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Crispy Shrimp Moon Cake
Fresh meat mooncakes have always been a delicacy of the Mid Autumn Festival in Shanghai. Every month before the Mid Autumn Festival, the streets and lanes are filled with the fragrance of fresh meat mooncakes, and there are also long queues for fresh meat mooncakes. I also like fresh meat moon cakes, but I eat pork every year. This year, I wanted to change my taste, so I made this shrimp moon cake. Although the Mid Autumn Festival has passed, I think this formula can be retained.① Scallion and ginger water: cut the scallions into sections, cut ginger into shreds, add half a bowl of water, knead the scallions and ginger until the water is slightly green, and let it stand for 10 minutes.② High speed rotation of the meat grinder will produce high temperature, so it is better to refrigerate shrimp, pork stuffing, onion and ginger water and other materials in advance.③ The shrimp meat will taste better if it is granulated.④ The shrimp filling will be better if it is frozen.⑤ The seasoning can be increased or decreased according to your taste.⑥ This time, we use big pastry, which is more efficient. We can also use small pastry, which has more layers. Vegetable oil can be replaced with lard, which has a better shortening effect, but it is healthier.
Step 1 . Shrimp and pork fillings are put in the meat grinder, and 1 teaspoon of white granulated sugar and 1 tablespoon of delicious delicious extra grade soy sauce are added.
Step 2 . Add 1 tablespoon of Vermicelli Oyster Sauce and 1 tablespoon of Scallion and Ginger Water. Please see the tips for onion and ginger water.
Step 3 . Cover and beat for 20 seconds, add 1 tablespoon of onion and ginger water, and beat for about 20 seconds, then the shrimp meat will be ready.
Step 4 . Divide the meat fillings into 6 portions, ball them into balls, and freeze them in the refrigerator for 1 hour.
Step 5 . This is cake crust material: 100 grams of medium gluten flour, a little sugar, 20 grams of vegetable oil, 50 grams of milk are needed for water and oil crust; The pastry needs 75g medium gluten flour and 40g vegetable oil.
Step 6 . First rub the pastry: mix 75g flour and 40g vegetable oil, rub thoroughly, and wrap it with plastic wrap; Rub the water and oil skin again: 100g flour+sugar+20g vegetable oil+50g milk, mix it into a ball, rub it repeatedly on the chopping board, knead it into a smooth dough, and also wrap the fresh-keeping film.
Step 7 . The water and oil crust is flattened into a big round cake, wrapped in pastry, and squeezed tightly.
Step 8 . Roll it into a rectangle, about 5~7mm thick, and fold it three times. Cover it with plastic wrap and wake up for 10 minutes. Refrigerate it when it is hot.
Step 9 . Then roll it into a rectangle with a thickness of about 3mm, roll it up along the long side, and roll it tightly. When rolling to the other side, brush water on the edge to facilitate bonding.
Step 10 . After the roll is finished, it is slightly twisted and cut into 6 equal parts. The dough germ without operation is covered with a fresh-keeping film to prevent the wind from drying.
Step 11 . Take a dough germ, fold both ends towards the middle, press it into a round cake, and then roll it into a round dough with thick middle and thin edge.
Step 12 . Take a shrimp meat ball and place it in the center of the dough.
Step 13 . Press the filling with the thumb of the left hand towards the palm of the right hand, push the crust up with the tiger's mouth of the right hand, and close the mouth while rotating with the left and right hands.
Step 14 . Squeeze and close the mouth, and then sort out the shape. The moon cake is a flat round cake, which cannot be hemispherical like a crisp egg yolk.
Step 15 . Preheat the oven at 180 ℃ in advance, place the baking pan on the middle and upper layers, and bake for about 30 minutes.
Step 16 . Shrimp meat pastry moon cake, the crust is crisp to the dregs, the shrimp meat is delicious and delicious!
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