Su-style fresh meat mooncakes
Overview
I have made fresh meat mooncakes several times at my house, some with pure meat and some with mustard! In fact, in our place, if it is pure meat stuffing, we usually like to add dark soy sauce to color it. The stuffing inside looks red!
Tags
Ingredients
Steps
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Buy ready-made minced pork
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Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, sesame oil, chicken powder and green onion and ginger water and mix well
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First make water-oil dough: put flour, powdered sugar, lard, and warm water into the bread machine bucket, start the dough kneading function, and knead the dough until gluten is released
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Put it into a plastic bag and let it rest for a while
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Divide the watery and oily skin into 10 equal parts and cover them with plastic wrap each time
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Make puff pastry: Add flour to lard and mix well
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Knead into a dough ball
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Divide the pastry into 10 equal portions and cover them with plastic wrap each time
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Take 1 dough ball, flatten it and roll it into a big ball to cover the dough ball
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Slowly tighten the mouth, then cover with plastic wrap and let it rest for a while
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Take 1 piece of dough and roll it into a shape of beef tongue
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Roll up. After rolling, turn the seam upward, cover with plastic wrap, and let rest for 20 minutes
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After it is loosened, take one portion, close it upwards, and roll it into a long shape with a rolling pin
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Roll up, cover with plastic wrap and let rest for 20 minutes
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Take a loose roll and bring the two ends closer to the middle
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Use a rolling pin to flatten and roll it into a large size, then wrap it with the prepared meat filling
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Close your mouth slowly and be sure to pinch it tightly
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Place it on the baking sheet with the seam side down. I also stamped it in red. You can skip this step
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I first use an electric pan to bake on both sides until golden brown
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Then put it into the preheated oven and bake at 180 degrees for about 20 minutes
