1. Make the filling two days in advance, and stir-fry the flour used in the filling over a low fire until it turns yellow and has a strong noodle aroma. Pay attention to slowly fry it over a low fire, and do not paste it.
2. Use fat to make lard
3. Cut the ham into pieces, soak in water for 5-6 hours (Xuanwei ham is best, but it is salty, so soak the salt first), steam it in a steamer, cut into mung bean-sized cubes, and stir-fry Good flour, rose sugar and honey (you don’t need to add salt if it’s salty enough), seal it well, and marinate in the refrigerator for two days
4. Mix flour, baking powder and lard, knead it into a flocculent shape, then slowly add ice water (to prevent the lard from melting), gently knead it into a smooth dough, do not knead too much, so as not to get vigorous. Let the 饧 face for 10-15 minutes, just leave it alone.
5. Wrap the stuffing into the dough, and shape it downwards. You can use food coloring to order a small spot. I am too lazy to buy the coloring, so I randomly made a red spot with raspberries. At least it looks like a moon cake.
6. Preheat the oven to 190 degrees, bake for 20-25 minutes
