Materials
Steps for making fresh meat mooncakes
Oily skin making
Weigh out the ingredients and pour them into the kneading bowl.
First, mix the water and oil at a low speed, then increase the speed.
Once the dough is no longer covered in dry flour, wrap it in plastic wrap and let it rest for 30 minutes.
Shortcrust pastry making
Mix cake flour and softened lard until smooth.
No dry powder required
Pork mincing: Pour the prepared minced pork into the machine
Add the seasonings from my recipe.
If you don't have a machine, you can do it by hand. I used a machine to mix it for four minutes; if you're mixing by hand, you'll need to increase the time accordingly.
Divide the mixed minced meat into small meatballs of 30 grams each.
Place the divided minced meat on a baking tray and freeze for 40 minutes (the meatballs will be easier to handle later).
10 grams of oil-based shortening
20g oily skin
Wrap the oil-based dough with the oil-based dough.
Wrap it tightly, otherwise the pastry will leak out when you roll it out later.
Packaged finished product
With the opening facing upwards, gently press it down.
Roll it out with a rolling pin
After rolling it out, roll it up from top to bottom.
Roll it up and let it rest for 10 minutes.
Roll out the relaxed dough with the seam facing up.
Roll it out and then roll it up.
Relax for 10 minutes as well.
The rested dough should be placed seam-side up.
Press down with the middle of your fingers
Pinch from both ends towards the middle
Pinch the dough and roll it out into a circle with a rolling pin.
Thick in the middle and thin around the edges
Freezing the minced meat beforehand makes it easier to wrap (the minced meat doesn't need to be frozen very hard, about 40 minutes is enough).
Wrap the meat filling inside and seal it.
Wrapped mooncakes
Prepare the stamp
Once the label is on, you can prepare to bake.
Preheat oven to 180°C with 4D convection fan on.
Once the oven is preheated, place the mooncakes on the second rack and bake for 18-20 minutes.
A good fresh meat mooncake should have a crispy crust, a thin filling, and plenty of juice.
Finish
Tips for making fresh meat mooncakes
It's recommended to make and eat fresh meat mooncakes as soon as possible. If you make a lot, you can freeze the unbaked mooncake dough and bake them whenever you want to eat them.
