Fresh moon cake (reference weight: 9 pieces) Water-oil crust dough: common flour 150g, lard 60g, fine sugar 25g, water 42g, crisp dough: common flour 100g, lard 50g, fresh meat stuffing: pork stuffing 225g, sugar 20g, honey 1 spoon (/. Sesame oil 10ML, soy sauce 1 2 tsp (7.5ML), cooking wine 1 tsp (5ML), salt 6 g, Jiang Mo 1 tsp (5ML) and minced garlic1tsp (5ML).
Bake: bake the middle layer in the oven at 200 degrees for 20-25 minutes until the surface bulges and turns golden yellow.
How to make minced meat moon cakes?
1 Make fresh meat stuffing first. Pour pork stuffing, sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, Jiang Mo, minced garlic and salt into a large bowl.
Stir the meat stuffing with chopsticks until it becomes sticky (commonly known as vigorous stirring). Mix the meat for later use.
3 Mix all the materials of the water-oil skin dough and knead it into a smooth dough.
4 mix all the ingredients of the cake and knead it into dough.
5. Divide the water-oil crust dough and pastry dough into 9 equal parts respectively, and let it stand and relax for about 15 minutes.
6 Take a small dough of water and oil and spread it flat on the palm of your hand.
7 put the small dough on the squashed dough.
8 Wrap the pastry with dumpling skin.
Put the wrapped dough on the chopping board, close it and flatten it with your palm.
10 Roll the dough into an oval shape with a rolling pin.
1 1 Roll out the dough and roll it up from the outside in.
12 "Roll out the dough as shown in the figure.
Roll the rolled dough into oval dough pieces with a rolling pin again.
Roll up the dough again according to step 1 1.
Roll the rolled dough into a circle with a rolling pin.
Put the fresh meat stuffing in the center of the dough and wrap it.
Wrapped dough. When wrapping, be careful not to touch the meat stuffing at the closing place, otherwise it will be difficult to bond tightly at the closing place, and the stuffing may be squeezed out when baking.
Put the wrapped dough face down on the baking tray. Hold the dough in your palm and gently flatten it. Don't press hard, or the seam at the bottom may be crushed.
After making all the moon cake dough in turn, brush a layer of egg yolk on the surface of the dough.
Sprinkle some white sesame seeds or black sesame seeds on the dough surface.
Bake the baking tray in a preheated oven at 200 degrees for 20-25 minutes until the surface is golden yellow.
Matters needing attention
1, the traditional fresh meat moon cake, after the dough of the moon cake is made, usually the dough is flattened, and the words "fresh meat" are printed on the surface of the cake embryo with red food pigment. However, colored seals are rarely used for home production, so brushing egg yolk and sprinkling black sesame seeds are also very nice. 2. Fresh moon cakes should not be broken or exposed during baking, and the filling method is very important. The method of wrapping fresh meat stuffing is the same as the method of wrapping cakes in the eighth step: hold the dough with your left hand, gently press the stuffing with your left thumb, and tighten your mouth with the edge of the tiger's mouth with your right hand. 3. When the mouth is closed, the stuffing must not stick to the mouth, otherwise the mouth will not be pinched tightly and will be broken when baking. 4. Besides fresh meat stuffing, you can also make Soviet-style moon cakes with bean paste stuffing and jujube paste stuffing. Just change the fresh meat stuffing into other stuffing, and the production method is exactly the same.