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.
Cut the pork leg into small pieces and cut a slice of ginger. Meat filling: (Figure 1-8)
Place the pork leg and ginger slices in a meat grinder and stir into a minced meat. Do not twist too much.
The mustard is first soaked in water for 20 minutes to remove the salty taste.
The mustard is chopped and the shallots are chopped.
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.
Add the shallot and mustard and stir well.
Finally add sesame sesame oil and mix well with the chopsticks clockwise.
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.
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)
Add 220 grams of low-gluten flour and mix well with a round scraper until the liquid and powder are evenly mixed.
Move the dough to the chopping board and rub it repeatedly with both hands until the dough is gluten.
With a good dough, pull it up to pull up the thin film.
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 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.
Take a piece of water and oil dough into a round shape and put a pastry in the middle.
Place the dough in the position of the tiger's mouth.
Turn your left side and turn it up to close the mouth.
Finally, tighten the closing. The wrapped dough was covered with plastic wrap for 15 minutes.
Take a dough, close the mouth, first flatten with the palm of your hand, then use a rolling pin to form an oval shape.
Roll the dough up and down.
The volume is good.
The rolled dough was covered with a plastic wrap and allowed to relax for 20 minutes.
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)
Roll the dough up and down (right)
Roll all the dough in turn, cover with plastic wrap, and relax for another 20 minutes.
Take a dough and press it down from the middle of the dough with your thumb.
Clamp the dough pair.
Flatten the dough and use a rolling pin to knead the dough into a thin, round cake in the middle.
Wrap the frozen meat. Gather the dough up.
Finally, be sure to pinch the mouth so that the meat does not burst out when 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.
The oven is preheated at 180 degrees, and the middle layer is fired at 180 degrees and baked for 20 minutes.
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)