Su-style fresh meat mooncakes

Overview

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Tags

• mid-autumn festival
• mooncakes
• chives
• egg white
• finely ground sesame oil
• ginger powder
• oily skin: warm water
• old soy sauce
• pastry part: low-gluten flour
• pork front fillet
• black pepper
• fine sugar
• salt

Ingredients

Steps

1. 1 Stir the pork belly bought in the supermarket or vegetable market into a puree and set aside.

   

2. 2 Sprinkle in appropriate amount of table salt.

   

3. 3 Add an egg white.

   

4. 4 Add ground ginger.

   

5. 5 Add appropriate amount of dark soy sauce for color.

   

6. 6 Add appropriate amount of granulated sugar.

   

7. 7 Add appropriate amount of black pepper.

   

8. 8 Add sesame oil.

   

9. 9 Add chives.

   

10. 10 Mix well and set aside.

    

11. 11 Cover with plastic wrap and refrigerate for at least three hours.

    

12. 12 When the meat filling is almost refrigerated, prepare the dough ingredients. First mix all the ingredients for the oily part and stir evenly into a smooth dough, then cover with plastic wrap and let it rest for at least half an hour.

    

13. 13 After leaving it alone, the oily and watery skin becomes smoother and more relaxed.

    

14. 14 Mix all the ingredients in the pastry part evenly into a smooth dough.

    

15. 15 Wrap in cling film and let rest for half an hour.

    

16. 16 Divide the dough and pastry into 24 equal parts, cover with plastic wrap and let rest for 10 minutes.

    

17. 17 Take a piece of water-oil dough and press it flat.

    

18. 18 Place a piece of puff pastry dough.

    

19. 19 Wrap the pastry in it like making glutinous rice balls.

    

20. 20 Pinch the seal tightly and wrap tightly.

    

21. 21 Close the mouth downwards.

    

22. 22 Let all the dough rest side down for 10 minutes.

    

23. 23 Divide the meat filling into small balls of about 20 g each.

    

24. 24 Take one piece of dough and roll it into an oval shape.

    

25. 25 Roll up from top to bottom.

    

26. 26 When all is done let it sit for 10 minutes.

    

27. 27 Turn the edge upwards and roll it into a long strip again.

    

28. 28 Roll up from bottom to top and let it sit for 10 minutes when all is done.

    

29. 29 Take a piece of dough and fold it with both ends facing the middle.

    

30. 30 Press it into a round shape with your palms and roll it out with a rolling pin.

    

31. 31 Put the meat filling.

    

32. 32 Still wrap the meat stuffing like glutinous rice balls.

    

33. 33 Close the mouth tightly and point downward.

    

34. 34 Press it flat with the seam facing down and let it rest for 10 minutes.

    

35. 35 Place in baking pan.

    

36. 36 The oven temperature is set to 180 degrees and the time is 20 minutes.

    

37. 37 The baked mooncakes are crispy on the outside and juicy on the inside.

    

38. 38 If you want to give it as a gift, you can add a packaging box!