Tuesday, September 3, 2013

[recipe post] Suzhou style meat mooncakes

Insert back story here.

This recipe is for my friend K. Just don't freak out when you see how much lard goes in, dear!

For the water dough
200g plain flour
50g strong bread flour
35g sugar
50g lard
20g honey dissolved in 125ml warm water

For the lard dough
200g plain flour
110g lard

For the filling
500g pork mince
2 tbsp soy sauce
2 teaspoon salt
3 tsp sugar
2 tbsp shaoxing wine
2 tsp sesame oil
1 egg

First, prepare the water dough. Mix the water dough ingredients together in a bowl, knead until it is smooth. Rest for 30 minutes covered with a damp tea towel.

Prepare the lard dough. Mix and knead the lard and flour together until well combined. Rest the dough, covered, for 20 minutes.

Mix and knead the filling ingredients together, until the meat feels a little bouncy.

Divide the doughs into 8 even portions. Roll into balls.

Roll out the water dough slightly. Wrap the water dough around the lard dough completely. Roll the dough out, fold into three, repeat twice. Roll out into a long strip. Roll this up tightly, and cut into half. Place on a slightly floured board, cut side down, before pressing down and rolling out into a circle approx 10 cm diameter. 

Dollop a generous portion of the filling in the centre. Fold the pastry over, and pinch slightly to seal. 

Repeat for the remainder. Makes 16 in total.

Bake in a preheated 180C oven for 25 minutes. 

1 comment:

  1. I love baking and did so almost everyday before I got too busy managing a Chinese Restaurant in Capalaba area. But this seems easy to prepare, I'd love to do this on the weekend with the kids, thanks for the recipe!