Fresh Meat Moon Cake of Preserved Vegetable-Wujiang Preserved Vegetable

Published Dec 23, 2020 at 20:13pm ET


Fresh Meat Moon Cake of Preserved Vegetable-Wujiang Preserved Vegetable

Moon Cake Festival is coming again. To tell the truth, this time of year is my biggest headache. Whether it is the Dragon Boat Festival or the Qingming Festival, there are delicious zongzi and Qingtuan. But the Mid-Autumn Festival only has sweet and greasy Cantonese Mooncakes, which may have different personal tastes. I am the ancestor of meat only like to eat meat, but buying fresh meat moon cakes before the Mid-Autumn Festival is one of them. Disasters, especially in Shanghais most famous restaurant, fresh meat mooncakes shop, where crowds often queue for more than half an hour at a time, so stick to the consistent purpose of doing it by oneself, without asking for help. Fresh meat mooncakes are popular in Jiangsu, Zhejiang and Shanghai. The taste of salted and fresh meat is compact, crisp and juicy. So this time, they are made to share with you. I hope more people like them.

Food Material List

  • 1 Meat paste 400g
  • 2 Wujiang pickle 40g
  • 3 Lard (pastry) 100g
  • 4 Common flour (pastry) 200g
  • 5 Lard (water and oil skin) 60g
  • 6 Common flour (oil and water part) 200g
  • 7 Warm water (oil and water part) 100g

Operational steps

  • 1 Prepare the materials and cut the mustard pickles into small dices.
    Fresh Meat Moon
  • 2 Pour proper cooking wine into the minced meat to remove the fishiness (not too much) and stir it with your hands a little.
    Fresh Meat Moon
  • 3 Pour in an egg white, cut small pieces of onion and minced mustard.
    Fresh Meat Moon
  • 4 Pour in proper amount of raw soy sauce, salt and sugar to season. Stir well and put in refrigerator for refrigeration.
    Fresh Meat Moon
  • 5 Take a clean dish and make the crispy part first. Mix the flour and lard well and knead them into a ball. Set aside to rest.
    Fresh Meat Moon
  • 6 Then put all the ingredients of the oil-and-water part on the plate and knead them into a tough dough. Similarly, put them aside and stand still.
    Fresh Meat Moon
  • 7 After half an hour of rest, the pastry is divided into 24G-25G pieces and rounded.
    Fresh Meat Moon
  • 8 Crispy dough is divided into 16G-18G and rounded.
    Fresh Meat Moon
  • 9 Flatten the round water and oil skin on the palm and put the round crispy on it.
    Fresh Meat Moon
  • 10 Hold the crisp ball with one hand and start turning the closure with the other (like steamed buns but without wrinkles)
    Fresh Meat Moon
  • 11 Roll the receptacle down into a cow tongue
    Fresh Meat Moon
  • 12 Roll up and put aside
    Fresh Meat Moon
  • 13 After all, start flattening, rolling and rolling from the first.
    Fresh Meat Moon
  • 14 Repeat an action
    Fresh Meat Moon
  • 15 After the second roll, the dough is flattened and rolled into a slightly thick skin around the middle.
    Fresh Meat Moon
  • 16 Appropriate amount of meat filling is about 28G-30G.
    Fresh Meat Moon
  • 17 The closing part is slightly flattened downward and placed on the baking pan. The baking pan is preheated 180 degrees. The front side is baked for 20 minutes, the back side is baked for 10 minutes, and the front side is golden for 10 minutes. The surrounding area is crisp.
    Fresh Meat Moon

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Healthcare food category

Oven recipes, Snack, Meat 1, Roast, Steamed stuffed bun, Cookies


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