Fresh Meat Moon Cakes

Fresh Meat Moon Cakes

1. Prepare the filling first: prepare the pork filling, add cornstarch, salt and soy sauce, and beat until the gumming

2. Then add the chopped green onion, ginger, chicken essence and sesame oil

3. Continue to beat evenly

4. Divide the mixed meat into 12 portions, each weighing about 24g/, put them in the refrigerator for half an hour

5. Next, prepare the puff pastry: pour the ingredients needed for the water and oil skin into a small pot

6. Mix and knead until the surface is smooth

7. Divide into 12 parts, cover with a damp cloth and set aside

8. Put the ingredients needed for the shortbread into a small pot

9. Mix and knead

10. Divide into 12 parts, set aside

11. Take a water and oily skin dough, roll it round and put it into a shortbread dough

12. Wrap it up and place it upside down

13. Then wrap all the pastry dough in the water and oil crust dough in turn, and set aside

14. Take a wrapped dough and roll it into an oval shape

15. Roll up from one end and set aside

16. Roll the other dough as above in turn and set aside

17. Take a rolled dough, put it upside down, roll it out into a strip

18. Then roll it up and set aside

19. The other dough is also rolled out and set aside

20. Take a dough that has been rolled twice, flatten it and roll it out into a nearly round shape, turn it over and add a portion of meat filling

21. Place it upside down after wrapping

22. Wrap all the dough into the meat in turn

23. Then stamp the edible red pigment on the surface of the dough

24. Place them in the baking tray one by one

25. Put the baking tray into the third layer of the preheated oven, 180 degrees for about 40 minutes, let out and let it cool before serving

Tips:

1. At the end it feels that the dough is still a little dry. I feel that the oil skin can be added with a little more water. At the same time, a little bit of lard needs to be added to the puff pastry; in short, the softness of the two doughs should be roughly the same;
2. After the meat is divided, it is frozen, so that it is more convenient for the bread;
3. In the process of wrapping the pastry, the rolling action is a little softer, and it will be easy to roll if it is too hard;
4. The temperature and time setting of the oven needs to be adjusted according to the actual situation of the own oven;