Soviet style fresh meat mooncakes

2024-04-15 10:15:46 405

The recipe for this Soviet style fresh meat mooncake is based on the recipe of Caoyue. Soviet style mooncakes are divided into two types of dough making methods: large and small buns. The distinct layers of crispy skin are considered successful products. It is said that authentic Suzhou fresh meat mooncakes are baked using an electric pancake oven, but unfortunately, I don't have an electric pancake oven. So, instead of using an oven, you can also use a fryer to cook.

Details of ingredients

Pig foreleg minced meat400 grams (3 fat and 7 lean)
Scallion1 tree
Ginger slices3 pieces
Old smoking1 spoonful
Light soy sauce1 spoonful
salt4 grams
White sugar5 grams
five-spice powder1/2 spoon
black pepper 1/2 spoon
Cooked white sesame20 grams
plain flour 150 grams
Cooked lard50 grams
Maltose10 grams
White sugar20 grams
salt2 grams
warm water60 grams
Cooked lard50 grams
plain flour 100 grams

Technique

difficultybeginner
workmanshiproast
tastesalty and savory
timean hour

Steps to make Soviet style fresh meat mooncakes

1. All seasonings added to the filling in pork mince. (Grind the scallions and ginger together when grinding the meat.)
2. Mix well and refrigerate for later use.
3. Heat all portions of cooked lard until melted.
4. In the water oil skin material, rinse the white sugar, salt, and maltose with warm water. Add melted lard and flour to the bread maker bucket and knead the dough for 20 minutes
5. Stir the pastry material into a pastry dough.
6. When kneaded into a very soft dough, the water and oil skins can be easily pulled.
7. Wrap the pastry dough with water and oil dough
8. Close and pinch tightly.
9. Roll open with a rolling pin
10. Fold it three times on both sides, commonly known as the folding method.
11. After rolling it out again, continue to fold the quilt 3 times and wake up for about 5 minutes in the middle.
12. After the last rolling, roll up a long strip from one end
13. Rub the long noodles into the same thickness
Cut into about 30 grams of small dough. Cover with cling film to prevent the dough from drying out.
15. Take a small dough and roll it into a thin dough with a thick center and thin edges
16. Pack in 35 grams of meat filling
17. Slowly close the tiger's mouth upwards
18. Pinch tightly and face downwards.
19. Put the packaged mooncakes into a baking tray covered with oil paper, enter the middle layer of the oven, and heat up and down at 180 degrees Celsius for 25 minutes. Turn over and bake for about 20 minutes, then bake for about 5 minutes before leaving the oven.
20. Bite open a well made fresh meat mooncake, the skin is definitely thin and the meat is thick.
21. You can also use an electric baking pan to cook, pay attention to the heat, and turn the dough over in a timely manner.