Corn meat moon cake
A few days ago, I made a su style cake with fresh meat. Half of the meat is left.Because it is more suitable for your own taste, I want to continue to do it, but change the taste.Some corn was added to make the stuffing. It really tasted better. I ate two in one go before it was completely cooled down1. the amount of salt in the excipients is put into the oily skin and pork stuffing respectively.2. due to the different water absorption of flour, if the water and oil skins are too dry, a small amount of water can be added (it is easy to operate if the water and oil skins are slightly moistened).3. my meat stuffing has been seasoned in advance, so there is no need to add other ingredients.3. the baking time shall be determined according to the spleen of each oven.
Step 1 . All materials
Step 2 . Oily skin (50g flour, 15g lard, 25g water, 2G salt, 2G sugar)
Step 3 . Pastry (50g flour, 23g lard)
Step 4 . Mix and knead the water and oil skins and pastry respectively into a ball (the water and oil skins need to be kneaded for a few minutes), then cover with fresh-keeping film or wet cloth and wake up for about half an hour
Step 5 . Divide the awakened water, oil and pastry into 4 equal parts
Step 6 . Knead the water and oil skin a few times, roll it into a circle, and put the pastry on it
Step 7 . Slowly close, wrap the pastry, and pinch the closing tightly
Step 8 . Close the mouth down and press it slightly flat
Step 9 . Roll into tongue shape
Step 10 . Then gently roll it up from top to bottom, cover it again and wake up for ten minutes
Step 11 . Then roll it into tongue shape in the same way
Step 12 . Roll it up again and let it stand for another ten minutes. Repeat the above action again
Step 13 . Blanch corn kernels in water
Step 14 . Put it into the pork stuffing and mix well (my meat stuffing has been seasoned in advance, so there is no need to add other ingredients)
Step 15 . Then, with the help of hands, first round it into a small circle, then roll it into a round skin with a slightly thick middle and a thin circumference, and put an appropriate amount of adjusted corn meat stuffing
Step 16 . Slowly close and pinch
Step 17 . Close the mouth down, and then gently roll it flat
Step 18 . Make all the dough and put it in the baking pan
Step 19 . Preheat the oven in advance, put it into the oven and bake it at 160 ℃ for 20 minutes (cover tin foil on the upper layer after it is slightly shaped), and then continue to heat it for 10 minutes.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
