Autumn is getting stronger in the air,
Today, the full moon climbs to the high altitude,
is Mid-Autumn .
On this year's Mid-Autumn Festival night, everyone sat around. Have you ever thought about bringing your family a mooncake made by yourself?
From you see this WeChat, everything is possible...
Today, the editor invited the clever Minhang food expert Miss Dai. She will teach everyone step by step to make handmade mooncakes containing deep family affection, and Share by your favorite person.
Fresh meat mooncakes do this
Part 1: Boil lard
Ingredients: 1 pack of 500g of oil (oil yield is about 250g), 50g
Cut the oil into small pieces and add a small bowl of water, add ginger slices, turn on low heat Boil lard. When the oil residue becomes slightly yellow, remove the oil residue, filter the lard and put it in the refrigerator to refrigerate. The editor’s thoughtful tips: the cooled lard is white at this time~
Part 2: Make pork filling
Ingredients: 2 packs of Panax notoginseng meat minced meat, braised juice 30g, sugar 15g, ginger water 100g (ginger soaked )
Cut ginger into powder and add to the pork filling, add all seasonings in sequence, stir evenly in one direction and beat out the viscosity, and place in the refrigerator to refrigerate for later use.
Part 3: Making water and oil skin and crispy heart
Ingredients: water and oil skin: 70g flour, 25g lard, maltose 2g, boiling water about 40g
Crispy heart: low powder 50g, 25g lard 3
Mix the ingredients of water and oil skin and knead it To make a smooth and relaxed dough, cover with plastic wrap , and wake up for 30 minutes. Then mix the ingredients of the crispy heart, knead it into dough, cover it with plastic wrap, and wake it up for 30 minutes.
The ingredients used in this picture are 5 times the recipe
After relaxing for 30 minutes, the crispy pericardium is inserted into the water and oily skin and tighten the mouth, roll it into a rectangle, and roll it out again after folding it three times. Roll it into a rectangle (the length of one portion of ingredients) with a length of about 15cm and a width of about 7-8cm. The thinner it is, the more crisp it is, the more crisp it is. Roll it tightly from top to bottom, with the mouth facing down.
Part 4: Bread moon cakes and bake
Hold the dough roll in your hand, put the ends up, press the thumb down, press hard, squeeze the ends into the middle, pinch the closing mouth, and roll the round, Place the closure face down. Flatten the wrapped dough, then roll it into a circle with a rolling pin, put the pork filling just made, wrap it up, and place it facing down.
Adjust the oven temperature to 200 degrees. After 20 minutes, bake the upper and lower heat and the middle layer. Remember to turn it over once in 10 minutes~ (The time and oven temperature here are for reference only)
Wow
Fragrant and hot fresh meat Mooncakes are out of the oven~
feel a sense of accomplishment after making~
The editor here reminds you that mooncakes contain , high cholesterol, , high calories, everyone should eat them in moderation~
The taste of reunion,
No matter how long it takes,
forever They are all the most missed taste.
Learn to learn how to do it, and share it with your family during the Mid-Autumn Festival!
Text and pictures: Dai Yanyan
Edited by Tang Jingxian
