1. First make fresh minced meat. Pour all seasonings such as pork filling, sugar, honey, fried white sesame seeds, sesame oil, soy sauce, cooking wine, ginger, garlic, and salt into a large bowl. Stir the meat with chopsticks until the meat becomes sticky (commonly known as stirring). The mixed minced meat is set aside. Mix all the ingredients of the water and oil skin dough and knead it into a smooth dough. Mix all the ingredients of the pastry dough and knead it into a dough. Divide the water and oil skin dough and the pastry dough into 9 equal parts, and let them rest for about 15 minutes. Take a small water and oily skin dough and squash it on the palm of your hand
2. Place the small pastry dough on the flattened water and oily crust dough. Wrap the pastry dough with water crust dough. Place the wrapped dough on a cutting board with the mouth facing up, and squeeze it with the palm of your hand. Use a rolling pin to roll the dough into an oval shape. The rolled dough sheet is rolled up from the outside to the inside. The rolled dough is shown in the figure
3. Take the rolled dough and roll it into an oval dough sheet again with a rolling pin. As in step 11, roll up the dough again. The rolled dough is shown in the picture. Roll the rolled dough into a round dough piece with a rolling pin. Put the minced meat in the center of the dough and wrap it. The wrapped dough is shown in the picture. When wrapping, pay attention to the fact that the filling should not be covered with meat, otherwise it will be difficult to stick tightly at the filling, and the filling may be squeezed out during baking.
4. Place the wrapped dough on a baking sheet with the ends facing down. Hold the dough with your hands and gently flatten it. Do not use force when pressing, otherwise the bottom of the neck may be crushed. After making all the moon cake dough in turn, brush a layer of egg yolk on the surface of the dough. Sprinkle some white sesame or black sesame on the surface of the dough. Put the baking pan into the preheated oven, 200 degrees, middle level, bake for 20-25 minutes, the surface is golden and ready to be out of the oven
Tips:1. For traditional fresh meat moon cakes, after the moon cake dough is made, the dough is usually flattened, and the surface of the cake embryo is printed with a color stamp of "fresh meat" with red food coloring. However, color stamps are rarely used in home production, so the method of brushing egg yolk liquid and sprinkling black sesame seeds is also very beautiful;
2. The fresh meat mooncakes should not be broken when they are baked. The filling method is very important. The method of wrapping fresh minced meat is the same as the method of wrapping pastry in step 8: hold the dough with your left hand, hold the filling with the thumb of your left hand, and tighten the mouth with the tiger's mouth of your right hand;
3. When closing the mouth, there must be no fillings on the mouth, otherwise the mouth will not be pinched tightly, and it will inevitably break when baking;
4. In addition to using fresh meat filling, you can also use bean paste filling, jujube paste filling, etc. to make Soviet-style moon cakes. Just replace the fresh meat filling with other fillings, and the preparation method is exactly the same.
