Ham Mooncakes

Ham Mooncakes

1. The materials used are all with (stuffing) materials. 1. The ham is raw. Cut the ham into thin slices and soak in water overnight. You can change the water halfway, otherwise it will be too salty. 2. Drain the soaked ham the next day and steam it. Cut into small pellets. Let cool, add honey and sugar to marinate for half a day. 3. Stir-fry the low flour, slightly yellow in color, with fragrance. Pour the fried flour into the cured ham, stir in the lard (melted at room temperature), and mix well. 4. The stuffing is ready here, and divide them into 12 meatballs. You have to put it in the refrigerator in summer, and don’t use it in winter.

2. Scrape the oil skin material with a spatula, press and mix well, and the lard will soften at room temperature. 2. Mix all the water oil skin materials and add some water (because the all-purpose flour at home is used up, mix it with high flour and low flour) Click), knead the water and oily skin to a certain degree of gluten, so that the puff pastry will be very beautiful, and it will not be easy to break when rolled. 3. Divide the oily skin (also 12 doses) 4. Divide the water and oily skin 5. Wrap the oily skin into the water and oily skin like a bun, pinch the mouth tightly, pat flat and roll out

3. Roll into small rolls. Wrap the remaining oily skin and water-oily skin in the same way, roll it out and roll it up.

4. Repeat the above two steps, wake up for 15 minutes, pay attention to moisturizing

5. Wake up the dough into the ham filling, the same way as the bun! Close the mouth slightly and flatten. Preheat the oven at 170 degrees, bake for 15 minutes, turn over and bake for 10 minutes, then turn over and bake for 10 minutes.

6. Reminder: The required time is at least 2 days. The main reason is that it is a waste of time to marinate the stuffing. It does not matter if the marinating and soaking time is a little longer. In summer, please pay attention to the refrigerator 1. The above is the amount of 12 ham cakes. Do more and add the corresponding materials! 2. Therefore, the above low flour and high flour can be replaced by medium flour (I did not add water to the oily skin, but the water is added to the oily skin. The amount of water is added according to the actual situation) 3. The ham must be soaked in water, otherwise it will be very salty 4. Everyone's oven Different, the baking time and firepower may be a little different, combined with the temper of your own oven, it is best to check the time from time to time to save the time of baking.

Tips:

I forgot to take pictures when making some steps, and the text part is explained. Forget everyone, please bear with me. Please pay attention to the moisturizing of the dough, otherwise the ham will be cracked when it is baked. The ham must be steamed in advance.