Fresh Meat Moon Cakes
1.
Buy the lard, wash it, cut into small pieces, add a little water to the pot, add the lard, and slowly refine it at high heat and then medium heat.
2.
Add green onion, ginger, salt and light soy sauce cooking wine MSG to the minced meat, and I also cut a pack of mustard. Put it in the refrigerator for two hours.
3.
Rub the three water oil skin first. 150 grams of flour, 60 grams of lard, 20 grams of white sugar, 42 grams of water, knead into a smooth dough. Next, make shortbread, 100 grams of flour, 50 grams of lard, and knead it for about 20 minutes. Wrap it in plastic wrap.
4.
Divide the water and oil skin and shortbread into 10 equal parts, wrap the shortbread into the water and oil skin, roll the seal down into an oval shape, and roll it up
5.
Roll it up for the first time and wake up for 10 minutes
6.
For the second time, continue to roll the bar and roll it up and wake up for 10 minutes
7.
Knead the awakening agent into a round shape, thin the edges and thickly wrap the meat in the middle, and pinch the seal downwards. My bag is not sticky and leaks a bit. The egg liquid on the surface is sprinkled with black sesame seeds. In the middle of the oven at 180 degrees for about 30 minutes.
Tips:
This is my first time doing it, and I feel very successful. As long as I do it carefully, I can do it well. In fact, I am still very sloppy.
