Скачать или смотреть Suzhou Mooncake Recipe

Ingredients:

For the Filling:
450g pork
15g sugar
10g dark soy sauce
12g ginger juice
20g oyster sauce
25g light soy sauce
15g green onion, chopped
25g white sesame seeds
18g sesame oil
150g Zha Cai, chopped


For the Soft Dough:
190g all-purpose flour
38g sugar
60g lard
80g water


For the Pastry Dough:
148g all-purpose flour
74g lard


Instructions:

1. Prepare the Filling:

Combine the pork, sugar, dark soy sauce, ginger juice, oyster sauce, and light soy sauce in a bowl. Mix well with chopsticks.

Add the green onion, white sesame seeds, sesame oil, and Zha Cai. Mix until evenly combined.
Divide the filling into portions of about 37g each. Place them in the refrigerator to freeze until slightly firm.


2. Make the Soft Dough:
Mix the all-purpose flour, sugar, lard, and water together. Knead until it forms a smooth dough.
Wrap the dough in plastic wrap and refrigerate for 1 hour.


3. Make the Pastry Dough:
Combine the all-purpose flour and lard until it forms a cohesive dough.


4. Form the Mooncakes:

Divide both the soft dough and the pastry dough into 20 equal parts each.
Take a piece of the soft dough, flatten it, and wrap it around a piece of pastry dough, sealing the edges tightly.
Repeat for all the pieces. Then, starting with the first piece, flatten it and roll it out. Roll from top to bottom.
Cover the rolled pieces with plastic wrap and refrigerate for 15 minutes.
Repeat the rolling process one more time, then refrigerate for another 15 minutes.
Take the first piece, place it on plastic wrap, press down in the middle, and fold the sides towards the center. Cover with plastic wrap to prevent drying out.
Roll into a circle.


5. Assemble the Mooncakes:

Wrap each piece of dough around a portion of the frozen meat filling, pinching the edges to seal tightly.
Press the seal on top.


6. Bake the Mooncakes:

Preheat the oven to 180°C (350°F).
Bake the mooncakes for 30 minutes, until golden brown and crispy.
Enjoy your homemade Suzhou mooncakes!


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