Eat not greasy ༄ "fresh meat moon cake " ༄ crispy to the slag

The favorite ༄ "fresh meat moon cake " ༄ of southern friends... !️ !️ Friends who don't like sweet moon cakes rush up, the outer skin is crispy, and the amount of sugar added to the meat filling in the salty and fragrant juice recipe is not small, and the sweetness can be obviously eaten. The formula amount can be made twelve: 22 grams of water and oil skin, 13 grams of puff pastry, and 25-30 grams of meat filling. In order to facilitate the wrapping, the meat filling can be made a day in advance, and after the reunion, put it in the refrigerator and freeze it overnight! !️ !️

Ingredients

Oilyskin:

All-purposeflour 150 g

Sugar 16 g

Lard 42 g

Roomtemperaturewater 60 g

Puffpastry:

Cakeflour 105 g

Lard 52 g

Meatfilling:

Groundpork 300 g

Sugar 18 g

Cookedwhitesesameseeds 12 g

Lightsoysauce 7 g

darksoysauce 7 g

Oystersauce 5 g

Cookingwine 10 grams

sesameoil 7 grams

salt 3 grams

chickenessence 3 grams

greenoniongingerwater 30 grams

choppedgreenonion 10 grams

mustard 20 grams

Cooking Instructions

Soak chopped green onions and ginger slices in water for 20 minutes to form green onion and ginger water, chopped green onions, and mustard foam.
Put the minced meat in a bowl, add cooked white sesame seeds, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt and chicken essence, and stir well.
Add 30 grams of soaked green onion and ginger water, stir in one direction until strong, and the pork will be sticky and lumpy.
Add chopped green onion and mustard foam and stir well.
Divide into 25 grams and freeze in the refrigerator until firm.
Put all the ingredients in the basin together, knead into a smooth, soft and malleable dough, cover with plastic wrap and relax for half an hour.
Put all the ingredients of the puff pastry dough into a basin together, grasp and knead it into granules, then knead it into a dough, cover it with plastic wrap and relax for half an hour.
22 grams of water and oil skin, 13 grams of puff pastry, all of which are twelve. Take a water oil skin and flatten it, and put in the puff pastry.
Wrap it like a bun and close it tightly. When all is done, cover with plastic wrap to prevent air drying.
Take the first wrapped, press it flat and roll it into a cow's tongue shape, and roll it up from top to bottom.
All ready, cover with plastic wrap and relax for fifteen minutes. Take the first rolled, press it flat, and roll it out into long strips.
Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes. Take the first rolled one, press it flat, and roll it into a round cake shape.
Put in the meat filling, wrap the tiger's mouth, and roll it round.
Press flat, place in a baking tray lined with oiled paper, and seal it.
Put it in the middle of the preheated oven and bake at 180 degrees for about â†”ï¸ 30 minutes
Baked.
Excellent puff pastry.
Juicy minced meat