Recipe: Tasty and juicy - mustard fresh meat moon cake

Home Cooking Recipe: Tasty and juicy - mustard fresh meat moon cake

Notes:

Fresh meat moon cake is a Han nationality snack in Jiangsu, Zhejiang and Shanghai. The old name of Shanghai still keeps the characteristics of cake mooncakes. The cake skin is golden on both sides, the sides are white, the skin is crispy and fragile, and the succulent meat stuffing is inside. A succulent gravy slowly penetrates into it, which is a must.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the pork leg into small pieces and cut a slice of ginger. Meat filling: (Figure 1-8)

    Cut the pork leg into small pieces and cut a slice of ginger. Meat filling: (Figure 1-8)

  2. Home Cooking Recipe: Place the pork leg and ginger slices in a meat grinder and stir into a minced meat. Do not twist too much.

    Place the pork leg and ginger slices in a meat grinder and stir into a minced meat. Do not twist too much.

  3. Home Cooking Recipe: The mustard is first soaked in water for 20 minutes to remove the salty taste.

    The mustard is first soaked in water for 20 minutes to remove the salty taste.

  4. Home Cooking Recipe: The mustard is chopped and the shallots are chopped.

    The mustard is chopped and the shallots are chopped.

  5. Home Cooking Recipe: Put the ground meat into a large bowl, add salt, corn starch, and soak the chopsticks in a clockwise direction until the meat is glued.

    Put the ground meat into a large bowl, add salt, corn starch, and soak the chopsticks in a clockwise direction until the meat is glued.

  6. Home Cooking Recipe: Add the shallot and mustard and stir well.

    Add the shallot and mustard and stir well.

  7. Home Cooking Recipe: Finally add sesame sesame oil and mix well with the chopsticks clockwise.

    Finally add sesame sesame oil and mix well with the chopsticks clockwise.

  8. Home Cooking Recipe: Prepare the meat stuffing, weigh 35 grams, and use a spoon to form a spherical shape, and put it in the refrigerator for 30 minutes.

    Prepare the meat stuffing, weigh 35 grams, and use a spoon to form a spherical shape, and put it in the refrigerator for 30 minutes.

  9. Home Cooking Recipe: The sugar powder and lard in the water and oil skin are opened with warm water of 60 degrees (normal temperature water can be used in summer), and the egg beater is hand-mixed by hand and allowed to cool to room temperature. How to make meringue: (Figure 9 - Figure 31)

    The sugar powder and lard in the water and oil skin are opened with warm water of 60 degrees (normal temperature water can be used in summer), and the egg beater is hand-mixed by hand and allowed to cool to room temperature. How to make meringue: (Figure 9 - Figure 31)

  10. Home Cooking Recipe: Add 220 grams of low-gluten flour and mix well with a round scraper until the liquid and powder are evenly mixed.

    Add 220 grams of low-gluten flour and mix well with a round scraper until the liquid and powder are evenly mixed.

  11. Home Cooking Recipe: Move the dough to the chopping board and rub it repeatedly with both hands until the dough is gluten.

    Move the dough to the chopping board and rub it repeatedly with both hands until the dough is gluten.

  12. Home Cooking Recipe: With a good dough, pull it up to pull up the thin film.

    With a good dough, pull it up to pull up the thin film.

  13. Home Cooking Recipe: The low-gluten flour and lard of the pastry dough are squeezed by hand in the pot until the oil and the powder are evenly mixed and formed into a dough. The pastry dough and the water-oil dough were covered with plastic wrap and allowed to relax for 1 hour.

    The low-gluten flour and lard of the pastry dough are squeezed by hand in the pot until the oil and the powder are evenly mixed and formed into a dough. The pastry dough and the water-oil dough were covered with plastic wrap and allowed to relax for 1 hour.

  14. Home Cooking Recipe: The pastry dough is divided into 15 grams and a total of 9 pieces, which are rounded into a sphere. The water-oil skin dough is divided into 20 grams and a total of 9 pieces, which are spheroidal.

    The pastry dough is divided into 15 grams and a total of 9 pieces, which are rounded into a sphere. The water-oil skin dough is divided into 20 grams and a total of 9 pieces, which are spheroidal.

  15. Home Cooking Recipe: Take a piece of water and oil dough into a round shape and put a pastry in the middle.

    Take a piece of water and oil dough into a round shape and put a pastry in the middle.

  16. Home Cooking Recipe: Place the dough in the position of the tiger's mouth.

    Place the dough in the position of the tiger's mouth.

  17. Home Cooking Recipe: Turn your left side and turn it up to close the mouth.

    Turn your left side and turn it up to close the mouth.

  18. Home Cooking Recipe: Finally, tighten the closing. The wrapped dough was covered with plastic wrap for 15 minutes.

    Finally, tighten the closing. The wrapped dough was covered with plastic wrap for 15 minutes.

  19. Home Cooking Recipe: Take a dough, close the mouth, first flatten with the palm of your hand, then use a rolling pin to form an oval shape.

    Take a dough, close the mouth, first flatten with the palm of your hand, then use a rolling pin to form an oval shape.

  20. Home Cooking Recipe: Roll the dough up and down.

    Roll the dough up and down.

  21. Home Cooking Recipe: The volume is good.

    The volume is good.

  22. Home Cooking Recipe: The rolled dough was covered with a plastic wrap and allowed to relax for 20 minutes.

    The rolled dough was covered with a plastic wrap and allowed to relax for 20 minutes.

  23. Home Cooking Recipe: Take a portion of the dough, close the mouth, first flatten it with your hands, then use a rolling pin to grow. (right of the picture)

    Take a portion of the dough, close the mouth, first flatten it with your hands, then use a rolling pin to grow. (right of the picture)

  24. Home Cooking Recipe: Roll the dough up and down (right)

    Roll the dough up and down (right)

  25. Home Cooking Recipe: Roll all the dough in turn, cover with plastic wrap, and relax for another 20 minutes.

    Roll all the dough in turn, cover with plastic wrap, and relax for another 20 minutes.

  26. Home Cooking Recipe: Take a dough and press it down from the middle of the dough with your thumb.

    Take a dough and press it down from the middle of the dough with your thumb.

  27. Home Cooking Recipe: Clamp the dough pair.

    Clamp the dough pair.

  28. Home Cooking Recipe: Flatten the dough and use a rolling pin to knead the dough into a thin, round cake in the middle.

    Flatten the dough and use a rolling pin to knead the dough into a thin, round cake in the middle.

  29. Home Cooking Recipe: Wrap the frozen meat. Gather the dough up.

    Wrap the frozen meat. Gather the dough up.

  30. Home Cooking Recipe: Finally, be sure to pinch the mouth so that the meat does not burst out when baking.

    Finally, be sure to pinch the mouth so that the meat does not burst out when baking.

  31. Home Cooking Recipe: Place the dough upside down, place it on the baking sheet, and flatten it by hand. Use a stamp to stick a red pigment and a red stamp on the cake. Allow to stand for 20 minutes before baking.

    Place the dough upside down, place it on the baking sheet, and flatten it by hand. Use a stamp to stick a red pigment and a red stamp on the cake. Allow to stand for 20 minutes before baking.

  32. Home Cooking Recipe: The oven is preheated at 180 degrees, and the middle layer is fired at 180 degrees and baked for 20 minutes.

    The oven is preheated at 180 degrees, and the middle layer is fired at 180 degrees and baked for 20 minutes.

Tips:

1. Do not stir too much when stirring the meat, some grainy chewy. Adding ginger can add flavor to the meat, but not too much. The mustard is salty and can be removed before soaking to remove some of the salty taste. Adding some corn flour can increase the stickiness of the meat and help the meat stuffing. 2. If the meat is to be frozen, it will be better. If it is too loose, it will be easy to reveal when filling. When filling, do not let the edge of the cake stick to the meat or oil, otherwise the mouth will not stick. 3. In the summer, the lard will melt, causing the oil to quickly become sticky and sticky, so it is necessary to put it into the refrigerator in a timely manner to make the pastry harder and easy to operate. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)


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