Fresh meat mooncakes

Overview

Fresh meat mooncake is a type of Suzhou-style mooncake. As the name suggests, the filling is completely composed of a large ball of fresh meat (pork). It has the shape of a mooncake-like mille-feuille and has plump gravy slowly seeping into it. It is a unique treat.

Tags

• baking
• good looks
• cooking wine
• egg
• flour
• lard
• light soy sauce
• low gluten flour
• msg
• meat filling
• minced pork
• oily skin
• onions
• pastry
• ginger
• minced garlic
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 First make the fresh meat filling. Pour 20 grams of light soy sauce, 10 grams of MSG, 1 egg, salt, cooking wine, sesame oil, chopped green onion, minced ginger and other seasonings into a large bowl. Use chopsticks to stir the meat filling continuously until the meat filling becomes sticky (commonly known as stirring vigorously). Set aside the mixed meat filling.

   

2. 2 Prepare dough ingredients

   

3. 3 Mix all the ingredients for the oil dough and knead into a smooth dough.

   

4. 4 Add lard to low-gluten flour

   

5. 5 Mix all the ingredients for the pastry dough and knead into a dough.

   

6. 6 Divide the water-oil dough and puff pastry dough into 6 equal portions, and let them rest for about 15 minutes.

   

7. 7 Take a small piece of water-oil dough, flatten it on the palm of your hand, and place the small piece of pastry dough on the flattened water-oil dough.

   

8. 8 Wrap the puff pastry dough with water puff pastry dough. Place the wrapped dough, seam side up, on the chopping board and flatten it with the palm of your hand.

   

9. 9 Use a rolling pin to roll the dough into an oval shape. Roll out the dough and roll it up from outside to inside.

   

10. 10 Use the rolling pin to roll the rolled dough into an oval shape again. Roll up the dough sheet again.

    

11. 11 Use a rolling pin to roll the rolled dough into a round shape. Place the meat filling in the center of the dough sheet and wrap it up. (When wrapping, be careful not to get meat filling on the closing area, otherwise it will be difficult to stick the closing area tightly, and the filling may squeeze out during baking)

    

12. 12 Place the wrapped dough seam side down on the baking sheet. Brush a layer of water on the surface of the dough. Then sprinkle some white or black sesame seeds on the surface of the dough.

    

13. 13 Put the baking sheet into the preheated oven at 200 degrees, middle rack, and bake for 20-25 minutes, until the surface is golden brown