Name: Fresh Meat Moon Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g lard; 150g All-purpose flour; 15g Sugar; 80g water; 150g Minced pork front leg; 1g White sesame; 1g Black sesame; 1 piece Egg custard; 3g Soy sauce; 5ml Cooking Wine; 2g salt; 10g Scallions; 10g Sliced ginger; 25g Whole egg liquid; 2g pepper; 5ml sesame oil

Fresh Meat Moon Cakes

1. Add 10g of green onion, 10g of ginger slice, add 60g of water, press out the juice with a spoon, and take 10g of green onion and ginger water.

2. Add salt to the minced pork front leg, mix well, add green onion and ginger water, and use chopsticks to stir in one direction (about 1 minute).

3. Add the whole egg mixture and stir in one direction with chopsticks (about 2 minutes).

4. Add light soy sauce, dark soy sauce, cooking wine, sugar, pepper and sesame oil. Continue to use chopsticks to quickly stir the meat filling in one direction until it is strong, at this time the texture is sticky. Put the minced meat in the refrigerator for later use.

5. Place all-purpose flour on the chopping board to form a large flat bottom pit (without flour in the middle). Put the sugar in the center, add water, and let the sugar dissolve.

6. Add lard, mix the lard and sugar water by hand to form an emulsified state. Mix the rest of the flour with it.

7. Fully mixed into a thin and soft irregular fragments.

8. Then quickly rub the noodles evenly on the chopping board (about 3-5 minutes).

9. When it becomes a uniform, soft and smooth dough, it becomes a water-oil noodle. Wrap the dough in plastic wrap and let it sit for 20 minutes.

10. When leaving the water and oil noodles to stand, take another low-gluten flour and add lard.

11. Use the root of the palm to push the lard and flour forward. Push and rub until there is no white powder and the dough is uniform in color. (Excessive rubbing of dry pastry will make it soft and sticky)

12. Divide the water and oil noodles and dry shortbread into 12 portions each, and roll them into balls (cover the dough with plastic wrap to prevent dry skin).

13. Divide the water and oil noodles and dry shortbread into 12 portions each, and roll them into balls (cover the dough with plastic wrap to prevent dry skin).

14. Close the mouth down, press into a round dough, complete 12 in turn (cover with plastic wrap to prevent drying).

15. Take a dough and use a rolling pin to push it up and down horizontally to form an oblong shape. (Pay attention to dusting on the chopping board to prevent sticking)

16. The rolled dough pieces are rolled up from top to bottom, and 12 pieces are completed in sequence. The rolled dough pieces are rolled up from top to bottom, and 12 pieces are completed in sequence.

17. Take a rolled dough and press it flat with the opening facing upwards.

18. Roll out a rectangular slice along the long side.

19. Roll up the dough again from top to bottom. Cover all the dough with plastic wrap to prevent it from drying out.

20. Take a dough, with the opening facing upwards, press lightly in the middle of the dough, and use your fingers to gather the cut surface of the crisp layer to the middle as shown in the figure.

21. After pressing the dough with your palms, roll it out into a round dough with a diameter of 10-11cm (smooth side down). So far, all the opening and crisping steps are over, and the next step is to carry out the filling and forming.