Name: Fresh Meat Moon Cakes
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 12g Sugar; 40g Plain Water; 90g lard; 420g pork; 120g Mustard; 30g Soy sauce; 20g chopped green onion; 1/4 spoon salt; 1 ginger; 7g corn starch; 15g sesame oil

Fresh Meat Moon Cakes

1. Put 110 grams of sifted flour into a container, add 40 grams of lard and powdered sugar, add water in small portions, and stir evenly with chopsticks.

2. Knead the kneaded dough with both hands, knead it evenly, knead it to the expansion stage like making bread, cover it with plastic wrap and relax it for 1 hour

3. Mix the sifted 90 grams of flour and 50 grams of lard into a dough, cover it with plastic wrap, and let it rest for 1 hour.

4. Soak the mustard in cold water for half an hour to remove some saltiness

5. Mince the soaked mustard tuber and mince the ginger for later use.

6. Shred the green onions first

7. Chop into fine pieces and set aside

8. Add salt, cornstarch, and light soy sauce to the meat filling, stir well, and stir by hand until the gum is formed.

9. Add chopped mustard, chopped ginger, and chopped green onion in turn

10. Stir thoroughly, add sesame oil and mix well.

11. Divide the mixed meat into 35 grams, knead round, and freeze for 30 minutes

12. Divide the loosened oil skin into 25 grams each and the shortbread into 20 grams each

13. Take 1 oily skin dough and flatten it slightly, and pack 1 oily pastry

14. Close the mouth tightly and press down

15. Roll into an oval shape with a rolling pin

16. Roll up from top to bottom

17. Cover all the finished dough with plastic wrap and let it rest for 20 minutes.

18. Take 1 piece of loose dough, flatten it with your hands, and roll it out

19. Roll up from top to bottom. After all the rolls are finished, cover with plastic wrap and let it rest for 20 minutes.

20. Take a rolled dough roll, lay it flat, press it in the middle with your thumb, and fold it in half. Fold in half upwards, squeeze it with your hands, and use a rolling pin to roll it into a circle with thin edges and thick middle

21. Take a frozen filling and put it in the pie crust

22. Slightly press the filling with your left hand, and tighten the crust with the mouth of your right hand, with the mouth facing down.

23. Put the wrapped biscuits into the baking tray and flatten slightly

24. Brush with egg wash

25. Decorate it with dried fruit (it turned out to be wrong later, causing the dried fruit to become darker), and let it stand for 10-20 minutes.

26. Put it into the preheated oven and bake at 180 degrees for 20-25 minutes.

Tips:
The time for the dough to relax directly affects the ductility of the dough during making. Every time the dough is loosened, the gluten will be soft, easy to roll out, and not easy to break.
The temperature and time during baking need to be adjusted according to the actual situation of the oven.