Crayfish Moon Cake

Ingredients

• # of skin of # moon cake
• # of # outermost layer of skin
• In muscle flour 200 grams
• Candy pink 20 grams
• Lardy 60 grams
• Water 70 grams
• # of # crisp skin
• Low muscle flour 145 grams
• Lardy 60 grams
• The stuffing makings # of # moon cake
• Crayfish 3 jins
• Steaky pork 400 grams
• Ginger 1
• 20ml of juice of Li Palin
• 13 sweet condiment 2 big spoon
• XO sauce 1 big spoon
• Pink of the five spices 1 teaspoon
• Peppery broken 1 big spoon
• Candy a few
• Salt is right amount

Tips

1, each oven temperature is different, actual and roast when had better consult oneself oven temperature; 2, because contained fresh pork, differ somewhat with other moon cake easy resurgence. If the comparison of resurgence is apparent, can relay oven is small bake, the attention has not been baked; 3, wake every time the face must be built last film, had better press a wet cloth again, such outermost layer of skin are even and easy binding off.

Directions

1. Erode fresh crayfish clean with the brush first;
2. After waiting for water of a pot for steaming food to be boiled, put crayfish conflagration evaporate 7 minutes;
3. Crayfish is taken out to be put to not very hot hand after evaporate is good, can rind take shrimp meat;
4. Prepare main data, steaky pork my flay, chengdu of ginger chop ginger;
5. Steaky pork can choose fat a little some more, cut small to put arrange machine agitate to be hit into stuffing;
6. Put meat stuffing, shelled fresh shrimps, Jiang Rong in big basin then;
7. Transfer into right amount Lipalin is pink of sauce of juice, 13 sweet condiment, XO, the five spices, peppery agitate of broken, candy, salt is hit even; This is my prescription, the proposal can begin it is good that the condiment of the edge moves a satisfactory flavour. Stuffing can put the simmer in water in boiler after makings mix up a bit, below the attempt salty weak, after feeling flavour is satisfactory, can cover stuffing makings last film reserved;
8. It is the part of face skin then, such basically doing: 1, outermost layer of skin makes: Flour of the muscle in 200 grams adds 20 grams candy pink, 60 grams are lardy mix divide evenly, 70 grams moisture second join hold dough, rub is kneaded to smooth, with last film encases flabby 30 minutes; 2, flour of 145 grams low muscle adds 60 grams lardy mix mix divide evenly becomes ghee group; 3, crisp skin of outermost layer of skin becomes 15 each minutes, take an outermost layer of skin to press flat, put group of a short in round center of outermost layer of skin, hold a binding off gadarene, 15 are done last on good rear cover velar quiet place 20 minutes; 4, take roll of a dough to leave, roll grows elliptic, as far as possible the length of roll a few, crisp skin effect will be better; 5, after roll leaves from go up and next rise coiling, last on all roll good rear cover velar quiet place 20 minutes; 6, put dough on end, again roll leaves elliptic; Coil to use again last film has included quiet place 20 minutes; 7, become dough roll the circle then, of brim roll a bit thinner, encase stuffing of one Tuo langouste bag good binding off is gadarene; 8, the small red order that builds last langouste again finally. This was finished.
9. Finally, put those who filled up oilpaper trimly to bake dish in;
10. The oven that puts 200 degrees into warm-up, put middle-level to bake 25-30 with fluctuation fire pattern minute;
11. I put every only small moon cake 3~5 dragon shelled fresh shrimps, go down readily, glibly delicacy is sweet.