Ingredients

  • 2 grams of salt.
  • 500g pork suet
  • A small bowl of water
  • Water-oil skin: 320 grams of low-gluten flour
  • 110 grams of water
  • 40 grams of white sugar.
  • 85 grams of lard
  • Puff pastry: 300 grams of low-gluten flour
  • 150 grams of lard.
  • Stuffing: 400g plum pork filling 5g cooking wine, 10g olive oil, 3g white sugar.
  • 10 grams of chopped green onion 5 grams of cooking wine, 10 grams of olive oil, 3 grams of white sugar.
  • 10 grams of dark soy sauce 5 grams of cooking wine, 10 grams of olive oil, and 3 grams of white sugar.
  • 10 grams of light soy sauce 5 grams of cooking wine, 10 grams of olive oil, and 3 grams of white sugar.
  • 10 grams of minced ginger 5 grams of cooking wine, 10 grams of olive oil, and 3 grams of white sugar.
  • 80 grams of pickled mustard 5 grams of cooking wine, 10 grams of olive oil, and 3 grams of white sugar.
  • 1 egg 5 grams of cooking wine, 10 grams of olive oil, and 3 grams of white sugar.

Steps

The most down-to-earth fresh meat mooncake

1. Put the pork suet cut into small pieces into the pot, add half a bowl of water, bring to a boil over high heat, stir-fry and then turn to medium heat. Add water initially Cooking is to prevent the pork from being burned too quickly and causing it to burn.

The most down-to-earth fresh meat mooncake

2. When the water in the pot dries up and the pork begins to produce oil, turn to the lowest heat and continue to simmer. Stir fry a few times to prevent the pork pieces from sticking.

The most down-to-earth fresh meat mooncake

3. When more and more oil is produced and the fat pork pieces gradually shrink into oil residue and turn slightly yellow in color, turn off the heat, take out the oil residue, and let it cool to your hands. warm, sift the cooked lard into a container and it is ready to use. Don't deliberately refrigerate lard until it becomes milky white solid before making mooncakes, as it will be too hard and difficult to blend with the noodles.

The most down-to-earth fresh meat mooncake

4. Mix the water, oil and pastry ingredients thoroughly to form two doughs, then cover them with plastic wrap and let them rest for half an hour.

The most down-to-earth fresh meat mooncake

5. Chop the mustard, scallion and ginger into mince, then put it into a bowl with all other fillings, stir in one direction until stiff.

The most down-to-earth fresh meat mooncake

6. Divide the water and oil skin into 22 grams eachSmall dose, rounded. Divide the pastry into 18g/piece small portions and roll into balls. Can make 25 mooncakes.

The most down-to-earth fresh meat mooncake

7. Take a water-oil dough and roll it out thinly, put a meringue dough on top, then wrap it up and press it flat.

The most down-to-earth fresh meat mooncake

8. Roll it out into a long round shape and roll it up. When rolling, the lighter the force, the better. Too much force will break the thin pastry.

The most down-to-earth fresh meat mooncake

9. Flatten it again, roll it into a long shape, and roll it up to form a small and round mooncake dough.

The most down-to-earth fresh meat mooncake

10. Flatten the dough and roll it into a mooncake skin that is thick in the middle and thin on the edges. Place a spoonful of filling on top, wrap it up, and pinch it tightly.

The most down-to-earth fresh meat mooncake

11. Place the seams downward into the baking pan, lightly brush the surface with a layer of whole egg liquid, sprinkle with sesame seeds, and lightly brush a layer of egg liquid on the sesame seeds, so that the sesame seeds will not fall off easily after baking. .

The most down-to-earth fresh meat mooncake

12. Place in the preheated oven, turn to the wind, and bake at 170 degrees for 25 minutes until the mooncake skin is slightly yellow.

Tips

  1. When making Soviet-style mooncakes, which type of flour should be used?Either way, different flours will have different tastes, it depends on your preference.
  2. Mooncakes made of high-gluten flour are characterized by distinct layers of skin and crispy texture. The low-gluten flour I used has low gluten, and the mooncakes made are softer, break into pieces as soon as you break them, and have a soft feeling that melts in your mouth. It should be noted that different flours have different water absorption properties. When mixing the dough, you should add water while stirring, and increase the amount at any time according to the situation. Only with caution can you ensure a perfect start.
  3. It is recommended to buy pork plum blossoms for filling. It has no tendons. You can easily make the stuffing with a food processor when you get it home, or you can just make it when you buy it. It’s okay if the seller provides it. The most tender among pork is plum blossom. It doesn’t taste like firewood no matter how you cook it. It is extremely tender, alternately fat and lean, fragrant but not greasy. You don’t have to worry about the heat even if you fry the pork chops. See here: Pan-fried Pork Chops with Mashed Potatoes< /li>
  4. Mix the raw meat filling. If you can't control the saltiness, you can mix it and fry it into small meat patties in a pan to taste. Down. Try to make the filling taste a little salty, so that when paired with salt-free mooncake skin, the mooncakes will be 100% delicious.
  5. After the dough is mixed, be sure to let it sit for half an hour to allow the ingredients to be fully mixed into a smooth dough. But do not put it in the refrigerator to rest, otherwise the lard in the dough will harden due to coldness, and the pastry will easily fall apart and become difficult to form a ball.
  6. If you don’t want to boil lard, you can also replace the lard in the recipe with your favorite butter or various oils, but I think it is still lard The mooncakes we make have the best taste of old-fashioned mooncakes, and the taste and crispiness are the best.