How to make mustard fresh meat mooncakes, how to make mustard fresh meat mooncakes

Garnish (intermediate).

Ingredients of oil skin: 110 grams of medium flour, 22 grams of caster sugar, 35 grams of lard, 45 grams of water, materials of puff pastry: 90 grams of medium flour, 40 grams of lard, and material of meat filling

200 grams of minced pork, 40 grams of mustard core, 2 grams of salt (for oily skin), 10 grams of caster sugar, 1 tablespoon of maltose (for minced meat), 1 2 spoons of fried white sesame seeds (for minced meat), 1 2 tsp light soy sauce (for minced meat), 1 teaspoon of cooking wine (for minced meat), 3g of salt (for minced meat), a little chopped green onion (for minced meat), 1 teaspoon of ginger powder (for minced meat), 1 teaspoon of sesame oil (for minced meat).

Cooking steps: Step 1 9

Make the oil skin first: pour all the materials of the oil skin into the basin, leave a little water, add it according to the softness and hardness of the dough, knead it into a very smooth dough, pull out the elastic film, and put it in a fresh-keeping bag for later use;

Step 2 9 Make puff pastry: Mix the ingredients in the puff pastry in the recipe and form a ball, do not overknead; Place in a plastic bag and set aside;

Step 3 9 Wake up between the gaps to make the meat filling, put ginger powder, caster sugar, maltose, light soy sauce, cooking wine, salt, white sesame seeds in the pork filling, stir vigorously in one direction, stir until the meat filling is very viscous, add chopped green onions, sesame oil, stir again, put in the mustard core cut into small dices, stir it, and set aside;

Step 4 9.

After waking up, the oil skin and puff pastry are divided into 9 pieces, 19 grams of oil skin and 11 grams of puff pastry; Take an oily skin, flatten it with your hands, knead it into a round skin with your fingers, put a puff pastry, wrap it up with a push-up method, pinch and seal it tightly, and make the whole part in turn;

Step 5 9.

After wrapping, flatten, turn over, roll out, roll up from top to bottom, do all the parts in turn, cover with plastic wrap, and let rise for 15 minutes;

Step 6 9.

After proofing, take a dough and flatten it by hand, roll it up and down, roll it up from top to bottom, do it all in turn, and let it rise for another 20 minutes;

Step 7 9.

Take a finished and awakened dough, put it vertically on the cutting board, flatten it by hand, dry it, wrap it with meat filling, close it by pushing it up, pinch it tightly, and put it into a baking sheet; Do all the parts in turn;

Step 8 9.

Preheat the oven to 170 degrees, medium layer, bake for 25 minutes, until the surface is colored, then remove; Immediately after removal, place on the grill to cool;

The last step.

I like to bite into the crispy texture of mustard, which has both a crispy skin and a delicious and crisp taste, which is deeply loved by everyone.

Ingredients for mustard fresh meat mooncakes:

water-oiled skin; 150 grams of flour; 25 grams of sugar; maltose 10 g; 60 g of cooked lard; about 60 grams of boiling water;

Oil heart: 100 grams of flour; 50 grams of cooked lard;

Filling: meat rice, salt, light soy sauce, dark soy sauce, sugar, cooking wine, sesame oil, minced ginger, chives, corn starch, pepper, egg white, a little water;

How to make mustard fresh meat mooncakes:

1. Add a little salt to the minced meat, then mix in one direction, then gradually add water and continue to mix until the water and meat are fused and sticky, and finally add seasonings to mix and put in the refrigerator for later use.

2. Put the ingredients of the water and oil skin in the bread machine, press the kneading file, and adjust the amount of water, stir for about 30 40 minutes, take it out when the bread maker is not working, let it stand for 5 minutes, and then put it in the refrigerator for 20 minutes.

3. Mix and rub the oil core ingredients into puff pastry, and put it in the refrigerator for 20 minutes.

After a few minutes, place the puff pastry into the water and oil surface, and press flat with the seal facing up. Sprinkle dry flour on a cutting board and roll out the dough into a thin crust. It is then rolled up into Swiss rolls.

5. Then cut it into 16 pieces with a knife, just one baking sheet.

6. Press the agent flat, wrap it in the meat filling, and seal it down to make moon cakes. (Brush with egg wash, you can leave it unbrushed).

7. Preheat the oven to 200 degrees and bake for 20 for 25 minutes.

Is this authentic? Not very clear.

However, there are freshly baked mustard fresh meat mooncakes in Wumart (which seemed to be available last year), and if you haven't eaten it, you can try the authentic one.

Tools Raw materials.

more: 1 fresh mustard, fresh meat, 1 egg, five-spice powder, chicken essence, cooking wine, all-purpose flour 110g, cake flour 80g, salad oil, water, chopsticks, rolling pin, cutting board, kitchen knife, pan, spatula.

1 step-by-step reading.

Prepare the filling. Finely chop the washed mustard, taking care not to cut it too finely so as not to affect the taste. The washed fresh meat is also cut into minced meat. The ratio of fresh meat to mustard is 4:1, so the saltiness is just right.

2. Season to taste. Add minced mustard to the fresh meat, beat an egg, add an appropriate amount of five-spice powder, chicken essence and cooking wine, and stir evenly with chopsticks in one direction for later use.

3. Make the crust. The crust of moon cakes is divided into oily crust and puff pastry, and the oily crust is made first. Take 110g of all-purpose flour, 35g of salad oil, 40g of water, and stir with chopsticks to form gnocchi. Knead the dough with your hands, wrap it in plastic wrap and let it stand for 10 minutes.

4. When the dough is oiled, let's make the puff pastry. Take 80g of cake flour and 35g of salad oil, stir it with chopsticks to form a gnocchi, knead it into a dough, wrap it in plastic wrap and let it stand for 10 minutes.

5Knead the two doughs into long strips, cut them into equal parts of small dough, and knead them into doughs respectively.

6 press the oily dough flat, put the puff pastry dough on it, use your thumb and index finger to pick up the oily dough, stuck in the tiger's mouth while turning in a circle and press the dough in the middle with the thumb of the other hand, and soon a dough will be kneaded, and the rest of the dough will be processed in the same way.

The following step is very important, we need to make the crust crispy, press the dough that has just been wrapped, roll it into a strip twice as long with a rolling pin, fold the left and right sides to the middle, turn it over, and then roll it into a strip twice as long with a rolling pin, fold it left and right to the middle, turn it over, roll it out into a long strip with a rolling pin, roll it up, use a knife to make everything in two, and place it with the incision facing down, so far, the puff pastry is completed, and the other pie crusts are processed in the same way.

Press the crispy crust flat, roll it into a circle with a rolling pin, put the filling, turn the bag around the tiger's mouth, press the filling with the thumb of the other hand while turning the circle, place it with the mouth facing down after wrapping, press it flat with your hand, and the raw cake part is completed. Wrap the rest of the crust in the filling.

Take a frying pan, heat the pot on high heat, add an appropriate amount of oil, turn to low heat, put in the raw moon cakes, cover the lid, turn on the high heat for half a minute, turn off, and simmer for 5 minutes; Then turn on the high heat for half a minute, turn off again, and simmer for 5 minutes.

Lift the lid of the pot, turn the mooncakes over, and fry the mooncakes using the ninth method.

Put the baked mooncakes on a plate and enjoy them slowly!

The shelf life of different brands of mooncakes varies, the longest is 90 days, the shortest is only a dozen days, and some are marked with 45 or 60 days. According to industry insiders, because moon cakes still retain a certain amount of moisture and oil after baking, the shelf life cannot be as long as dehydrated foods such as biscuits.

The filling of moon cakes is mostly made of plant-based raw seeds, such as walnut kernels, almonds, sesame seeds, melon seeds, hawthorn, lotus paste, red beans, jujube paste, etc.

The modern factory is carried out under sterile conditions, and the dry beams eliminate the source of pollution, so the mooncakes produced and packaged in this environment have a longer shelf life.

Fresh meat mooncakes are characterized by freshness, and if they are not eaten in time, there will be food safety risks and affect the taste. Fresh meat mooncakes need to be refrigerated overnight, and the refrigeration time should not exceed the expiration date.

Ingredients: Puff pastry Ingredients: 75 grams of cake flour, 50 ml of lard.

Oily skin ingredients: 100 grams of all-purpose flour, 50 ml of lard, 50 ml of water.

Meat filling: The amount of minced mustard and minced meat is 1 1, mix it with sugar, salt, wine, chicken essence, sesame oil and mix well.

2.Mix the oily skin ingredients into a ball, knead them gently, and divide them into small doses of 10 grams.

3.Each oily skin material is flattened and a puff pastry material is encased.

4.Wrap the belt and pinch it to form a small cylinder, and then roll it into a cow's tongue shape.

5.Roll it up in the shape of a cylinder, and then roll it into a cow's tongue shape, that is, the direction of rolling and rolling is crossed, and so on, a total of three rolls, three rolls.

6.Then roll it up and put it vertically.

7.Flatten it by hand and roll it into a circle, wrap it in minced meat and carry it for several times.

8.Tighten the mouth and flatten it slightly, and place it on the baking tray with the mouth facing down, all stacked.

9.Oven 150 While preheating, beat the eggs, brush the dough with a brush, sprinkle with sesame seeds, bake in the middle of the oven for 20 minutes, then take out and brush the egg wash again and bake for another 10 minutes.

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