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

1. The production of fresh meat filling. Pour all the seasonings such as minced pork, sugar, honey, sautéed white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, and salt into a large bowl. Stir the minced meat with chopsticks until it becomes sticky.

Mix the Suzhou-style fresh meat mooncake with meat filling and set aside.

2. Mix all the ingredients of the dough with water and oil skin and knead it into a smooth dough.

3. Mix all the ingredients of the puff pastry dough and knead it into a dough.

4. Divide the water-oiled dough and puff pastry dough into 9 equal parts respectively, and let it rest for about 15 minutes.

5. Take a small amount of dough with oily skin and flatten it on the palm of your hand. Place the puff pastry on top of the flattened dough.

6. Wrap the puff pastry dough with water-oiled dough.

7. Place the wrapped dough on the board with the top side up, and flatten it with the palm of your hand. Use a rolling pin to roll out the dough into a long oval shape. Roll up from the outside in.

8. Roll out the rolled dough into an oval sheet with a rolling pin again. Roll up the dough sheet again.

9. Roll out the rolled dough with a rolling pin into a round sheet.

10. Put the fresh meat filling on the dough sheet ** and wrap it up (pay attention to the fact that the closing place cannot be stained with the meat filling, otherwise it will be difficult to bond tightly at the closing place, and the filling may be squeezed out when baking).

11. Place the wrapped dough face down on a baking sheet. Grasp the dough with your hands and gently flatten it. Do not press hard, otherwise the bottom of the closure may be crushed.

12. Brush a layer of egg yolk on the surface of the dough. Sprinkle with some white or black sesame seeds.

13. Put the baking tray into the preheated oven, 180 degrees, medium layer, bake for 20-25 minutes, the surface is golden brown.

1.Raw materials.

300 grams of flour, 300 grams of pork (about 3:7), 60 grams of sugar, 15 grams of maltose, 20 grams of soy sauce, 10 grams of monosodium glutamate, 210 grams of cooked lard, 1 egg, a little salt, cooking wine, sesame oil, chopped green onion, minced ginger, garlic powder, black pepper.

2.Production process.

Filling: Pork (fat to lean about 3:7), egg, chopped green onion, minced ginger, garlic powder, cooking wine and sesame oil, soy sauce, salt, black pepper and sugar. (2 grams of salt per 100 grams of pork, 1 egg for 400 grams or 500 grams of pork, and a small amount of other seasonings according to taste).

Wash and drain the pork, chop into minced meat and add all seasonings.

Stir in one direction. (Don't chop the minced meat too thinly, so the meat will be more tender.) Don't mix the meat too wet, it's too wet to wrap up. Mix well and refrigerate for a while. Relatively good package).

Ingredients for cake crust: 300 grams of plain flour, 90 grams of lard, 50 grams of sugar.

Mix the crust and knead into a smooth dough.

Divide the crust into 24g portions and round it.

Wrapped enclosure. (During the whole operation, the dough should be wrapped in plastic wrap to prevent the surface of the dough from drying and affecting the subsequent operation).

Roll the bread into a cow's tongue and roll it up.

Then roll out the skin into strips.

Roll up the skin, wrap the meat and roll it up.

Wrap the mooncakes and unload them into a baking tray.

Preheat the oven and bake at 200 degrees for about half an hour until golden brown on the surface.

2. The method and recipe of homemade fresh meat mooncakes.

1.Cut 60 grams of butter into small pieces, heat in the microwave for about 40 seconds to melt, add other ingredients (150 grams of all-purpose flour, 40 grams of water, 40 grams of sugar) to form a smooth dough and let stand for 20 minutes. Try to rub the tendons out, otherwise it will be easy to break.

2.Mix the dough ingredients (110g cake flour and 55ml salad oil) well, knead into a dough and let stand for 15 minutes.

3.This time to make the stuffing. Cut the mustard into small cubes, chop the onion, mix all the ingredients and stir with chopsticks in one direction.

4.Knead the dough into strips and cut into 16 equal portions.

5.Cut the pastry into 16 equal portions.

6.Take a dough with oily skin, roll it round, flatten it and roll it up like a dumpling wrapper. I don't have a rolling pin. I use a stick-shaped thing. Other**Cover with plastic wrap when operating.

7.Put a piece of pastry, wrap it, and close it. For example, dumplings. Put your mouth down.

It's all inclusive. During operation, it is best to cover the dough with plastic wrap to prevent it from drying out.

9.Take a dough and flatten it. Roll out into an oval shape with a rolling pin.

10.Fold 1 3 from top to bottom, 1 3 from bottom to top, fold the folded dough down and roll it into an oval shape again; Repeat folding and rolling twice. You kill it, that's how it ended for me, Broken Skin.

11.Put a little minced meat, don't be greedy, it's hard to shut up if you have more.

12.Put it down with your mouth closed, finally flatten, brush with egg white liquid, and stick with sesame seeds. The trick to ordering sesame seeds is to take the flat end of the chopsticks, dip them in water and then dip them in sesame seeds, so that the sesame seeds can easily follow. Preheat the oven to about 190 and bake the middle layer for 20 to 25 minutes.

Fresh meat mooncake recipe ingredients.

Oily skin: 250g all-purpose flour, 50g powdered sugar, 100g butter, 100g water.

Puff pastry: 300g cake flour, 150g butter.

Ground pork: 250g minced pork, 140g mustard, 3tbps light soy sauce, 1tps vegetable oil, 1tps sugar, 1 egg white.

Method. 1.Mix all the ingredients for the minced meat and draw a circular motion with chopsticks in one direction until the minced meat is tendoned. Cover with plastic wrap and refrigerate for later use.

2.Pour all the ingredients for the oil skin into a blender and knead until the dough can pull out the film.

3.Mix the puff pastry and knead it into a dough.

4.Cut the oil skin into 22g each, and puff pastry 18g each kneading dough.

5.Flatten the oily skin, wrap it in the puff pastry like a dumpling ball, and tighten the mouth.

6.After wrapping, press flattened, roll it out with a rolling pin into the shape of a cow's tongue, and roll it up from the bottom net.

7.Press it flat, roll it out into long strips, and roll it up from one end. Close side down, cover with plastic wrap and relax for 20 minutes.

8.Take a dough that has risen, press down with the middle of your fingers, close the ends to the middle, and pinch tightly. Flatten and roll into a larger dough.

9.Wrap 35g of minced meat into the dough, close it like a puff pastry, and place it on a baking tray with the closed side down.

10.Preheat the oven to 180 degrees, bake for 10 minutes, turn over and continue to bake for 10 minutes, then turn over and bake for about 8 minutes, with light yellow.

Tips. 1.The minced meat can also be prepared in advance into 35g per round and frozen in the refrigerator until firm, so that it is easier to wrap.

2.Be careful not to break the crust when rolling the puff pastry and the final dough.

3.The ratio of oil skin and puff pastry directly affects the effect of the final puff pastry, if you feel that the puff pastry is too much and easy to break the skin, you can reduce some puff pastry appropriately, but the ratio is best oil skin: puff pastry = 3:2. I hope it can help you and I wish you a happy life

As a must-have festival food for the Mid-Autumn Festival, moon cakes symbolize family reunion, and with the improvement of people's living standards, there are more and more types of moon cakes in shape and filling, from the traditional five kernels to today's chocolate moon cakes, egg yolk moon cakes, fruit moon cakes, snow skin moon cakes, etc., which can be described as a variety of patterns and full of personality.

The practice of baby Mid-Autumn Festival gourmet fresh meat mooncakes.

However, our baby's favorite thing to eat is fresh meat mooncakes, Q-bomb meat filling with crispy slag crust, crispy on the outside and soft on the inside, crispy and powdery, tender and juicy, even if it is hot when it is just baked, it still can't stop her impatient, anxious gluttony. Mooncakes are suitable for the whole family to eat, and of course, making mooncakes must be added together to be more warm and satisfying.

The practice of baby Mid-Autumn Festival gourmet fresh meat mooncakes.

Baby baking recipe homemade Mid-Autumn Festival gourmet fresh meat mooncake method:

Ingredients: oily skin: 210 grams of all-purpose flour, 70 grams of lard, 6 grams of maltose, 120 grams of boiling water.

Puff pastry: 180 grams of all-purpose flour, 90 grams of lard.

Meat filling: 360 grams of two fat and eight lean pork, 6 pieces of salt, 10 grams of light soy sauce, 10 grams of dark soy sauce, 10 grams of white sugar, 50 grams of ginger water, 2 grams of white wine, a little white pepper.

Method: 1. Make minced meat first. Peel the pork into pieces, wash it, and whip it into minced meat with a food processor (you can also ask the butcher to help you make the meat when you buy it);

2. Put the stirred minced meat in a large bowl, add sugar, salt, and ginger water (soak the minced ginger in boiling water, and filter out the minced ginger after cooling, what you get is ginger water, light soy sauce, dark soy sauce, white pepper and wine, stir continuously in one direction with chopsticks until the meat filling is strong;

3. Then make the oily skin. Add lard, maltose and boiling water to the medium flour, stir with chopsticks to form a flocculent, knead into a smooth dough by hand, cover with plastic wrap, and relax for 10 minutes;

4. Make puff pastry below. Pour the lard into the medium flour and knead it into a smooth dough (hehe, it's easy to make);

5. Take out the loose oily skin, roll it out with a rolling pin into a circle that can wrap the puff pastry, put on the puff pastry, wrap it and pinch it tightly;

6. Close the mouth downward, gently roll out the rectangle with a rolling pin, and then three stacks, that is, fold up from the lower third, and then fold down from the upper third, cover with plastic wrap after folding, and relax for ten minutes;

7. After the loose dough, continue to roll out into a rectangle according to the original direction of rolling, and then roll it up from one end to the other to form a cylindrical shape;

8. Cut into eighteen small agents of about the same size with a knife, take a small agent, flatten it with the palm of the hand, and then roll it into a round dough sheet;

9. Wrap the meat filling, pinch it tightly, and put the finished moon cake embryo on a baking tray covered with tin foil, and if there is a red mark, it can also be stamped with a red mark;

10. Preheat the oven, 2nd and middle layers, top and bottom heat, bake for 10 minutes, take out and turn over, and bake for another 10 minutes until the surface is slightly golden brown.

Steps of how to make fresh meat mooncakes:

Ingredients: 200 grams of pork (lean), 250 grams of all-purpose flour, 8 salted egg yolks, 2 eggs.

Accessories: 3 grams of salt (minced meat), 30 grams of softened butter (oily skin), 20 grams of oil, appropriate amount of soy sauce (minced meat), appropriate amount of cooking wine, appropriate amount of mustard (minced meat), 5 grams of (minced meat) oil, 50 grams of water (oily skin), 1 gram of sugar (oily skin), 30 grams of softened butter, 1 gram of salt (oily skin).

Steps: 1. 150g of oily skin flour, 100g of oily skin flour, set aside. Egg whites separated, set aside. Finely chop the mustard and set aside.

2. Obsessive-compulsive disorder, you must screen it when you make pastries before. I always feel that the sifted flour is delicate and greasy.

3. After sifting the flour, put the sugar and salt in and mix evenly, then add water and stir. Finally, add the butter and knead the dough by hand until the butter melts into the dough.

4. Wrap it in plastic wrap and relax for 30 minutes.

5. I really can't stand the oil of minced meat, so this time I should use pure lean meat and go home and chop it myself.

6. Put the chopped mustard, salt, oil, cooking wine, egg whites, and June fresh together and stir clockwise.

7. Divide the relaxed water and oily skin into 8 equal parts. 24g of oily skin, 20g of oily skin.

8. Use a rolling rod to roll out the oily skin into a circle, and put the oily skin in the middle.

9. Wrap it up and close it downward.

10. Roll out the wrapped dough into a cow's tongue shape.

11. Roll up from one side, cover with plastic wrap and relax for 20 minutes.

12. Loosen the dough, take it out and roll it into a cow's tongue shape, the thinner the better.

1 3. Roll up from one side, cover with plastic wrap and relax for 20 minutes.

14. Fold the loose dough in half.

15. Roll it into a circle.

16. Put the minced meat and egg yolk in the middle.

17. Close the mouth down and press it gently.

18. Beat the egg yolk with some milk.

19. Put the finished mooncakes into a baking tray and brush with egg wash. (I can't find the brush at home, so I have to use it, and the appearance is much uglier.) ）。

20. Preheat the oven at 180 degrees, bake at 180 degrees for 30-40 minutes, and take out. Just let it cool and eat it.