Fresh meat mooncakes

Overview

The annual Mid-Autumn Festival is coming soon, and of course mooncakes are indispensable. Fresh meat mooncakes are a type of Suzhou-style mooncakes, and they are also a Han specialty snack in Jiangsu, Zhejiang and Shanghai. I remember queuing up to buy mooncakes every Mid-Autumn Festival, always thinking about how to make such delicious mooncakes. This year, my long-cherished wish finally came true. Soviet-style mooncakes are made of flour, sugar, lard, water, etc. to make the dough. Flour and lard are used to make the pastry. They are made of pastry, stuffing, shaping and baking. Its biggest feature is the thousand-layer pastry wrapped around the meat. When you bite into it, it is pine, crispy, oily but not greasy. The aroma of the pork and the layered texture of the pastry are integrated. The world is so beautiful~~

Tags

• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• chives
• egg yolk
• flour
• lard
• msg
• pork mince
• rice wine
• starch
• sugar
• thirteen incense
• black sesame
• powdered sugar
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Mix all the ingredients in the water-oil dough and knead it into a ball. Because you need to knead the gluten, you need to knead it for a while until the surface of the dough is smooth. Wrap it with plastic wrap and let it rest for half an hour.

   

2. 2 Mix the ingredients in the pastry and knead it into a ball

   

3. 3 Mix all the ingredients for the filling and refrigerate for half an hour

   

4. 4 Divide the oil crust and the pastry into 19g each of the oil crust and 10g each of the pastry

   

5. 5 Flatten the dough and wrap it in the pastry. Wrap them all in order. Cover with plastic wrap to prevent the surface from drying out and affecting the finished product. Let it rest for 10 minutes

   

6. 6 Roll the pastry into a rectangular shape

   

7. 7 Fold it up like a quilt. After folding it in sequence, let it rest for 10 minutes.

   

8. 8 Roll it out again, roll it up and pinch both sides to make it as round as possible

   

9. 9 Flatten the twice-rolled puff pastry and then roll it into a round shape. Wrap it with meat filling, seal it downwards, put it into the baking pan, and flatten it slightly

   

10. 10 Brush the surface evenly with egg yolk and sprinkle with sesame seeds. Bake at 200 degrees for 20-25 minutes until the surface is slightly puffy and golden brown