Su-style fresh meat mooncakes

Overview

I have made wife pancakes before, but this is my first time making Soviet-style fresh meat pancakes. The basic principles are the same. Since I personally don’t like sweets, I feel that this type of cake is more suitable for me! Because the amount of oil is relatively large, it is really crispy when made. The children were playing and eating at the same time, but ended up sweeping the floor after eating because the cake was really falling all over the floor

Tags

• baking
• children
• lantern festival
• dinner
• all-purpose flour
• chives
• clear water
• cornstarch
• lard
• oyster sauce
• peanut oil
• pork
• rice wine
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Water and oil leather (50g flour, 15g lard, 25g water, 2g salt, 2g sugar)

   

2. 2 Pastry ingredients (50g flour, 23g lard)

   

3. 3 Mix the oily and watery dough and the pastry separately and knead into a ball (the oily and watery dough needs to be kneaded for a few more minutes), then cover with plastic wrap or a damp cloth and let it rest for about half an hour.

   

4. 4 While the dough is rising, prepare the meat filling. Clean the pork and chop it into minced meat; cut the scallions into chopped green onions

   

5. 5 Put it in a container, add 2g of salt, oyster sauce, peanut oil, cornstarch, rice wine, and soy sauce, mix well, and stir clockwise for 5 minutes. Set aside

   

6. 6 Divide the woke dough crust and pastry into 4 equal parts

   

7. 7 Knead the dough a few times, roll it into a round shape, and put the dough on top

   

8. 8 Slowly close it, wrap the pastry, and pinch the closing area tightly

   

9. 9 With the mouth facing down, press it slightly

   

10. 10 Roll into tongue shape

    

11. 11 Then gently roll it up from top to bottom

    

12. 12 Follow the same steps for everything, cover again and wake up for ten minutes

    

13. 13 Then use the same method to roll it into a tongue shape

    

14. 14 Roll it up again and let it sit for another ten minutes. Repeat the above action again

    

15. 15 Then, with the help of your hands, first shape it into a small circle, then roll it into a round dough with a slightly thicker middle and thin edges, and put an appropriate amount of the prepared meat filling

    

16. 16 Slowly close the mouth and pinch it tightly, with the mouth facing down, and then gently roll it out

    

17. 17 Make all the dough and put it in the baking pan

    

18. 18 Preheat the oven in advance, put it in the oven and bake at 160 degrees for 20 minutes (cover the upper layer with tin foil after it is slightly set), then continue to heat for 10 minutes)