Crispy Onion Ham Mooncakes
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put 160 grams of flour, 50 grams of corn oil, and 5 grams of salt into the container and grab it with your hands.
2. Add 60 grams of water in portions to form a soft water-skin dough.
3. 150 grams of flour and 60 grams of corn oil are quickly mixed and kneaded to form a crispy dough.
4. Cover with plastic wrap and let relax for 15-30 minutes.
5. Divide into 15 grams of water skins and 10 grams of oil skins (there will be about two oil skins left)
6. Flatten the water-skin dough with your hands, and place a piece of oil-skin dough in the center of the water-skin dough.
7. Then press the oily dough with your thumb and use the tiger's mouth to push the watery dough up and close it.
8. Flatten the wrapped water and oily skin dough and roll it out quickly into an oval shape.
9. Rolled from the outside to the inside into a long cylindrical shape.
10. Cover with plastic wrap and let rest for 15 minutes. (Rolling loose for the first time)
11. Place the loose dough that was rolled for the first time and place it vertically, with the palm of your hand slightly flattened and flattened again.
12. Roll up again, cover with plastic wrap, and continue to relax for 10 minutes. (Second roll roll slack)
13. Prepare round ham and onions
14. Cut into fines.
15. Put a little olive oil in the pan and saute the minced ham until fragrant.
16. Add minced onion and stir-fry again until slightly soft.
17. After serving, put it to warm, add the fried flour.
18. Grab well, add appropriate amount of soy sauce and olive oil.
19. Firmly hold the filling into about 25 grams each.
20. Place the loose dough in the second roll with the mouth facing upwards, press down with your fingers to the center, and then use two fingers to knead the dough on both sides.
21. Press the flat dough again with the palm of your hand, and roll it out into a round dough with a thicker middle and thinner around.
22. Pack the stuffing/
23. Press the filling with your thumb and use the tiger's mouth to push up the water-oil skin dough, pinch tightly and close the mouth.
24. Slightly squeeze the wrapped mooncake blanks with the mouth facing down
25. Put it into the baking tray, preheat the oven 180 degrees, the middle and upper layer
26. Bake the middle and upper layer for ten minutes, then turn it over, bake it for another ten minutes, and turn it over for about five minutes.
