亚米精選

Cha Cha Daily Recipe - Mooncake with Fresh Meat and Mustard Vegetables

Happy Mid-Autumn Festival everyone! ! ! ! I want to eat moon cakes~~~     


Probably everyone will have the same rejection after seeing the fresh meat mustard mooncake as I did when I first heard its name (except people from Zhejiang and Shanghai)    But! ! ! After eating it, I realized that the world is so delicious! ! ! ! ! ! ! !


If you find it strange, think of it as a pie or shortbread.


In addition, the meat with plum vegetables is also delicious! ! ! The kind that burnt to the brilliance



Yes, I finally made this mooncake with fresh meat and mustard greens, and I made my own mooncake this year.


I swear I don't want to make shortbread again in the next year_(:з"∠)_I'm so tired and troublesome




In fact, the general process is similar to the brown sugar shortcake made the day before yesterday, the difference is that this time low-gluten flour and lard are used, and the fillings are different.


The low-gluten flour and lard are really super soft, soft to the touch, and the ductility is very good when kneading the dough, and it can be stretched and stretched like ramen.


The puff pastry was still soft today, so I wrapped it in plastic wrap and threw it in the fridge to chill.

The other is the difference in fillings

The filling of fresh meat mustard is minced pork 420g + mustard 120g +A small piece of ginger+20g chopped green onion +40g soy sauce+a little salt+15g sesame oil.

The weight ratio of oil skin: pastry: filling is 20g:25g:35g.

This is the stuffing that is divided into groups~


The oil skin and the pastry are divided into groups, and it is easier to roll out and wrap them in a circle


Today I cover with plastic wrap! ! !


Today's oil skin is still very oily even if it is wrapped in pastry, it is a little easy to break the skin when wrapping it...just be careful and be careful

After wrapping, cover with plastic wrap and let stand for 20 minutes. Brush with egg wash and bake at 180 degrees for 18 minutes.


The first batch was put into the oven without egg wash and without any decoration, and it came out in vain


During the roasting process, I turned on the oven to check the inside. The smell of lard and stuffing filled the room, which made me thirsty (doing this is too exhausting and hungry)

Obviously the puff pastry is not very high today, not only because the cake has more fillings today, but also because the puff pastry is better today~~


It's out of the oven



Click and piu     the pastry is up



Take a bite while it's still hot, the gravy is still well sealed in the cake, so fresh! ! ! ! Delicious! ! ! !


You can see layers of puff pastry. Compared with the firm brown sugar shortbread last time, this one is really too puffy.

Yummy, mustard and fresh meat mooncake((((ી(･◡･)ʃ))))))


I hope everyone can eat this delicious food! ! ! ! ! Once again, I wish you all a happy Mid-Autumn Festival! ! ! ! ! ! ! ! ! ! ! !



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亚米精選

叉叉每日食谱——鲜肉榨菜月饼

大家中秋快乐呀！！！！要吃月饼哦~~~     


大概大家看到鲜肉榨菜月饼后一定和我当初听到它的名字时有一样的排斥反应(浙沪人除外)    但是！！！吃了之后才知道人间竟有如此美味！！！！！！！！


如果觉得奇怪的话把它当鲜肉榨菜馅儿饼或者酥饼就好啦


另外梅菜肉的也好吃！！！那种烤得焦焦的



没错最终我还是做了这个鲜肉榨菜月饼，今年也自己做月饼了呢。


我发誓往后一年内我再也不想做酥饼了_(:з」∠)_好累好麻烦




其实大致流程和前天做的红糖酥饼差不多，区别是这次用了低筋面粉和猪油，并且馅料不同。


低筋面粉加猪油真的超级超级软啊，软绵绵的手感好好，而且在揉面的时候延展性就已经非常好了，可以拉长拉长像拉面一样。


今天油酥依然软趴趴，所以我用保鲜膜包起来把它扔到冰箱里冷藏了。

另外就是馅料的不同

鲜肉榨菜的馅料是猪肉末420g+榨菜120g +一小片姜+葱花20g +酱油40g+一点点盐+香油15g。

油皮：油酥：馅料重量比是20g:25g:35g。

这个是分好团的馅料~


油皮和油酥分团之后搓圆比较好擀开也比较好被包在里面


今天我盖保鲜膜啦！！！


今天的油皮包了油酥还是特别油，包的时候有点容易破皮.....只能小心再小心了

包好后再盖保鲜膜静置二十分钟刷蛋液入烤箱180度烤18分钟。


第一批入烤箱的没有刷蛋液，也没有任何装饰，烤出来就白白的


烤的过程中我打开烤箱查看里面的情况，满屋子都是猪油和馅料的香味，馋死我了(做这个太耗体力做饿了)

很明显今天这个就没有膨特别高，除了因为今天这个饼馅料比较多，还因为今天酥皮做得比较好~~


烤完出炉啦



按一下，piu     酥皮翘起来啦



趁热一口咬下去，肉汁还被完好地封在饼里，好鲜！！！！好好吃！！！！


能看到一层层的酥皮，和上次那个比较结实的红糖酥饼比，这个真的是过于酥了。

好好吃啊榨菜鲜肉月饼(((((ી(･◡･)ʃ)))))


希望大家也能吃到这样的美味！！！！！再一次祝大家中秋快乐！！！！！！！！！！！！