The fresh moon cake is a bit of color, so the proportion of soy sauce will be slightly more. If the meat moon cake is white, it will be bad, so the soy sauce is a must.
Add some ginger to the water and squeeze out the ginger water for use. This is a good thing to pick up.
Pour the water into the meat, be sure to batch, ah, if you add it, the fiber of the meat can not fully absorb water.
Continue to stir until the meat is completely absorbed. This step has been repeatedly mentioned in all of my meat recipes. This step is very particular about the firmness of the meat. Please don't ignore the key to this step.
Continue to stir until the glue is released.
At this time, you need to beat the meat stuffing. At this time, the meat stuffing should be full of moisture, so you need to beat about 20 times to increase the lower gluten.
Know that the meat stuffing is a pinch on the hand and it is not easy to drop the meat mass, put it in the refrigerator or freeze it.
Now we can make the skin embryo of fresh meat moon cake. Everyone should know that fresh meat moon cake is made up of two parts, water oil skin and dry oil cake. Let's make dry oil cake first.
Add lard to the center of the flour.
Rub the lard with the palm of your hand. Use the temperature of your hand to talk about lard and flour to blend.
It's good to synthesize a smooth, dry pastry.
At this time, I am going to open the water surface. The reason is that the dry oil is cleaned and there will be a lot of lard and flour remaining on the table. At this time, the remaining lard and flour will go to the water and oil. Not a waste of it.
Use a scraper to open a pit, open a large point, and wait for water to be added.
Tell the lard to make a smaller piece, so that the water will go down and the water will not cool down. I want to say here why the moon cake is warmer than water because the higher water temperature will destroy the gluten network of the flour. Without the gluten network, it is impossible to think of this gluten. Many people will add salt to the oil skin. I have been unable to understand it. The middle point is that the salt is the bone. Adding salt will make the flour more glutinous. If you use cold water, then I will do it.
Pour the water into it and open the lard as soon as possible. This is the benefit of cutting the small pieces in front and making it faster.
The same is to use the palm to wipe it, the action is faster, to be even, the amplitude can be larger.
Synthesize a softer dough. As for the film, you have a personal opinion. I don't need a film. Cover the fuse and wait 15 minutes.
15 minutes passed...········
Sprinkle dry powder on the countertop and dry the pastry with a good water-oiled bread. Everyone remembers that the hardness and hardness of the two should be the same. If the dry oil is hard, it will break when it is smashed. We call it broken, the water and oil surface is hard, it will lead to mixed crisp, the layers are gone, so everyone Don't underestimate the Soviet-style meringue snacks, and learn a lot.
After wrapping, press the palm of your hand and gently roll the rolling stick.
After reaching a certain length, we will fold it three times, how to fold it as shown.
Then continue to open, the method of opening the crispy crisp is relatively simple and fast. However, there is a bit of a requirement for the operating table, at least a bit larger, and a bit of a requirement in terms of length and width, because it is to be smashed into large pieces.
With the length, we are coming to the width.
Everyone should pay attention to seeing my rolling pin? Always roll the dough with a rolling pin and sprinkle the dry powder below, otherwise it will stick to the table, causing the crisp.
Thin and thick, we can roll up, as shown.
Try to roll tighter.
See where my thumb is? At this time, the thumb is playing a useful role in tightening, above the volume, the thumb is helping to push the leather up. This way the skin will be tight and not loose.
But everyone can't just care about the middle, but also need to care about it. When you roll, everyone has to stuff the outermost excess dough into it. Otherwise, it will be difficult to see.
After being rolled into a sliver, many friends are prone to make mistakes in rolling the dough repeatedly. Don't, inside, but the level that you can't easily roll out, you roll, all finished, and crisp. Everyone can use my method, use your hands to gently annoyed and pinch a few times, tap it lightly, and get the same with vigorous words.
At this time, a friend asked me how much the regular meat moon cake should be. I teach you a standard of measurement. Put three fingers on it as a measure. As long as your dough is the same size, there will be no size. Case.
After the good agent, it must be wrapped with a safety film. The weather is peeling and the air is very dry.
Take a dose, just press the skin with your hands, don't worry, it's fast, and it's not too easy to lick too much.
Take the processed meat out and wrap it in the skin embryo.
One hand stuffed the meat, and the other hand's tiger's mouth was like a close, while one side turned. Until the mouth is good.
Press down by hand and bake in the oven.
Fire up and down 190 degrees, 20 minutes or so, 10 minutes to take the moon cake out and turn over, it is necessary to turn over, not turn it is the egg yolk crisp. Fresh meat moon cake fresh meat moon cake, cake is a flat thing, any upper uplifting brush egg liquid can not be called fresh meat moon cake, can be called fresh meat cake.
Baked fresh meat moon cake, used in the hands of beautiful women, although this is who I am, I have forgotten ...·····
Fresh meat moon cakes are very simple, but they want to do well, and they need to pay attention to them in all aspects. Friends who don't like big bags can continue to use small packets of crispy, this problem is not big. There are a lot of recipes on the Internet. I don't dare to say good or bad. At least I am more traditional. My friends who have read my recipes know that I am a very traditional Yangjian pastry chef. I never go to school. Some strange things, I just want to carry forward what the ancestors and predecessors taught us. I also don't want to introduce new ones, just want to introduce some of our more traditional snacks and dishes to everyone. I recently prepared to learn the rotten egg yolk fresh meat moon cake. It is a snack that draws on the characteristics of Suzhou cherry meat, the succulent roast pork, and the red meat of Fujian. Because almost no one does, I don’t think everyone has either I have seen it, I learned it and will continue to produce recipes. My WeChat is dacaifei1234. Friends and masters who want to communicate can add exchanges, and I hope that everyone will introduce the practice of good snacks in my hometown, and everyone will make progress together. Thank you.