Plum Dried Vegetable Meat Pastry Mooncakes
1.
Add a few slices of ginger to the water to blanch the pork belly, cut into small cubes and stir-fry until the fat part is oily, add the washed dried plums and stir fry.
2.
Add soy sauce and rock sugar, then add half of the water that is not in the pot to a boil, simmer for 1 hour on low heat, and then remove the water from high heat.
3.
180 grams of flour, 10 grams of sugar and 90 grams of water, use chopsticks to stir into snowflake flakes, add 60 grams of lard and knead into a smooth and even dough to make oily skin
4.
Then put 170 grams of flour and 80 grams of lard in a bowl, squeeze the lard with your hands, let the lard and flour fully contact, and knead until the dough is even.
5.
Divide the oily skin dough and the shortcrusted dough into 10 parts respectively, roll the oily skin into a round piece, wrap it in the shortbread, and slowly gather the oily skin with the tiger’s mouth
6.
Roll the dough into a ball shape, and roll out the pastry dough wrapped in oil skin, and roll it out to the four corners, as far as possible into a rectangular shape. Press with your fingers on the bottom. Thin the bottom edge, roll it up, and do everything in turn
7.
Roll out the rolled dough into a rectangular shape again. Roll it up again in the same way, and press it down with your fingers after rolling it up. Tuck the two sides inward into a ball. Flatten into round dough
8.
Flatten the skin, wrap it in the filling, place it with the mouth down, put it in a preheated 180 degree oven and bake for 30 to 40 minutes, until the surface is colored
