1. Mix all the ingredients for the filling together. (No need to work hard)
2. Rub the shortbread first. (Be sure to wipe thoroughly, so that the powder and oil can be fully integrated, and the finished product will be crisper)
3. 3) Put together the ingredients except for the rich powder and water.
4. Bring the water to a boil and pour it into the sugar and oil.
5. Stir until it is fully emulsified (be careful not to let the temperature drop below 50 degrees, if it is low, you can add hot water).
6. Then pour it into the powder, stir and beat the skin.
7. Beat the dough until smooth and wrap the pastry filling.
8. Roll out
9. Three-fold (fold the quilt)
10. Repeat the previous step for three folds (folding the quilt).
11. After rolling it out, cut it from the middle and start to roll towards the edges. (A total of two large packages of pastry materials)
12. Cut into leathers of about 30 grams each.
13. Roll it out and encase the stuffing.
14. Bake at about 180 degrees, about 10-15 minutes.
Tips:1) The meat filling does not require vigor, it is better to make the meat filling one night in advance.
2) Meat filling can make 40-50 pieces, and skin filling is about 40 pieces.
3) The whole process of making moon cakes needs to be covered with plastic wrap or towel to prevent moisture loss in the leather.
4) Fresh meat mooncakes are made and enjoy while they are hot.