1. Pork is 7 points lean and 3 points fat, chopped into meat filling,
2. Add light soy sauce, salt, chopped green onion, and minced ginger to the minced meat. Add starch and mix well. Divide them into 35 grams each. Put them into balls and put them in the refrigerator to freeze and shape.
3. Knead the dough with oily skin and shortbread, divide into 20g oily skin and 15g shortbread
4. Wrap the shortbread with the oily skin, squeeze it and roll it into a tongue shape, roll it up from the bottom up with the joint facing up.
5. Relax for ten minutes and continue to roll the skin, then relax for another ten minutes
6. Squeeze from the middle, gather the joints on both sides toward the middle, and roll the stuffing up and down
7. Put a piece of cheese under each meatball, slowly squeeze it from bottom to top, pinch the joints, don't show the filling!
8. Wrap everything and let the noodles stand for 20 minutes, then put them in the oven and heat up and down 180 degrees for 30 minutes, and take them out after the oven cools to prevent them from being cooked
Tips:There are no photos from the oven, and they were cut off as soon as they were baked. By the way, don't buy boiled meat, otherwise the mooncakes will be greatly reduced.
