Fresh meat mooncakes
Overview
It was my first time to try fresh meat mooncakes, and they tasted great. This was also my first time making meat fillings, and they tasted great.
Tags
Ingredients
Steps
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Put the ingredients for the dough into the bread barrel and start a dough kneading process.
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Knead until it looks like the picture
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Put the pastry ingredients into a bowl and knead into a ball
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Wrap both types of dough in plastic wrap and let rest for 30 minutes
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Put various seasonings into the fresh meat filling and stir well
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Divide the oil dough and puff pastry dough into 15 portions
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Take a piece of dough and flatten it with your hands, then wrap it with a piece of dough
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Close the mouth downward
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After everything is done, cover with plastic wrap and rest for about 10 minutes
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Take a portion of the relaxed dough, flatten it, and use a rolling pin to roll it into a long strip
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Roll it up from top to bottom
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After all the dough is done, cover it with plastic wrap and let it rest for about 10 minutes
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To prevent the surface of the dough from drying out, cover the protective film with a wet towel
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Take a portion of the relaxed dough, place the dough upright, and flatten it with the seam facing up
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Roll it out again, roll it into a long strip, and roll it up again
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Roll everything up, cover with plastic wrap and let rest for 20 minutes.
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Take a piece of loose dough and press it in the middle with your fingers
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Stack the two ends toward the middle
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Flatten it into a round shape and make the edges thinner.
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Put the meat filling and wrap it up
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Close the mouth downwards and use your hands to create the desired shape
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When everything is done, place it on a baking sheet
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Add some color blended with red yeast rice powder and decorate.
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Preheat the oven to 180 degrees. Bake for about 30 minutes
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The effect of lard shortening is great
