Braised Beef Mooncake

Beef mooncakes are a type of salty mooncakes. People in many areas prefer to eat salty mooncakes, which taste like beef and have some umami flavor. However, many people can't figure out how to make them. In fact, if you want to make this kind of mooncake more authentic, you need to chop the beef filling well and drain the water. This will make the beef less fishy and more flavorful.

Ingredients

Filling:

Minced beef, green onion, ginger water, appropriate amount of sesame seeds, soy sauce, five-spice powder, salt, MSG, sugar, eggs, oil, and cornstarch.

Water dough: 100g flour, 35g oil, 50g water, sugar, salt.

Oil dough: 100g flour, 50g oil.

Preparation method

1. Wash the minced beef with clean water to remove the blood, then add all the auxiliary ingredients in the filling. Mix well, shred and set aside.

2. Put all the ingredients in the water dough together, knead it into dough, wrap it with plastic wrap and let it rest for 15 minutes.

3. Put all ingredients related to the dough together, mix into a dough and let it rest for 15 minutes.

4. Divide the oil dough and water dough into equal portions. Flatten the water dough and wrap it in the oil dough to seal the opening. Quickly flatten it again and use a rolling pin to shape it into a tongue. Roll it up again, flatten it again, use a rolling pin to make it longer, then roll it up again. Do it one by one and set it aside to rest for 15 minutes.

5. Take out a roll that has been proofed, flatten it, roll it, put the filling in it, wrap it up, and place it on the baking tray.

6. Prepare the wrapped food and place it on the baking tray.

Production process

Raw materials → Raw material pretreatment → Stuffing → Stuffing distribution → Stuffing → Forming and decoration → Baking → Cooling → Finished product packaging

Raw material formula

Wrapper: refined flour 13, sesame oil 2; Crispy material: refined flour 28, sesame oil 14; Filling: cooked standard flour 6, white sugar 12, braised beef 5, beef flavor B-6 1, vegetable oil 0.3, walnut kernels 3, pepper powder 0.03, sesame oil 3, sesame oil 4, salt 0.05, MSG 0.003. (Kg)

Preparation method

① Raw material pretreatment:

Soak the walnut kernels to remove the astringency and chop them into small pieces. Cut the braised beef into small square pieces.

② After preparing the skin, crispy material and filling according to their respective preparation methods, open the crispy material.

Roll the dough into strips and divide them into sections. Wrap the fillings one by one and pat them into flat round shapes. Before putting them into the oven, use edible red pigment to print the word "beef" on the surface. Put it into the oven and bake until both sides turn wheat yellow and are cooked through, then take it out of the oven to cool and package the finished product.

Process requirements

① Making gluten dough:

Sift the flour first to loosen it and mix in air to reduce the amount of gluten formed in the dough during kneading. Then pour the flour onto the workbench, add oil and water to the flour, stir with your hands, and then slowly mix in the flour to make a gluten dough of appropriate hardness.

② Making the puff pastry dough:

Sift the flour and pour it onto the workbench. Add oil and mix well. Knead the dough repeatedly with your hands to make the puff pastry. Do not add water when preparing the puff pastry. Its hardness should be consistent with that of the gluten dough. Otherwise, the puff pastry will burst when wrapping or rolling it.

③ Make the filling:

All ingredients for making the filling must be cooked products. Cooked flour is required so that it will not produce gluten under the influence of moisture in the filling and affect the looseness and freshness of the product. The principle is to rub the filling to make all kinds of fillings fully mixed. Do not use mechanical stirring for too long to avoid strengthening the formation of gluten and affecting the taste of the product. Granulated sugar is generally used in the filling, and powdered sugar should not be edible.