Fresh meat cake

Overview

I made snowskin mooncakes and purple sweet potato mooncakes before the Mid-Autumn Festival, but I have finished all the ones I made, and the refrigerator is still piled with those sent by the company and friends that no one eats. There was also some leftover purple sweet potato and egg yolk filling from making moon cakes. I had eaten lunch the day before yesterday and was going to use it in making egg yolk puff pastry. I thought I was going to make puff pastry anyway, so I might as well knead more dough at a time and make some fresh meat puff pastry that my children love to eat. In fact, it turns out that my favorite is egg yolk cakes, while the three men in my family love fresh meat cakes the most. It is exaggerated that I eat four at a time. Imagine how delicious it is.

Tags

• pastries
• pasta
• home cooking
• children
• afternoon tea
• cake
• banquet
• egg
• flour
• lard
• pork
• thirteen incense
• ginger
• green onions
• soy sauce

Ingredients

Steps

1. 1 Prepare the required materials. The fresh lard has not yet solidified

   

2. 2 Cut the front legs into small pieces and set aside, slice the ginger

   

3. 3 Use a meat grinder to grind the pork and ginger into meat

   

4. 4 Chop green onions and ginger into fine pieces

   

5. 5 Add eggs, thirteen spices, salt, soy sauce, green onions and minced ginger to the minced meat

   

6. 6 Continue to stir until the meat puree becomes chewy, cover it and put it in the refrigerator to taste

   

7. 7 Mix 100G flour + 50G oil

   

8. 8 After the dough is formed into a ball, place it in the refrigerator to rest for 20 minutes

   

9. 9 Then mix 150G flour + 40G lard + water to form a water-oil dough, and rest it in the refrigerator for 20 minutes

   

10. 10 Take out the relaxed water-oil skin and puff pastry, divide each into 20 small portions, the puff-pastry dough will be smaller than the water-oil skin

    

11. 11 Take a dough ball and roll it out, put a piece of pastry on top

    

12. 12 Wrap it, flatten it, and roll it out with a rolling pin

    

13. 13 Then roll it up

    

14. 14 After completing this step, wrap it in plastic wrap and place it in the refrigerator to rest for 20 minutes

    

15. 15 Take it out after 20 minutes, take one and roll it out

    

16. 16 Keep rolling up

    

17. 17 Once done, place in the refrigerator to rest for 20 minutes

    

18. 18 After taking it out, take a dough ball and fold the two ends in half

    

19. 19 Then roll it into a thick pie crust with thin sides in the middle, and put the meat filling on top

    

20. 20 Wrap the meat stuffing like a bun, then flatten it with your palms

    

21. 21 When done, place them on the baking sheet

    

22. 22 Put it into the middle rack of the oven at 200 degrees, bake the front and back sides for 10 minutes each

    

23. 23 The fresh meatloaf with rich layers is so delicious when eaten hot.