Corn Meat Moon Cakes
1.
All materials
2.
Water and oil leather (50g flour, 15g lard, 25g water, 2g salt, 2g sugar)
3.
Shortbread material (50g flour, 23g lard)
4.
Separately mix the water and oily skin and shortbread into a dough (the water and oily skin needs to be kneaded for a few more minutes), then cover with plastic wrap or damp cloth and wake up for about half an hour
5.
. Divide the soaked water, oily skin and shortbread into 4 equal parts
6.
Knead the water and oil skin a few more times, roll it into a round shape, and put the pastry on top
7.
Slowly close, wrap the shortbread, and pinch the cuff tightly
8.
Close the mouth down, slightly press down
9.
Roll into tongue
10.
Then gently roll up from top to bottom, cover again and wake up for ten minutes
11.
Then roll it into a tongue in the same way
12.
Roll it up again and let it stand for ten minutes. Repeat the above action again
13.
Blanch the corn kernels
14.
Put it in the pork filling and mix well (my meat filling has been adjusted in advance, so there is no need to add other ingredients)
15.
Then, with the assistance of your hands, first round the dough into a small circle, then roll it into a slightly thicker middle and thin round dough on the sides, and put an appropriate amount of corn meat filling on it.
16.
Slowly close your mouth and squeeze tight
17.
Close the mouth down and roll it out slightly.
18.
Make all the dough and put it in the baking dish
19.
Preheat the oven in advance, put it in the oven and bake at 160 degrees for 20 minutes (cover the upper layer with tin foil after a little setting), and then continue to heat for 10 minutes
Tips:
1. Due to the different water absorption of flour, if the water and oily skin is too dry, a small amount of water can be added (the water and oily skin is slightly moisturized, which is better for operation)
2. My meat filling has been adjusted in advance, so there is no need to add other ingredients
3. The baking time depends on the temperament of each oven
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