Ingredients
Oily skin: ( ) | Flour (mix high and low gluten in half) ( 160g ) |
Softened lard ( 40g ) | Normal temperature milk (or normal temperature water ) ( 70g ) |
Salt ( 2 Gram ) | Pastry: ( ) |
Low-gluten flour ( 140g ) | Softened lard ( 65g ) |
Others: ( ) | Minced meat ( 300g ) |
Green onion (for stuffing) ( 30g ) | Salt (for fillings) ( Adequate amount ) |
Dark soy sauce (for fillings) ( Appropriate amount ) | Light soy sauce (for fillings) ( appropriate amount ) |
Chicken essence (for stuffing) ( appropriate amount ) | Sugar (for fillings) ( Adequate amount ) |
Diced mustard (for stuffing) ( appropriate amount ) | Green onion and ginger water (for stuffing) ( About 100 grams ) |
Five-spice powder (for fillings) ( Adequate amount ) | Edible oil (for stuffing) ( 10g ) |
How to make puff pastry meat mooncakes
1.Add seasonings to the minced pork (just adjust to your own taste) and stir vigorously.Remember to add water in small amounts and stir frequently, then refrigerate for later use
2. Add all the flour, lard, milk and salt used for making oil dough to the mixer, knead for about 10 minutes to form a dough, then take it out and cover it with plastic wrap Cover and let rise at room temperature for later use
3.Use the same method (I forgot to take the photo ), put the flour and lard used for making puff pastry into the mixer, knead the dough for about ten minutes, take it out and cover it with plastic wrap for later use.You can also put it in the refrigerator to refrigerate, so that it will be a little firmer and easier to operate later
4. Divide the oil dough and puff pastry dough into small pieces of even size.Remember to make sure the oil dough is Keep the dough moist and must not be air-dried.You can quickly separate it and cover it with plastic wrap before processing the pastry
5. After rolling into a round shape with oil dough, wrap the pastry dough, then roll it into a long strip, roll it up, roll it into a long strip again, roll it up again, and then cover it with plastic wrap immediately (to prevent it from drying out) ) until all the ingredients are processed in the same way
6.Use the above to handle it Roll the dough into a round shape and wrap the meat filling prepared in the previous stage.The technique can only be experienced by yourself.As long as the dough is still malleable (the plastic wrap emphasized before is to ensure this purpose), then I believe everyone can wrap it successfully.Go in
Put the seam side down on the baking sheet, spread some egg yolk liquid, and sprinkle some sesame seeds to prepare for the oven
Preheat the oven to 190 degrees for 5 minutes, then bake on the middle layer at 190 degrees.It’s almost done in about 25 minutes
7. Finally, take it out and put it on a plate, and then shape it.
8. Take a bite while it is hot, the skin is crispy and the meat is not woody, and the mouth is full of fragrance, Mid-Autumn Festival Go to your mother-in-law’s house during the festival and show off your skills!
Tips
1.The minced meat needs to be stirred with a small amount of water several times to ensure that the finished meat is not dry or woody
2.After the oil dough is made, it must be covered with plastic wrap to prevent it from drying
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