What kind of flour is used for fresh meat mooncakes? What kind of meat is used for fresh meat mooncakes and how to make it

Fresh meat mooncake is a dish made of flour, pork and sugar, which is rich in nutrition. It is estimated that friends in the south know more about fresh meat mooncake, and many friends in the north have tasted it less. So what kind of flour is used for fresh meat mooncake? What kind of meat is used for fresh meat mooncake and how to make it? The following is a detailed introduction brought to you by Encyclopedia Knowledge Network, I hope it is useful.

Contents of this article

1. What kind of flour is used for fresh meat mooncakes?

2. What kind of meat is used in fresh meat mooncakes and how to make it

3. How to store fresh meat mooncakes

What kind of flour is used for fresh meat mooncakes

Usually, the flour we refer to is wheat flour (that is, flour ground from wheat). According to the protein content in the flour, we divide the flour into high-gluten flour, medium-gluten flour, and low-gluten flour. Generally, ordinary mooncakes can use medium-gluten flour.

Medium-gluten flour: The protein content is 8.0-10.5%, the color is milky white, between high-gluten and low-gluten flour, and the texture is semi-loose; it is generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc.

What kind of meat is used in fresh meat mooncakes and how to make it

Pork filling is preferred.

How to make fresh meat mooncakes

Main ingredients: 150g all-purpose flour, 60g lard

Methods/Steps

1. Knead the main ingredients of 150g flour, 60g lard, 25g fine sugar and 42g water into a smooth water-oil dough.

2. Knead 100g flour and 50g lard into a smooth pastry dough.

3. Divide the water-oil dough into 15 evenly sized portions. I like to make small mooncakes, so I divide it into 15. If you like larger ones, you can divide it into 10.

4. Divide the shortcrust dough evenly into the same amount as the water-oil dough.

5. After the two doughs are separated, set them aside and let them relax for about 15 minutes, which is just right for making the meat filling. Add the minced meat and various seasonings, and stir continuously in one direction with chopsticks until the meat filling becomes sticky.

6. After 15 minutes, take a small water-oil dough, flatten it, and place the small puff pastry dough on it.

7. Wrap the pastry dough with the water-oil dough, with the seam facing down.

8. Use a rolling pin to roll the dough into an oval shape. Roll up the rolled dough from top to bottom. Roll the rolled dough into an oval shape again. Roll it up from top to bottom as before.

9. Meat filling: Put an appropriate amount of meat in the middle of the dough and wrap the dough as shown. When wrapping, be careful not to get meat or bean paste on the edge, otherwise it will be difficult to stick together and the filling will squeeze out when baking.

10. Gently flatten the wrapped dough and place it with the seam facing down on a baking tray. It is best to cover it with a piece of baking paper. I forgot to do this today. After everything is done, brush a layer of egg yolk on the surface of the dough.

11. Sprinkle some sesame seeds on the surface. Both black and white sesame seeds are fine. Put the baking tray into the preheated oven at 200 degrees, middle layer, for about 20-25 minutes. Because the oven is different, the time is only for reference. Bake until the surface is golden brown.

How to store fresh meat mooncakes

It is recommended to put it in the refrigerator or freezer. Fresh meat mooncakes contain fresh meat, which is easy to spoil and have odor at room temperature. The temperature in the refrigerator is relatively low, which can inhibit the growth and reproduction of bacteria, prevent the fresh meat from spoiling prematurely, and extend the shelf life of the mooncakes.

The fresh meat in fresh meat mooncakes is easy to spoil and its shelf life is generally 1-5 days. It is recommended to eat it as soon as possible.

Fresh meat mooncakes can generally be kept in the refrigerator for about 3-5 days, and in the freezer for about 2 weeks.

Fresh meat mooncakes should not be kept in the freezer for too long, and should be sealed when stored to avoid affecting the taste.