Subj : Today in History - 1902 To : All From : Dave Drum Date : Wed Aug 31 2022 16:18:00 01 SEPTEMBER 1902 - PARIS MOVIEGOERS HEAD TO THE MOON AND BACK: Jules Verne novels have inspired a new moving picture from French artist Georges Méliès, a fanciful frolic chronicling a lunar landing and a meeting with inhabitants of the moon. 'A Trip to the Moon' will open just over a month later in the US and eventually will be called the first science-fiction film. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Savory Suzhou Mooncakes Categories: Pastry, Pork, Herbs, Wine Yield: 16 servings MMMMM--------------------------FILLING------------------------------- 1 lg Scallion; trimmed 1 Thin (2 1/2" long) slice - ginger +=PLUS=+ 1/2 ts Minced ginger 1/2 lb (225 g) ground pork 1 tb Granulated sugar 1 tb Cornstarch 1 tb Shaoxing wine 1 tb Light soy sauce 1 1/2 ts Dark soy sauce 1/2 ts Sesame oil 1/2 ts Kosher salt pn Ground white pepper MMMMM------------------------DOUGH PASTE----------------------------- 1 c + 3 tb (158 g) A-P flour 1/2 c (110 g) lard MMMMM---------------------------DOUGH-------------------------------- 1 3/4 c (225 g) A-P flour; more as - needed 3 tb Lard 2 tb Granulated sugar pn Kosher salt 1/2 c (120 ml) boiling water; more - as needed 1 lg Egg MAKE THE FILLING: In a blender, blend the scallion, sliced ginger and 1/4 cup water on high until puréed. Strain through a fine-mesh sieve and transfer 3 tb of the flavored water to a medium bowl. Add the pork, sugar, cornstarch, wine, both soy sauces, the sesame oil, minced ginger, salt and pepper. Mix well. Wet your hands slightly to prevent sticking, then divide the meat mixture evenly into 16 balls (each about 1 rounded tb) and place on a baking sheet. Cover lightly with plastic wrap and refrigerate to firm up while preparing the dough. MAKE THE DOUGH PASTE: In a medium bowl, mix the flour and lard with a silicone spatula or your hands until they form a dough. The paste should just hold together: It will be dry and flaky but still oily. Shape into 16 small balls (each about 1 scant tablespoon) on another baking sheet, and cover lightly with plastic wrap. MAKE THE DOUGH: In a large heatproof bowl, mix the flour, lard, sugar and salt. Stream in the boiling water and mix with a silicone spatula to form a dough. When the dough is cool enough to handle, use your hands to knead the dough until it is very smooth with no lumps, adding more water or flour as needed for dough that is tacky but not sticky. Divide the dough into 16 balls (each about 1 rounded tb) on a separate baking sheet and cover lightly with plastic wrap. Let the dough paste and dough rest for 20 minutes. Set oven @ 400ºF/205ºC. MEANWHILE, ASSEMBLE THE MOONCAKES: Place a ball of the dough in one palm and use your other palm to press it into a flat disk. Take a ball of the paste and place in the center of the disk. Bring the sides of the dough up and around the paste ball, so that the paste is encased within the dough. With a lightly floured rolling pin on a lightly floured surface, flatten this ball of dough into a flat, long and thin oval. Starting from the bottom narrow end of the oval, roll the dough into a log. Set aside under plastic wrap. Repeat with the remaining balls of dough, keeping the logs under plastic wrap to prevent them from drying out. Rest for 10 minutes. Position a log so that it’s vertical and flatten with a rolling pin, rolling up and down, to form a long oval. Roll it up again into a log, lightly flouring the rolling pin and surface as necessary. Press a chopstick or your finger crosswise down the middle so that the two edges bend upward. Flatten the whole thing with your palm so that you see two spirals. Using a rolling pin, flatten the dough into a thin circle, about 4" wide. Repeat with the remaining logs. ADD THE MEAT FILLING: Place a ball of meat inside the circle. Pleat the dough around the meat and pinch to close. Pinch off any excess dough. Flip the ball over, gently press with your palm to flatten it slightly, and set it on a baking sheet, covering it loosely with plastic wrap to prevent drying out. Repeat with all the remaining dough and meat. In a small bowl, make the egg wash by combining the egg with 1 ts water. Brush the mooncakes with the egg wash and bake until golden brown, 25 to 30 minutes. Let cool slightly, then serve while hot. Mooncakes will keep in an airtight container for 3 to 5 days refrigerated or for several months frozen. Recipe from: Betty Liu Adapted by: Clarissa Wei Yield: 16 mooncakes ECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "A jury is composed of twelve men of average ignorance." -- Herbert Spencer --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .