Moon cakes are generally eaten around the Mid -Autumn Festival. Most of the traditional moon cakes are egg yolk moon cakes, five kernel moon cakes.Later, there were many kinds of moon cakes, one of which was called mustard fresh meat moon cakes. This kind of moon cake method was similar to that of Soviet -style moon cakes. They were divided into crispy and water -oil skin, which were crispy layers.
Making for making fresh meat moon cakes
First of all, we make a mustard fresh meat moon cake. The good filling must be. In the mustard, my country is more famous in the Fuling mustn. Of course, the meat must be fresh. Do not buy zombie meat for decades. If you want to be crispy, you need to make crispy and water -oil skin separately. When you mix, you should pay attention to rolling long strips, rolling, relaxation, then rolling, and repeating.Finally, it is baked. Each oven will be different. This time is only a rough range.
Authentic mustard fresh meat moon cake method
If you want to make authentic mustard fresh meat moon cakes, you must first play oil skin and pastry. If you are proficient, you can make the back.
Prepare 220 grams of flour, 160 grams of pork stuffing, an appropriate amount of vegetable oil, an appropriate amount of squeeze, 1 onion, ginger, 1 egg, 3 grams of raw, 3 grams of salt, 1 spoon of oyster sauce, 10 grams of sugar, 1 spoon of cooking wine, cooking wine, 1 spoon of cooking wine, cooking wine, 1 spoon of cooking wine.1 spoon of sesame oil, the right amount of spiced powder, the right amount of pepper, the right amount of chicken essence.
Method step 1. Water and oil skin raw material flour, vegetable oil, salt, sugar, water mix well, knead well, cover the lid to wake up for 20 minutes;
2. Pour the flour while pouring the oil on the side, knead it in the ball, cover the lid to wake up for 20 minutes;
3. Mix pork filling, mustard grain, green onion ginger, egg liquid, raw soy sauce, cooking wine, oil consumption, sesame oil, spiced powder, pepper, chicken essence and stirring;
4. Take a part of the water and oil skin, wrap a piece of crisp, seal it down and flatten, roll the growth strips and roll up;
5. Place it vertically, then roll up the growth bar again, and then repeat again;
6. Fold the ends of the long roll to the middle, flatten, roll it into a skin, wrap the meat, and block the mouth;
7. Put the baking sheet down and flatten it. The oven preheat 180 degrees and 10 minutes. Then take out a layer of egg liquid, sprinkle a little sesame, and bake for 10 minutes at 180 degrees.
When the small stuffed meat stuffed is too sticky, you can add a little water to stir.
Method of squeeze fresh meat moon cakes
Relatively speaking, the method of fresh meat mooncakes that are more commonly used in home. If you feel trouble, you can partial oil skin, and the pastry can be directly stuffed.
The ingredients are prepared for mustard, sesame, ginger, 2 spoons of wine, 120g of water, 150g of low -gluten powder, 1 spoon of soy sauce, 5g of salt, 5g of sugar, 50g lard, 100g lard, 2 onion, 1 egg yolk.
Method step 1. Cut the mustard, cut the onion in small sections, and pour the seasonings and stir in the refrigerator and refrigerate for use;
2. Mix water, flour and lards into water and oil skin, combine lard and flour into a crispy crisp, and separate in small doses;
3. Wrap the water and oil skin and wrap it in the crispy crisp. After rolling, roll it up and relax for 20 minutes, roll it again, and repeat it again;
4. Then put the well -made mustard fresh meat filling into the dough, wrap it, brush the egg yolk fluid on the surface, and dip the sesame seeds;
5. Put it in an oven at 180 degrees and bake it for half an hour.

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