Fresh Meat Moon Cakes
1.
Stir the pork and add all the auxiliary ingredients in a clockwise circular motion for about 10 minutes. It is roughly viscous and can be stored in the refrigerator for later use.
2.
Make water and oily skin: 200 grams of flour, 60 grams of lard, 6 grams of salt, and 100 grams of warm water. Knead the dough until the film comes out, let stand for 30 minutes
3.
Make shortbread, shortbread: 100g lard, 200g flour, mix it fully and evenly, cover with plastic wrap and put it in the refrigerator for 30 minutes
4.
Divide the water and oily skin and the shortbread into 16 equally, and make rounds for later use.
5.
Take the water and oily skin and squeeze it, put it in the shortbread, and seal it like a dumpling
6.
Wrap in turn, with the seal facing down
7.
Press the seal down
8.
Roll into a long strip
9.
Roll up
10.
Roll it vertically into a strip
11.
Roll up again
12.
Roll up in turn, cover with plastic wrap and let stand for 15 minutes
13.
Roll out the dough, wrap it in the meat, squeeze it with a tiger's mouth, and seal it in sequence, put it in the preheated oven, 180 degrees for 10 minutes, turn it over and bake for another 10 minutes.
14.
Cool it out of the oven, and taste it when it is still warm. It tastes great
15.
๐
16.
Don't want it crispy
Tips:
The final seal must be sealed, otherwise the filling will leak during the baking process๐
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