35 pictures detailing Su-style fresh meat mooncakes

Overview

In the past two weeks, I have been making this Soviet-style mooncake during my free time. I was finally a little satisfied when I made it for the third time. Speaking of this, it was the first time to make and eat this Soviet-style mooncake. Before, I didn’t like puff pastry and meat filling, but I didn’t like it after making it this year. I feel that the fresh meat filling is more delicious than the lotus paste and egg yolk filling. .

Tags

• baking
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• cake flour
• chives
• cooking wine
• dried chili pepper
• egg
• garlic
• high gluten flour
• lard
• old soy sauce
• oyster sauce
• pork belly
• ginger
• salt
• water
• white pepper

Ingredients

Steps

1. 1 Preparation for water-oil skin: Prepare materials.

   

2. 2 Add lard to the flour, knead evenly, then add water to the flour little by little.

   

3. 3 Knead until it has some elasticity and then form into a ball. Cover with plastic wrap and let it rise for 30 minutes before kneading again.

   

4. 4 Oil skin preparation: Prepare materials.

   

5. 5 Add lard to flour.

   

6. 6 Knead evenly.

   

7. 7 Prepare ingredients.

   

8. 8 Chop the pork belly into filling.

   

9. 9 Chop green onion, ginger and pepper.

   

10. 10 Pour into a bowl.

    

11. 11 Add 1 teaspoon of salt, 1 teaspoon of dark soy sauce, a little cooking wine, a little white pepper, and half a teaspoon of oyster sauce.

    

12. 12 Stir until stiff.

    

13. 13 Stir until smooth, cover with plastic wrap and refrigerate for half an hour.

    

14. 14 Watery skin and oily skin will grow longer.

    

15. 15 Divide into 20g each for water skin and 10g each for oil skin.

    

16. 16 Take a piece of water and flatten it.

    

17. 17 Put in oil skin.

    

18. 18 Slowly close your mouth.

    

19. 19 Finally wrapped.

    

20. 20 Round slightly.

    

21. 21 Press the seal down flat.

    

22. 22 Roll out into long strips.

    

23. 23 Start rolling from one end.

    

24. 24 Roll up.

    

25. 25 Turn over and press down.

    

26. 26 Press down with your hands.

    

27. 27 Then fold it up.

    

28. 28 Press down slightly.

    

29. 29 Lay it sideways.

    

30. 30 Roll into slices.

    

31. 31 Take one and put stuffing in it.

    

32. 32 Use the tiger's mouth to squeeze and seal.

    

33. 33 Use a rolling pin to roll it into a cake.

    

34. 34 Place the seal downwards.

    

35. 35 Bake at 180 degrees for 10 minutes. Take it out and continue to bake for 10 minutes. Turn over and bake for another 10 minutes.