As living standards improve, traditional festivals also have new characteristics, such as Mid-Autumn Festival.Mooncakesand not only traditionalmooncakesbut also with more varieties, fresh meat mooncakes are one of the new and interesting ones. Fresh meat mooncakes are a type of Suzhou mooncakes, while fresh meat mooncakes are easy to make, using fresh meat as the main ingredient, with a crispy and powdery skin, delicious and not greasy, with a long-lasting taste.

Making fresh meat mooncakes

requiresingredients

commonflour500 grams, 50 grams of fine sugar,lard220 grams, 90 ml of water,pork450 grams,honey30 ml, freshsoy sauce15 ml, 10 grams of salt, 10 ml of cooking wine, 2 grams of green onion powder, 1 egg,sesameappropriate amount,ginger2 grams of powder, 1 gram of garlic powder.

Making steps

1, prepare a clean bowl, put all the ingredients such as meat filling, fine sugar, honey into the bowl, and constantly stir until the meat filling is sticky.

2, water and oil dough: 300 grams of flour, 120 grams of lard, 40 grams of fine sugar, 90 ml of water, put flour, fine sugar, lard into a container, constantly stir, so that the flour and lard are completely fused, then pour in the prepared water, and knead into a dough.

3, crispy oil dough: 200 grams of flour, 100 grams of lard, mix flour and meat, and knead into a dough.

4, cover the two doughs separately with plastic wrap and let them rest for 15 minutes.

5, divide the two doughs into 24 pieces, water and oil dough, about 20 grams each, crispy oil dough, about 10 grams each.

6, take 1 piece of water and oil dough and flatten it, put the crispy oil dough on top, wrap it up, and place the wrapped dough with the opening facing down on the cutting board.

7, use a rolling pin to roll into an oval shape, then roll it from top to bottom, and roll the rolled dough into an oval shape again.

8, take 1 piece of dough, roll it into a circle, the center should be thinner, put about 20 grams of meat filling in the center of the dough, and wrap it up. When wrapping, pay attention to not letting the meat filling touch the opening, otherwise it will be difficult to stick together when baking, and the filling will come out.

9, wrap the finished dough with the opening facing down, and gently press it, and place it on the baking tray, and brush witheggliquid, then sprinkle with sesame.

10, put the baking tray into a preheatedoven,middle layer, 210 degrees, bake for 20-25 minutes, when the surface is golden brown, you can take it out.

Tips

1, in the fresh meat mooncake making process, when kneading the dough, you don't need to knead it repeatedly, you only need to knead it slightly, and the kneaded dough must rest for 15 minutes, and you can knead it again when you want to make it.

2, when rolling the multiple rolled doughs into a circle, the edges of the dough should be thinner than the center, and it should not be too small, so that the filling will not come out when wrapping.

3, the ingredients used to make mooncakes should be accurately measured, even when mixing the filling.

Fresh meat mooncake making and recipe

required ingredients

500 grams of flour, 120 grams of sunflower oil, 84 grams of water, 50 grams of fine sugar, 100 grams of lard, 400 grams of fresh meat,1 egg, a small amount of sesame, appropriate amount of green onion, white sugar, and salt.Making steps

1, water and oil dough: sift 300 grams of flour, sunflower oil, fine sugar, and water into a bowl, and knead into a dough.

2, crispy oil: mix 200 grams of flour and 100 grams of lard, and sift it into a bowl, and grab it into a dough, and let it rest for half an hour.

3, cut the fresh meat into small pieces and put it in a food processor to make minced meat, and then mix it with the ingredients (salt, white sugar, green onion) and prepare it.

4, divide the rested dough into two large pieces, and then divide each piece into 9 small pieces, totaling 18 pieces.

5, take a piece of water and oil dough and roll it into a circle, and then put a piece of crispy oil dough on top, and wrap it up, and seal the opening down.

6, take a piece, roll it into

a thin strip, roll it up, and then take the remaining pieces one by one.7, take a piece and roll it into a circle, put the meat filling on it, seal the opening down, and then put the remaining pieces one by one, and let it rest for 15 minutes.8, brush with egg liquid, and sprinkle with sesame, bake at 200 degrees for 22 minutes.

Tips for making fresh meat mooncakes

Cooking tips

The making of fresh meat mooncakes is simple, but to make delicious fresh meat mooncakes, you still need certain techniques. In the making of fresh meat mooncakes, add honey and cornstarch to the meat filling, so that the meat juice will not come out.

If you don't use a baking tray, but directly bake, you can brush a layer of egg liquid on the surface of the mooncake, and then stick a few sesame seeds, it will be more authentic.

Place the mooncakes for at least 1 day, and then bake them for better taste.How to choose delicious mooncakes1, look at the appearance.

First, the mooncake should have a uniform and round shape, and the surface should be full.

Cantonese mooncakes have a light brown surface, with a milky yellow wall, and an even egg coating. The pattern should have the factory name and filling.Beijing mooncakes have no pattern and name.For example, the red skin is brown, not pale and not burnt, not sticky and not leaking.2, smell.Fresh mooncakes have a unique mooncake smell, due to the different ingredients, the smell of skin and filling is different.

If the mooncake is made with poor quality ingredients or has been stored for a long time, it will have a strange smell or a sour smell.3, taste.Generally, Cantonese mooncakes have thin skin and large filling, pure flavor, and soft and crispy texture. If the mooncake is of poor quality, it will have a tough and not crispy skin and filling, and it will also have a bitter taste.

3. Tasting.Generally, traditional Cantonese mooncakes are characterized by thin, flaky crusts, generous fillings, authentic flavors, and a soft, pleasant texture. Poor-quality mooncakes, on the other hand, often have a hard, stiff crust and filling, and may have a bitter taste.