Now that I have lard, I know I have to make mooncakes. Basically there are two types of mooncakes enjoyed by Chinese people, one is Guangdong style and the other is Jiangsu style; one is traditionally sweet and the other savory.; one requires mooncake mold and the other doesn’t. Since I don’t want to go through a lot of troubles to buy a mooncake mold, I am making the savory mooncakes stuffed with ground pork with my beloved lard.
The procedures are quite similar to that of laminated bread: fat is folded into the dough to create layers, just in a slightly different way.
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