Treasured Fresh Meat Mooncake Recipe (Hot Water Dough & Large Pastry Wrap)
Honestly, many say these are the best fresh meat mooncakes they've ever had. Shanghai locals are famous for queuing up for fresh meat mooncakes, but with this recipe you'll never have to wait in line again. Today I'm sharing my long-guarded family recipe. The filling uses generous amounts of ingredients, making it exceptionally savory. The crust is made using the scalded-dough, water-hydration, large-packet lamination method (烫面水合大包酥), which produces mooncakes with distinct, crisp layers. The video also shares handy tips, such as how to keep all mooncakes uniformly sized and how to stamp a clear design. Give it a try—you'll be back to show off your results!
Ingredients
#Meat Filling (makes 16)
280g
Ground meat
280
Cooking wine
8
Dark soy sauce
6
Light soy sauce
11
Salt
6
Sugar
11
Cornstarch
8
Sesame oil
5
Egg white
1/2
White pepper
To taste
Chicken powder
To taste
Chopped scallion
To taste
Minced ginger
To taste
Water
30
#Water Dough (makes 16)
All-purpose flour
200
Powdered sugar
20
Lard
60
Boiling water
130
#Pastry Dough (makes 16)
All-purpose flour
115
Lard
65
Instructions
1
Step 1
Prepare the filling
2
Step 2
Make the water dough
3
Step 3
Make the pastry dough
4
Step 4
Roll out the pastry
5
Step 5
Shape the mooncakes
6
Step 6
Bake
