Introduction to Laoda Fang Fresh Meat Mooncake
Laoda Fang in the west of Shanghai was founded in 1900, specializing in traditional Suzhou-style fresh meat mooncakes. The filling of fresh meat not only has a large amount, but also crucially has a lot of meat juice, making it moist and juicy. Fresh meat mooncakes can only be baked in batches and sold in batches. Customers have to patiently queue up to buy and eat them on the spot. Therefore, the long queues in front of Laoda Fang have become a scenic spot in Shanghai. In addition to fresh meat mooncakes, Laoda Fang in the west of Shanghai also offers other flavors of mooncakes such as radish shreds, preserved vegetables, date paste, and crispy fried dough strips with pine nuts.
What are the characteristics of Laoda Fang Fresh Meat Mooncake?
A small mooncake with crispy crusts and thin and crispy shells, the meat filling is tender and full of fresh juice. When eaten hot, it immediately leaves a lingering fragrance in the mouth, making it absolutely delicious.
How is Laoda Fang Fresh Meat Mooncake made?
Ingredients for water-oil dough: 311g of flour, 15g of maltose (can be replaced with honey), 119g of butter, 45g of sugar, and 170g of boiling water.
Ingredients for oil paste: 199g of flour and 91g of butter.
Filling: 340g of minced meat, ginger, soy sauce, cooking wine, sesame oil, sugar, pepper, 2 tablespoons of honey, and 2 tablespoons of starch.
Process:
1. Prepare the filling: Peel the ginger and mince it. Add ginger, soy sauce, cooking wine, sesame oil, sugar, pepper, honey, and starch to the minced meat, and stir in the same direction until the water and meat are combined and become sticky. Then put it in the freezer to freeze.
2. Prepare the mooncake crust: Knead the water-oil dough until smooth and knead the oil paste evenly. Divide the water-oil dough into 14 portions and the oil paste into 14 portions. Flatten one portion of the water-oil dough , wrap it with one portion of the oil paste, and then roll it thin. Fold the dough in thirds on the top, bottom, left, and right to form 9 layers, and then roll it thin again.
3. Baking method: Preheat the oven to 375F, spray oil on the bottom and sides of the baking pan, wrap one portion of filling in one piece of crust with the sealing facing down, and place it in the baking pan. Bake the baking pan in the oven for 30 minutes, then remove and let it cool.
How to Eat Laoda Fang Fresh Meat Mooncake?
If you pair mooncakes with tea, it can help digest the oily filling and enhance the flavor. Generally, it is recommended to drink Oolong tea with savory mooncakes and floral tea with sweet mooncakes.
