Fresh Meat Mooncakes, Layers of Meringue and Plump Gravy

Fresh Meat Mooncakes, Layers of Meringue and Plump Gravy

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. 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).

12. Roll the water and oil noodles into about 8cm thick in the middle and slightly thin and round crust, and put the dry pastry in the middle of the water and oil noodles. Fold up the water-oil dough and close it up.

13. 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)

14. 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)

15. 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.

16. 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.

17. Put about 15g of minced meat in the left hand to support the dough. (Glossy side down)

18. With the left and right hands, use the technique of pinching the buns to wrap the stuffing, gather the dough in the middle, and pinch the mouth tightly. (Hold the dough with your left hand and make it rotate in a clockwise direction, and pinch the mouth of your right thumb and index finger at the base of the mouth together)

19. Dip a small amount of egg liquid with a soft-bristle brush and brush a thin layer of egg liquid on the top of the green body. After the egg liquid is dry and does not touch your hands, brush the second layer. Sprinkle a little white sesame seeds on top. Put it in the oven at 150° for 32 minutes.