Salted egg yolk fresh meat mooncake

Overview

The mooncakes made at home for the Mid-Autumn Festival this year are made with salted egg yolk and fresh meat! My family all likes to eat it!

Tags

• snacks
• mid-autumn festival
• a little salt
• cake flour
• chicken powder
• green onion and ginger water
• lard
• medium powder
• oil
• old soy sauce
• oyster sauce
• pork mince
• salted egg yolk
• sugar
• tangbao
• chopped green onion
• water
• white pepper

Ingredients

Steps

1. 1 Prepare the cooking oil in advance (add star anise, cinnamon, bay leaves, grass fruits, white pepper, etc. to the salad oil and boil it) and onion and ginger water

   

2. 2 Add cooking oil, dark soy sauce, oyster sauce, white pepper, sugar, salt and chicken powder to the minced pork and mix well

   

3. 3 Add appropriate amount of onion and ginger water, add in portions and mix well

   

4. 4 Then add an appropriate amount of thick soup water and mix well

   

5. 5 Add appropriate amount of chopped green onion, mix well and set aside

   

6. 6 Put the salted egg yolks into a baking pan and bake in the oven at 170 degrees for about 5 minutes. It’s best to spray some white wine when baking

   

7. 7 Take an appropriate amount of pork stuffing and wrap it with a salted egg yolk

   

8. 8 Roll into balls and set aside

   

9. 9 Make water-oil dough: Put the main ingredients of medium flour, sugar, lard and water into the bread machine bucket, start the dough function and knead the dough until gluten is released

   

10. 10 Make puff pastry: add 120 grams of low flour and 60 grams of lard and mix well

    

11. 11 Put the 2 pieces of dough into plastic bags and put them in the refrigerator to rest for half an hour

    

12. 12 Take out the relaxed water-oil skin and puff pastry, divide them into 10 equal portions, and cover them with plastic wrap each time

    

13. 13 Take 1 dough ball, flatten it and roll it into a big ball to cover the dough ball

    

14. 14 Slowly tighten the mouth, then cover with plastic wrap and let it rest for a while

    

15. 15 Take 1 loose piece of dough and roll it into a shape of beef tongue

    

16. 16 Roll up. After rolling, turn the seam upward, cover with plastic wrap, and let rest for 15 minutes

    

17. 17 After it is loosened, take one portion, close it upwards, and roll it out with a rolling pin

    

18. 18 Roll up again, cover with plastic wrap and let rest for 15 minutes

    

19. 19 Take a loose roll and bring the two ends closer to the middle

    

20. 20 Use a rolling pin to flatten and roll it into a large size, then wrap the prepared filling

    

21. 21 Close your mouth slowly and be sure to pinch it tightly

    

22. 22 Arrange in baking pan

    

23. 23 Brush with a layer of egg wash

    

24. 24 You can use star anise to make a red seal, or sprinkle some black sesame seeds

    

25. 25 Place in the preheated oven and bake at 180 degrees for about 25 minutes. Cover with tin foil before coloring

    

26. 26 Complete