Fresh meat mooncakes

Overview

The whole family loves to eat fresh meat mooncakes. They are made with vegetable oil instead of lard, which is very good. The shortening effect is not bad.

Tags

• pastries
• home cooking
• mid-autumn festival
• autumn recipes
• cooking wine
• egg
• flour
• minced meat
• onions
• oyster sauce
• white sugar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Add green onions, oyster sauce, cooking wine, starch, sugar, and salt to the minced meat in one direction, and stir vigorously.

   

2. 2 Make puff pastry: 90 grams of flour and 90 grams of vegetable oil. Mix the flour and vegetable oil and knead into a dough.

   

3. 3 Make water-oil dough: Pour 150 grams of flour, 60 grams of vegetable oil, and 90 ml of water into a container, knead into a dough and rest for 15 minutes.

   

4. 4 Divide the two kinds of dough into 12 parts respectively. The top one is puff pastry dough, about 15 grams each, and the bottom one is water-oil dough, each one is about 25 grams

   

5. 5 Place the pastry dough on the flattened water dough and wrap the pastry dough.

   

6. 6 Place the wrapped dough, seam side down, on the chopping board and rest for 15 minutes.

   

7. 7 Use a rolling pin to roll it into an oval shape, then roll it up from top to bottom.

   

8. 8 Roll the rolled dough into an oval shape again, then roll it up from top to bottom

   

9. 9 Relax for 15 minutes.

   

10. 10 Take 1 piece of dough, roll it into a round shape, put the fresh meat filling (about 20 grams) in the center of the dough and wrap it up.

    

11. 11 Place the wrapped dough with the seam side down and rest for 5 minutes.

    

12. 12 Flatten lightly, place on baking sheet one by one, and brush with egg wash

    

13. 13 Put the baking sheet into the preheated oven, set the middle shelf to 200 degrees, and bake for about 25 minutes until the surface is golden brown

    

14. 14 Finished product pictures