Fresh Meat Moon Cakes [teacher Kong to Cook]

Fresh Meat Moon Cakes [teacher Kong to Cook]

1. Make minced meat: Put all minced ingredients in a mixing bowl.

2. Stir continuously in one direction until it is strong. (If you don’t rush to make it, you can cover it with plastic wrap and keep it in the refrigerator overnight, so that the meat filling will harden a little, which will make it better.)

3. Water and oily skin: Pour all-purpose flour, corn oil, water, sugar, and salt into the cup of the "Gremei Kitchen Multifunctional Machine".

4. Set to level 1, 5 minutes.

5. Just knead until the dough does not break easily. (I use my own machine, you can also use a cook machine, bread machine, etc. to knead the dough, or you can knead it by hand.)

6. Remove the dough and cover with plastic wrap.

7. Let stand and wake up for 30 minutes.

8. Knead the dough into long strips.

9.
Divide the kneaded dough into small portions.

10.
Cover with plastic wrap and set aside.

11.
Pastry production: corn oil and softened lard are added to the flour.

12. Just stir evenly. (Stir with chopsticks. Be careful not to use your hands. The temperature of your hands will melt the lard and make your hands sticky.)

13. Puff pastry production: take a dumpling and squeeze it by hand.

14. Roll into a circle. (Remember to be gentle when rolling, try not to break the puff pastry.)

15. Put in the shortbread.

16.
Close your mouth and reunite again.

17. Stand up the dough and squash it lightly.

18. Roll into a bar.

19.
Roll up from bottom to top.

20.
Then roll it out into a bar.

21.

Then roll it up again.

22. Stand up the dough and squash it lightly.

23. Roll it out again into a strip, and finally roll it up, let it rest for 15 minutes, and wake up. Finally, stand up the dough and squeeze it, and then roll it out with a rolling pin. (With this three times, you can make many layers of meringue.)

24. Then pack about 30 grams of pork filling.

25. Close up and wrap. (Be sure to squeeze the mouth tightly, otherwise it will burst easily during the baking process~)

26.
Close the mouth downwards and make a circle.

27.
Cover the baking tray with tin foil, and put the mooncake blanks wrapped in meat into the baking tray with the mouth down.

28. Brush with egg yolk liquid. (It is best to add 1 egg and 1 egg yolk to brush the liquid egg yolk, so that the thickness is just right.)

29.
Sprinkle with sesame seeds.

30.
Preheat the oven at 200°C for 10 minutes and put it on the baking tray. Adjust the temperature of the oven to 180 degrees, bake for 30 minutes, and then color it. The prepared fresh meat crisps are eaten while they are hot. They are really crispy to the point of dregs, so delicious.