Pastry Meat Mooncakes
1.
Prepare pork filling 450g
2.
Stir all the seasonings into the pork filling until the filling feels firm and sticky
3.
Make water-yellow dough (plain flour 300g mixed with lard 120g, sugar 40g, water 84g), stir and knead until a dough
4.
Make pastry dough (200g plain flour mixed with 100g lard), stir and knead until it becomes a dough
5.
Divide the shortbread dough into 16g/18 pieces, and divide the water-oil skin into 33g/18 pieces, and let stand for 15 minutes. (18 pieces distributed according to the total amount)
6.
Press the water and oily skin to flatten the pastry dough
7.
Finished 18 dough
8.
Take a dough and press down to flatten it
9.
Roll into an oval shape
10.
Scroll from top to bottom
11.
Roll it out again into an oval shape
12.
Scroll from top to bottom again
13.
Roll into a circle and put 30g of fresh meat
14.
When wrapping, pay attention that the outer skin should not be covered with meat, the closing will be difficult to adhere, and the surface should be coated with egg yolk
15.
Brush with white sesame seeds
16.
Preheat the oven for 5 minutes, the temperature is 200 degrees, and the baking time is 25-30 minutes
Tips:
Seasoning can be adjusted according to your own taste, and the one that suits you is the best.
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