Fresh pork and dried vegetable roll mooncakes

Mooncakes Cake Typically eaten before or around the Mid-Autumn Festival, traditional Mooncakes Mostly Egg yolk Mooncakes, savory meat mooncakes. Later, many types of mooncakes appeared, one of which is Pickled cabbage Savory meat mooncakes. This type of mooncake has a similar preparation method to Suzhou mooncakes, with both oil paste and water-based dough, resulting in a crispy texture.

How to make pickled cabbage savory meat mooncakes

Compared to the more traditional savory meat mooncake recipe, if you find it too complicated, you can use partial water dough and oil paste.

Ingredients Preparation

Pickled cabbage one,Sesame，Ginger 2 tablespoons of (liao jiu), 120g of water, 150g of low-gluten flour,Soy sauce 1 tablespoon, 5g of salt, 5g of sugar,Vegetable oil 50g, 100g of vegetable oil, 2 scallions, 1 egg yolk.

Steps

1. Chop the pickled cabbage and scallions, mix with the seasonings and refrigerate.

2. Mix water,Flour and vegetable oil to make water dough. Mix vegetable oil and flour to make oil paste. Divide into small portions for later use.

3. Flatten and wrap the water dough with oil paste, seal and then roll it out into a long strip, roll it up and let it rest for 20 minutes, then roll it out again and repeat.

4. Then put the ready pickled cabbage savory meat filling into the dough, wrap it up, brush with egg yolk, and sprinkle with sesame.

5. Place in a preheated oven at 180 degrees for 30 minutes. How to make authentic pickled cabbage savory meat mooncakes

To make authentic pickled cabbage savory meat mooncakes, you must first prepare the oil dough and oil paste well.

Ingredients preparation

220g of flour,

pork filling 160g, appropriate amount of vegetable oil, appropriate amount of pickled cabbage, 1 scallion, appropriate amount of ginger, 1 egg, 1 tablespoon of soy sauce, 3g of salt, 1 tablespoon of oyster sauce, 10g of sugar, 1 tablespoon of (liao jiu), 1 tablespoon of fragrant oil, appropriate amount of five spice powder.Black pepper powder,chicken powder powder.Steps 1. Mix flour, vegetable oil, salt, sugar, and water, knead and cover for 20 minutes;

2. While one side is oil, flip and mix flour into the oil, form a dough and knead, cover and let it rest for 20 minutes.

3. Mix pork filling, pickled cabbage, scallion, ginger, egg liquid, soy sauce, (liao jiu), oyster sauce, fragrant oil, five spice powder, black pepper, and chicken powder.

4. Take a portion of water dough, wrap with oil paste, seal and flatten, roll it into a long strip, roll it up and let it rest for 20 minutes, then roll it out again and repeat.

5. Place vertically, then roll it out again and repeat.

6. Fold the two ends of the long roll inwards, flatten and spread out into a skin, fill with meat filling, and seal the opening.

7. Place the sealed opening facing down on the baking sheet, slightly flatten, and preheat the oven to 180 degrees for 10 minutes. Then remove and brush with egg liquid, sprinkle with sesame, and bake for another 10 minutes at 180 degrees.

Tips

If the filling is too sticky, add a little water to stir.

Tips for making pickled cabbage savory meat mooncakes

First, we will make pickled cabbage savory meat mooncakes. The filling must be good. The pickled cabbage in China is most famous, and of course, the meat must be fresh. Don't buy "zombie meat" that has been frozen for decades. When making the dough, if you want it to be crispy, you need to make oil paste and water dough separately. When mixing, pay attention to stretching, rolling, and resting, and then stretching again.

Finally, bake it. The baking time for each oven is different, this time is just a general range, please adjust according to your own situation.

First, we make fresh vegetable and pork mooncakes. The filling must be of good quality, and the most famous vegetable in China for this purpose is. Of course, the pork must be fresh; don't buy "zombie meat" that has been frozen for decades. When making the dough, if you want it to be crispy, you need to make oil dough and water dough separately. When mixing them, be sure to roll them into long strips, roll them up, let them rest, and then roll them again, repeating the process. Finally, we bake them. The baking time will vary depending on the oven, so this is just a general guideline.