Crayfish Meat Mooncakes
1.
Wash the small crayfish with plenty of water and rinse with cold water
2.
Remove the head and shell to get the meat, and also remove the mud sausage
3.
Seasoning can be mixed, I'm afraid it won't be delicious, so I fry it a bit, add some salad oil to the pot and saute the ginger slices, add the crayfish meat, add some cooking wine, light soy sauce, salt, oyster sauce, sugar, sesame oil and stir well.
4.
The pork mash is also seasoned. Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, oyster sauce, sesame oil, chicken powder
5.
Mix the minced pork and crayfish, mix well and set aside
6.
7.
Put the water and oily skin materials into the bread machine bucket and knead the dough
8.
The dough must be out of the film, take it out
9.
Put the pastry material into the basin
10.
Make it into a dough, if it feels too soft, put it in the refrigerator for a while
11.
Divide the water, oil and pastry dough into 10 equal parts, relax for more than half an hour, and cover them with plastic wrap
12.
Take a small dough of water and oily skin and wrap it on a small dough of shortbread
13.
Pack one by one, a total of 10 relax for a while
14.
Take one squash and roll it into a strip
15.
Slowly roll up, all 10 are the same operation, cover the whole process with plastic wrap and relax for 20 minutes
16.
Take another roll and change the direction, flatten it, roll it up, cover it with plastic wrap and relax it for 20 minutes
17.
Take a loose roll, close the middle of the 2 heads
18.
Flatten and roll out, put in the right amount of crayfish meat
19.
Squeeze
20.
Put it on the baking tray, I also printed a pattern with star anise dipped in red pigment
21.
Put it in the oven at 180 degrees and bake for about 20 minutes.
22.
Finished picture
Tips:
1. The seasoning of the filling is based on your own preference. If you like spicy food, you can add some red oil, pepper oil, etc.;
2. I am the taste of traditional Soviet-style meat mooncakes;
4. When the dough is loose, it must be covered with plastic wrap to prevent it from drying and hardening, which is not easy to operate.
