Suzhou-style fresh meat mooncakes|thin skin, most juicy meat, crispy and dregs|Super detailed video

Cooking Instructions

1. Install the blending knife, add 300g of pork, set 10 seconds to 11 settings Cover the main pot, start grinding the meat, and beat the meat into a Gremy kitchen processor for later use.
   The powerful meat grinding function of Gremi Kitchen only takes 10 seconds, and it is a good helper in the kitchen~

   

2. Add sugar, white sesame seeds, dark soy sauce, light soy sauce, sesame oil, oyster sauce, salt, chopped green onion and minced mustard to the minced meat and mix well.

   

3. After mixing well, add the cooking wine several times, stir constantly, and pour it in batches until the cooking wine is completely absorbed, and in the same way, 30g of green onion and ginger water is also slowly added to the meat filling in stages.
   Whip in a clockwise circular motion until sticky. Refrigerate and set aside.

   

4. To make the oil skin, install a mixing knife, and weigh the oil skin ingredients: all-purpose flour, lard, water, and sugar into the main pot of Gremi Kitchen. Set 5 minutes, speed 2 knead into a dough with good ductility and easy film release.
   Wrap the kneaded oily skin in plastic wrap and send it to the refrigerator for more than 30 minutes to form a dough.

   

5. To make the puff pastry, sift the cake flour and add the lard. Use a rubber spatula to stir until there is no dry powder to form a puff pastry, and you can knead it a few times with your hands to form a ball. Puff pastry dough is also sent to the refrigerator in the summer.

   

6. Divide the loose oil skin and puff pastry into 12 equal parts, about 13g of puff pastry and about 22g of water oil skin, rub them round one by one, and cover with plastic wrap to prevent air drying.

   

7. Roll out a dough with an oily skin into a round sheet and add a puff pastry. Use the tiger's mouth to push the outer skin from the bottom to the top, pinch the mouth tightly, roll the dough with the mouth facing down, and do the same for the rest of the dough.

   

8. Roll out for the first time, take a portion of wrapped dough, close the mouth upwards and flatten it once from the middle to the top and down to roll it into an oval 10~12cm long beef tongue-like dough sheet (do not roll it back and forth), and roll it into a cylinder from top to bottom.

   

9. Roll all into a cylinder and relax for 15 minutes, cover with plastic wrap to prevent air drying.

   

10. Take a raised dough roll and place it vertically, roll the dough again from the middle to the top and down into long strips (do not roll back and forth), and roll up again from top to bottom.

    

11. The rest of the dough is the same, cover with plastic wrap and relax for 15 minutes.

    

12. Press the second loose puff pastry from the middle with your thumb, then pinch the left and right ends to the middle, and press it with your palm.
    Roll out the dough sheet, roll it up and down once, turn the dough sheet at 90 degrees and roll it up and down again to form a nearly large round dough sheet.

    

13. Put about 25g of meat filling in the middle of the rolled dough sheet, smooth the side of the wrap when wrapping, close the mouth like a bun, wrap the dough tightly and firmly, pull off the excess dough, and press the raw embryo with the help of a scraper or palm.

    

14. Place the baking tray with the mouth facing down in turn, and dip the mooncake seal in red and stamp it in the center of the mooncake.

    

15. Preheat the oven to 180 degrees and bake at 180 degrees for 30 minutes, if you like a flat cake on both sides, you can bake for 15 minutes and then turn over and bake for 15 minutes.

    

16. Fresh meat mooncakes are baked

    

17. Crispy slag, when taking pictures, the puff pastry fell to the ground (/ω)

    

18. Eaten hot, the skin is thin, the meat is mostly juicy, and the skin is crispy and delicious.