Moon cake is the traditional food of our country, and there are also very beautiful legends. It is a very classic Chinese food. There are so many kinds of moon cakes. Today I'd like to talk about Xucheng fresh meat moon cakes. Let's have a look together.
The practice of Xucheng fresh meat moon cake
The fresh meat moon cake stuffing developed by Xu Cheng was developed by a chef working in Diaoyutai State Guesthouse in Beijing. The chef cooks dishes for many heads of state and has hosted numerous state banquets. He is a chef King level chef. This 60 year old chef, the meat stuffing researched and developed, does not have any chemical additives. Therefore, the fresh meat moon cake of Xucheng building also has its unique taste, which is more and more popular with the public and foreign tourists.
Production process of fresh meat moon cake:
Step 1: first, make fresh meat filling. Pour the meat and all the seasoning into a large bowl. Use chopsticks to stir until it is strong and ready to use.
Step2: mix all ingredients of the dough to make a smooth dough.
Step 3: mix all ingredients of pastry into a dough.
Step 4: divide the dough into 9 equal sized ones, and let it rest for about 15 minutes.
Step 5: squash a small dough of water and oil on the palm of your hand.
Step 6: put the pastry on the battered dough. Pick up the pastry with a dough of tare.
Step 7: put the wrapped dough face up on the chopping board and flatten it with the palm of your hand.
Step 8: roll the dough into an oval shape with a rolling pin. Roll out the good face and roll it up from the outside to the inside.
Step 9: roll up the rolled dough, and then roll out the oval shaped dough with a rolling pin. Roll up the face again.
Step 10: roll the rolled dough into a round patch with a rolling pin.
Step11: put the fresh meat filling in the middle of the dough and wrap it. When packing, pay attention that the meat filling cannot be stained on the closing part, otherwise the closing part is difficult to bond tightly, and the filling may be squeezed out when baking.
Step 12: put the wrapped dough face down on the baking tray. Hold the dough in the palm of your hand and press it gently. Do not use force when pressing, otherwise the bottom closing may be crushed.
Step 13: after making all the mooncake dough in turn, brush a layer of yolk on the dough surface.
Step 14: sprinkle some white sesame or black sesame on the dough surface.
Step15: put the baking tray in the preheated oven, 200 degrees, middle layer, 20-50 minutes.
Introduction of Xucheng fresh meat moon cake
Ancient mooncakes were eaten as sacrifices on the Mid Autumn Festival. It is said that the custom of eating moon cakes on Mid Autumn Festival appeared in Tang Dynasty. In the Northern Song Dynasty, this kind of cake was called "palace cake", which was popular in the palace, but also spread to the people. At that time, it was commonly known as "small cake" and "Moon Group". Later, it became a circle, which implied a happy reunion.
Few people in the south don't like Soviet style mooncakes. They look golden and greasy. They have a crisp skin and a variety of tastes. Sweet fillings include pine nuts, walnuts, roses, red beans, etc.; salty fillings include ham, shrimp, chives, etc. I'm afraid the most memorable one is fresh meat moon cake. In front of the stalls of time-honored brands, there are teams waiting for mooncakes to come out all the year round. The Mid Autumn Festival is in short supply. The fresh meat moon cakes are crispy on the outside, with delicious meat filling and fragrant fragrance: Xucheng's fresh meat moon cakes are big, thick and round, with a tough bite.
The Soviet style moon cake originated in Yangzhou. So, why is it called "Soviet style moon cake"? Because at the earliest time, the moon cake was called "Su style moon cake". Because Su and Su share the same voice, it was passed down. As time goes on, everyone thought it was "Su style moon cake", so the Soviet style moon cake passed down. Su Dongpo has poem cloud: 'small cake is like chewing the moon, in which there are crisp and happy.
The fresh meat moon cake stuffing developed by Xu Cheng was developed by a chef working in Diaoyutai State Guesthouse in Beijing. The chef cooks dishes for many heads of state and has hosted numerous state banquets. He is a chef King level chef. This 60 year old chef, the meat stuffing researched and developed, does not have any chemical additives. Therefore, the fresh meat moon cake of Xucheng building also has its unique taste, which is more and more popular with the public and foreign tourists.