Xiaoxianrou# Mid-Autumn Festival Food Cake Note#

Ingredients

• Common flour (water-oil leather material) 200 grams
• Water (same as above) About 85 grams
• Fine sugar (same as above) 20 grams
• Olive oil (same as above) 20ml
• Whole egg liquid (same as above) 20ml
• Plain flour (for puff pastry) 160g
• Olive oil (same as above) 100g
• Minced meat (stuffing material) 250g
• Onion and ginger juice Appropriate amount
• Light soy sauce 2 spoons
• 老草 3, 5 spoons
• Cooking wine 1, 5 spoons
• Sesame oil 2, 5 spoons
• Sugar About 40 grams
• Chopped green onion A handful
• Pepper Appropriate amount
• Cooked sesame seeds Appropriate amount

Steps

1. Prepare the ingredients for water-oil skin, 200 grams of flour, 85 grams of water, 20 grams of olive oil, 20 grams of egg liquid, and 20 grams of sugar.

2. Put everything into the bread machine and turn on the dough setting.

3. Generally, it will take a quarter of an hour or twenty minutes to form a smooth dough. (Those who don’t have a bread machine can only knead the dough by hand)

4. Divide the mixed dough into 18 to 19 small balls.

5. Cover with plastic wrap and let it rest for half an hour.

6. To make the puff pastry, mix 160 grams of flour and 100 grams of olive oil and knead it into a puff pastry (I followed the Baidu recipe, but after making it, I felt that there was a bit too much puff pastry because it was hot. Pastry is not easy to make and it is difficult to put in too much. Personally, I think we can use less ingredients)

7. It is best to wear disposable gloves when mixing the pastry, as it is too sticky.

8. After mixing the pastry, it is best to chill it in the refrigerator before use, otherwise it will be difficult to operate. I refrigerated it first, but it still didn’t work well when I took it out, and then put it in the freezer. . It is recommended to freeze it for a while before it can be used.

9. For fresh minced meat, I beat the plum meat into minced meat myself with a mixing stick.

10. Add appropriate amount of water to the onion and ginger, and use a stirring rod to beat the onion and ginger juice.

11. Add to the minced meat and mix well.

12. Mix various seasonings according to the recipe, increase or decrease as appropriate, and add according to personal taste.

13. Add the seasonings to the minced meat and mix well.

14. Add chopped green onion and stir in one direction to add gluten. This is very important and affects the taste. (Baidu posts add diced mustard. I don’t like that. You can add it according to your own taste.)

15. Mix the meat filling, take an appropriate amount of meat filling, about 20 grams, toss with both hands, and shape into small meatballs.

16. Take a small water-oil-skinned dumpling and flatten it.

17. Add appropriate amount of pastry.

18. After wrapping, press it slightly.

19. Use a rolling pin to roll it into a ox tongue shape, and be gentle when rolling it.

20. Roll it up from top to bottom.

21. After rolling everything, cover with plastic wrap and let it rest for half an hour. A longer time is better.

22. Start wrapping. Take one first and press it in the middle with chopsticks.

23. Then pinch it with both ends of your hands and draw it toward the middle.

24. Then flatten it and roll it into a thin crust.

25. Wrap the meat filling. (The meat filling is also put into the freezer for a while after shaping. It is easy to wrap. Be careful not to freeze it all.)

26. Tighten the bag as much as possible and remove excess top leather. (You still have to leave some room to remove the excess top. I have many pursuits of perfection, but the result is that the skin breaks and the soup flows out during baking, which makes it look ugly