meat

Fresh meat crispy pancakes (mooncakes)

Food Material List

  • 1 Oil and Water Skin: Medium Gluten Flour 240g
  • 2 warm water 100g
  • 3 White granulated sugar 16g
  • 4 lard 70g
  • 5 Crisp: Medium gluten flour 140g
  • 6 lard 70g
  • 7 Stuffing: pork and pork Appropriate amount
  • 8 Raw extract, salt, chicken essence, cooking wine, white pepper, corn oil Each appropriate amount

Operational steps

  • 1 Pig pork slices add salt, chicken essence, white pepper, cooking wine, soy sauce, a small amount of corn oil and meat stuffing.
    Fresh meat crispy
  • 2 Crisp and dough
    Fresh meat crispy
  • 3 Oil and water also make dough.
    Fresh meat crispy
  • 4 All the ingredients are ready. Wake up for 10 minutes with dough cover and fresh-keeping film.
    Fresh meat crispy
  • 5 Water and oil skin and crispy are separated into 20 parts and kneaded into a ball.
    Fresh meat crispy
  • 6 Squeeze the water and oil skin into the crisp by wrapping it flat, rolling it into an oval shape and rolling it up at one end.
    Fresh meat crispy
  • 7 All rolled up, covered with fresh-keeping film and wake up for 10 minutes. Roll it again into an ellipse and roll it up from one end.
    Fresh meat crispy
  • 8 Roll round with a rolling pin, wrap in meat fillings, and put the mouth down into the baking pan. The oven is preheated at 200 degrees.
    Fresh meat crispy
  • 9 The surface can be written with edible pigments, painted circles, or brushed with egg liquid, sprinkled with sesame.
    Fresh meat crispy
  • 10 Put it in the middle of the oven at 200 degrees for 20 minutes.
    Fresh meat crispy
  • 11 The fragrant crispy pork pancake (moon cake) is out of the oven.
    Fresh meat crispy
  • 12 single
    Fresh meat crispy
  • 13 single
    Fresh meat crispy
  • 14 Lets have a look again.
    Fresh meat crispy

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