Health benefits
Sesame: nourish blood
Ingredients
Water and oil skin: all-purpose flour ( 200g ) | Lard ( 60g ) |
Sugar ( 6g ) | Hot water ( 90g ) |
Lard ( 75g ) | |
Stuffing Ingredients: Pork stuffing ( 360g ) | Decoration: Egg ( 1 span> ) |
Sesame ( appropriate amount ) |
How to make fresh meat mooncakes
1. Make the water-oil skin first: prepare all the above ingredients.
2.Pour all the ingredients into the basin, and use a chef's machine and dough rack to knead the dough.Just a group.
3. Make the pastry again: Prepare the materials as shown.
4. Knead the lard with your hands and combine it with the flour while kneading until it forms a ball.
5. Form the pastry into a ball and cover with plastic wrap and set aside.Spread out the water-oil dough and let it cool, then knead it into a smooth dough with your hands and set it aside to rise for 15-20 minutes.
6.During the proofing period, divide the filling into 15 equal portions.After the water-oil skin and puff pastry have proofed, Weigh evenly and divide into 15 equal portions.
7.Start making: roll out the pastry with your hands to the tiger's mouth, put down the pastry and press down.Use the tiger's mouth to push up the watery dough to wrap the pastry.
8. After wrapping, the seam should be facing up and flattened.
9. Use a rolling pin to roll it into the shape of ox tongue.
10. Roll up and turn 90 degrees.
11. Flatten the closing edge upwards.
12. Continue to roll it out and roll it up.
13. Repeat steps 7-12 to complete 15.Preheat the oven to 170 degrees.
14.Use your index finger to press in the middle of the dough as shown in the picture.
15. Press the dough on the side inward and roll it out with a rolling pin.
16.Put the meat filling on the skin and wrap it tightly.
17. Close the mouth upward and flatten it slightly.
18.Turn over and place on baking paper.
19. Brush with egg wash and sprinkle with sesame seeds.
20. Place in the oven, middle layer, heat up and down to 170 degrees for 25 minutes.
21.Ding~ After baking, simmer for 5 minutes and it’s out of the oven~
22.After taking it out of the oven, place it on the drying rack and enjoy it without getting hot~
23.Take a bite~Wow~it’s so delicious~
Tips
1.Only step 5 of the whole process needs to wake up for 15-20 minutes, and the rest does not Need to wake up.Do it directly so the dough won't dry out.
2.Pork stuffing can be made according to the "pork stuffing" recipe I wrote.Need to be made one day in advance.
3.Each flour has different water absorption, please increase or decrease accordingly.
4.Each brand of oven has a different temperament.The temperature and time are only for reference and can be adjusted by yourself.
5.If you like thin-skinned dough, you can skip steps 14 and 15 and roll out the dough directly to wrap the meat filling.Remember to press it flat with the edge facing up and roll it out.
6.Put baking paper under each cake to prevent the filling from sticking to the baking pan.If you don’t have small baking paper, you can also put tin foil or brush a layer of oil on the baking pan.
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