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Mooncake Stuffed with Meat

  • Difficulty

    challenge

  • Serves

    5

  • Preparation time

    1h

  • Total time

    1h 35min

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Ingredients

  • Oily dough wrapper
  • Medium gluten flour
    200g
  • Lard oil
    70g
  • Hot water
    80g
  • Powdered sugar
    20g
  • Pastry
  • Low gluten flour
    160g
  • Lard oil
    80g
  • Pork stuffing
  • Minced pork
    400g
  • Chopped pickled mustard root
    50g
  • Light soy sauce
    20g
  • Oyster sauce
    20g
  • Dark soy sauce
    5g
  • White sugar
    5g
  • Sesame oil
    20g
  • Scallion-ginger liquid
    50g
  • Starch
    5g

Preparation

  • step 1

    Put 400g minced pork, 20g light soy sauce, 20g oyster sauce and 5g dark soy sauce into the mixing bowl

  • step 2

    Add 5g white sugar, 5g starch, 20g sesame oil and 50g scallion-ginger liquid

  • step 3

    Mix the ingredients at 30sec/BREV4

  • step 4

    Add 50g chopped pickled mustard root

  • step 5

    Mix the ingredients at 30sec/BREV4 uniformly and then take them out

  • step 6

    Rub the meat into balls sized as table tennis, refrigerate them in a refrigerator, and clean the mixing bowl

  • step 7

    Put 200g medium gluten flour, 80g warm water, 20g powdered sugar and 70g lard oil into the mixing bowl

  • step 8

    Operate the KNEAD mode for 3min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it for 20min

  • step 9

    Put 160g low gluten flour and 80g lard oil in a bowl and fully mix them to form a pastry

  • step 10

    Divide the pastry into 18 equal parts and knead each into a dough sphere

  • step 11

    Divide the relaxed oily wrapper into 18 equal parts, knead each of them into a dough sphere, cover each with plastic wrap, and relax it for 10min

  • step 12

    Take an oily dough wrapper, press it with the smooth surface downward, wrap a stuffing ball with it, and close the opening of the wrapper with the jaw between the thumb and the index finger Rub the bun into a sphere, place all the buns in order, and cover them with plastic wrap

  • step 13

    Take a wrapped dough sphere, press it with the smooth surface downwards, roll it into an oval shape with a rolling pin Roll each dough oval into a cylinder, arrange them in turn, cover them with plastic wrap to relax them for 10min

  • step 14

    Take a dough cylinder, press it with the smooth surface downwards, roll it into a strip shape with a rolling pin Roll each dough strip into a cylinder, roll it, arrange them in turn, cover them with plastic wrap to relax them for 10min

  • step 15

    Take a dough sphere, press it with the smooth surface downwards, roll it into a circular shape with a rolling pin

  • step 16

    Wrap the frozen pork stuffing

  • step 17

    Preheat the oven to 190℃ and seal on all the dough cakes

  • step 18

    Bake the dough cakes on the middle baking tray in the oven for about 30min Ready for enjoyment

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