Every Mid-Autumn Festival, many people have the habit of eating Su-style mooncakes.These mooncakes come in many varieties, with sweet, fruit, five-grain, and bean-paste fillings.They also come in savory varieties with meat,and meat floss fillings.However, many people may not knowthatcabbage and meat mooncakesare also very popular.Cabbage and meat mooncakes have a crispy, flaky crust and a savory, delicious filling, which requires the skillful technique of the baker.The water and oil dough must be kneaded thoroughly, kneaded until it can be stretched into a film, and the oil used for making the crust and water and oil dough should bepork lard.This will make the mooncakes smell even more fragrant.How to make cabbage and meat mooncakesCabbage and meat mooncakes have a very crispy texture and inherit the deliciousness of mooncakes.So, how to make cabbage and meat mooncakes?

Let's take a look at the introduction in MomNet's encyclopedia.

Cabbage and meat mooncake ingredients:Water and oil dough;Flour

150 grams;

Sugar25 grams;MaltSugar 10 grams;60 grams of pork lard;60 grams of hot water;Oil filling: 100 grams of flour;50 grams of pork lard;Filling: meat, salt,

soy sauce,old soy sauce, white sugar, cooking wine, fragrant oil,

ginger,chopped, green onion, cornstarch,pepper,egg white, a little water;How to make cabbage and meat mooncakes:1 First, add a little salt to the minced meat, then stir in one direction, then gradually add water and continue to stir until the water and meat are integrated and sticky, and finally add seasonings and stir. Place in the refrigerator for use.2 Put the ingredients for the water and oil dough into

a bread maker, press the kneading function, and adjust the water amount. Knead for about 30-40 minutes. When the bread maker is not working, take it out and let it stand for 5 minutes, then put it in the refrigerator for 20 minutes.

3 Mix the ingredients for the oil filling and rub into a dough, also put it in the refrigerator for 20 minutes.

4 After 20 minutes, put the oil filling dough into the water and oil dough, seal the edges and flatten.On the countertop, sprinkle dry flour, and roll the dough into a thin skin.Then roll it into a Swiss roll.

5 Then cut it into 16 pieces, exactly one baking tray.

6 Flatten the pieces and wrap them with the meat filling, and seal the edges to make mooncakes.(Brush with egg liquid, or not)7

oven

Preheat to 200 degrees and bake for 20-25 minutes.Nutritional value of cabbage and meat mooncakes

What is the nutritional value of cabbage and meat mooncakes?Cabbage is crisp and tender, with a fresh and delicious flavor, rich in nutrients, and has a special sour and savory taste. It is crisp and tender, and contains the necessary nutrients for the human body, such asprotein,

,

vegetables,dietary fiber,minerals,and 17 types of free amino acids, such as glutamate, aspartic acid, and proline.How to use cabbage?Cabbage can be used for meals, stir-fries, and soups.Flour: contains a lot of carbohydrates, cellulose, and vitamin E.

Eating whole wheat products is a healthy and slimming trend.1 Prepare the filling and mix it with finely chopped

porkand mix the meat filling, then knead the water and oil dough until it is smooth, and then divide it into 10 equal portions.Separate the water and oil dough and the meat filling dough, and let them stand for 20 minutes.

2 Mix the ingredients for the oil filling and rub them into a dough, and then divide the water and oil dough and the oil filling dough into 10 portions.Press and wrap the small water and oil dough with the oil filling, and seal it.

3 After packing all the pieces, press the first piece and flatten it, and wrap it with the meat filling, and seal it.Then press it slightly and arrange it on a baking tray, and seal it.6 Preheat the oven to 180 degrees for 24 minutes.

Precautions for making cabbage and meat mooncakes

More and more mooncakes are on sale, so what are the precautions for eating cabbage and meat mooncakes?Let's take a look at the specific precautions for eating cabbage and meat mooncakes.

1 Mooncakes should be paired with tea.

Since mooncakes are easy to feel full, it is recommended to drink green tea when tasting.

As more and more mooncakes are being sold, what are the precautions to take when eating canned vegetable meat mooncakes?Adding a spoonful of honey (15ml) and fragrant oil (5ml)

Add a spoonful of soy sauce (7.5ml) and a spoonful of cooking wine (5ml)

And a spoonful of chopped ginger (5ml) and chopped garlic (5ml).8 Brush a layer of egg liquid on the surface and sprinkle some sesame seeds. Preheat the oven.9 Preheat the oven to 200 degrees, middle rack, bake for 20-25 minutes, until the surface is golden brown.

Making process:

1 First, prepare the meat filling.

Add all the ingredients and stir in one direction until the meat filling becomes sticky.

2 Put the ingredients for the water and oil dough intoa bread maker, press the kneading function, and adjust the water amount. Knead for about 30-40 minutes. When the bread maker is not working, take it out and let it stand for 5 minutes, then put it in the refrigerator for 20 minutes.3 Mix the ingredients for the oil filling and rub them into a dough, also put it in the refrigerator for 20 minutes.4 After 20 minutes, put the oil filling dough into the water and oil dough, seal the edges and flatten.

On the countertop, sprinkle dry flour, and roll the dough into a thin skin.

Then roll it into a Swiss roll.5 Then cut it into 16 pieces, exactly one baking tray.

6 Flatten the pieces and wrap them with the meat filling, and seal the edges to make mooncakes.

(Brush with egg liquid, or not)7ovenPreheat to 200 degrees and bake for 20-25 minutes.Making process:1 First, prepare the meat filling.Add all the ingredients and stir in one direction until the meat filling becomes sticky.2 Put the ingredients for the water and oil dough intoa bread maker, press the kneading function, and adjust the water amount. Knead for about 30-40 minutes. When the bread maker is not working, take it out and let it stand for 5 minutes, then put it in the refrigerator for 20 minutes.3 Mix the ingredients for the oil filling and rub them into a dough, also put it in the refrigerator for 20 minutes.

4 After 20 minutes, put the oil filling dough into the water and oil dough, seal the edges and flatten.

On the countertop, sprinkle dry flour, and roll the dough into a thin skin.

Then roll it into a Swiss roll.

5 Then cut it into 16 pieces, exactly one baking tray.6 Flatten the pieces and wrap them with the meat filling, and seal the edges to make mooncakes.

7 Brush a layer of egg liquid on the surface and sprinkle some sesame seeds. Preheat the oven.

8 Preheat the oven to 200 degrees, middle rack, bake for 20-25 minutes, until the surface is golden brown.

How to make cabbage and meat mooncakes without an oven

How to make cabbage and meat mooncakes without an oven?This Su-style mooncake can be made witha flat-bottom pan.The method is: Put a thin layer of oil on the flat-bottom pan (if you don't have a brush, just pinch a piece of paper towel and dip it in oil), put the mooncake on it, and bake it over high heat for 30 seconds, then cover it and steam for about 5 minutes. Repeat 4 times.I tried it, and the finished product has a more obvious crispy crust.MomNet's encyclopedia also introduces the method of making cabbage and meat mooncakes with an oven.

Water and oil dough: 150g flour, 60g pork lard, 25g sugar, 42g water

Oil filling: 100g flour, 50g pork lard

Cabbage and meat filling: 190g meat, 40g cabbage, 15g white sugar,

1 tablespoon (15ml) honey, 10ml fragrant oil,1/2 tablespoon (7.5ml) soy sauce, 1 small spoonful (5ml) cooking wine, 1 small spoonful (5ml) chopped ginger, 1 small spoonful (5ml) minced garlicDecoration:1 egg yolkhalf an egg,

blacksesame seedsas neededBaking: place in the middle of the oven at 200 degrees for 20-25 minutes, until the surface is golden brown.Making process:1 First, prepare the meat filling.

Add all the ingredients and stir in one direction until the meat filling becomes sticky.

2 Put the ingredients for the water and oil dough into

a bread maker, press the kneading function, and adjust the water amount. Knead for about 30-40 minutes. When the bread maker is not working, take it out and let it stand for 5 minutes, then put it in the refrigerator for 20 minutes.3 Mix the ingredients for the oil filling and rub them into a dough, also put it in the refrigerator for 20 minutes.

4 After 20 minutes, put the oil filling dough into the water and oil dough, seal the edges and flatten.

5 Take a small amount of the water and oil dough and rub it into a ball, then press it into a long oval shape.

Roll the oval shape from the outside to the inside and roll it into a circle again.

6 Put the meat filling into the 5th layer and wrap it.Seal the edges and place it on the baking tray.Gently press the mooncake with your hands and flatten it.7 Brush a layer of egg liquid on the surface and sprinkle some sesame seeds. Preheat the oven.

8 Preheat the oven to 200 degrees, middle rack, bake for 20-25 minutes, until the surface is golden brown.Making process:1 First, prepare the meat filling.

Add all the ingredients and stir in one direction until the meat filling becomes sticky.

2 Put the ingredients for the water and oil dough into