How to make Su-style fresh meat mooncakes

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  1.First make the oil skin.Mix all the ingredients required for the oil dough and knead it into a smooth dough;

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  2. Then Mix all the ingredients required for the pastry dough, knead it into dough and let it rest for 5 minutes;

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  3.Cover both the oil dough and puff pastry dough with plastic wrap and place in the refrigerator for 1 hour.This will make it much easier to wrap.

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  4. Take the woke dough and pastry out of the refrigerator and divide them into 20 doses.

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  5.Take a piece of oil dough and roll it into a round shape, wrap it with a puff pastry , wrap the pastry like a bun, and pinch the edges tightly;

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  6. Roll the dough into the shape of beef tongue;

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  7.Roll up from top to bottom; p>

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  8.Roll it out again into an oval shape;



9.Then roll it up;

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  10. Repeat steps 5-9, roll all 20 pieces of dough in turn, cover with plastic wrap and let stand for 15 minutes;

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  11.Take out the prepared meat filling from the freezer of the refrigerator and set aside;

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  12. Roll the dough into a round shape and wrap the meat filling into the round dough;

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  13. Wrap the raw mooncake into a full spherical shape, and place the closing edge downward;



14. Line a baking pan with oiled paper, and place the mooncake greens into the baking pan one by one, leaving a gap.Take an egg yolk and beat it, use a wool brush to brush the cake with the egg yolk liquid, and brush it again after 5 minutes;

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  15.Sprinkle black sesame seeds evenly on the top of the cake for decoration;

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  16. Preheat the oven, set the upper and lower heat to 170 degrees, bake in the middle layer for about 25 minutes, and bake until the surface of the mooncake is golden brown;

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  17. Take out the baking pan and let it cool;

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  18. Cut open a moon cake and take a look.The crust is extremely crispy and the filling is tender and juicy.Isn’t it very appetizing?

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  19.The Soviet-style fresh meat mooncakes are beautiful in color just by looking at them.Very appetizing.