Crayfish Mooncakes
This popular mooncake recipe came to mind on my day off. I headed to the market and picked up two jin (about 1 kg) of small crayfish, shelled them to yield half a jin (about 250 g) of meat, then mixed it with some ground pork to form the filling.
Ingredients
Crayfish
900g
Ground pork
90g
Ginger slices
3 slices
Oyster sauce
1 spoon
Salad oil
As needed
Dark soy sauce
1 spoon
Sugar
1 teaspoon
Salt
A pinch
Cooking wine
2 spoons
Sesame oil
1 teaspoon
Light soy sauce
2 spoons
Chicken powder
½ teaspoon
Instructions
1
Step 1
Rinse the small crayfish and blanch in water
2
Step 2
Rinse with cold water to cool
3
Step 3
Remove the head and shell to extract the meat, and also remove the vein
4
Step 4
Seasoning can be done by mixing, but I was worried the flavor wouldn't absorb, so I stir-fried it. Add a little salad oil to the pan to sauté the ginger slices until fragrant, add the crayfish meat, then add cooking wine, light soy sauce, salt, oyster sauce, sugar, and sesame oil, and stir-fry evenly
5
Step 5
Season the ground pork as well, add cooking wine, light soy sauce, dark soy sauce, salt, sugar, oyster sauce, sesame oil, and chicken powder
6
Step 6
Mix the ground pork and crayfish evenly and set aside
7
Step 7
Put the water dough ingredients into the bread machine bucket and knead
8
Step 8
The dough must develop a gluten membrane, then take it out
9
Step 9
Put the pastry ingredients into a bowl
10
Step 10
Knead into a pastry dough; if it feels too soft, refrigerate for a while
11
Step 11
Divide the water dough and pastry dough each into 10 equal portions, and let rest for at least half an hour. Be sure to cover with plastic wrap
12
Step 12
Take one small water dough ball and wrap it around one small pastry ball
13
Step 13
Wrap them all, 10 in total, and let rest for a while
14
Step 14
Take one, flatten it, and roll it into a long strip
15
Step 15
Slowly roll it up. Do the same for all 10, and cover with plastic wrap throughout, letting them rest for 20 minutes
16
Step 16
Take one roll again, change the direction, flatten, roll out long, and roll up
17
Step 17
Cover with plastic wrap and let rest for 20 minutes
18
Step 18
Take one rested roll, bring both ends toward the middle
19
Step 19
Flatten and roll out, place an appropriate amount of crayfish meat filling in the center
20
Step 20
Pinch the opening closed tightly
21
Step 21
Place on a baking tray. I also dipped a star anise in red food coloring to stamp a pattern
22
Step 22
Bake in the oven at 180 degrees for about 20 minutes
23
Step 23
Finished product photo
