Pork Floss
by zeychou
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the yam, peel and cut into pieces.
2. Put the yam in a bowl, steam over low heat for 10 minutes, and pound it into puree.
3. Mix the yam puree and pork floss evenly and knead them into a dough for the pork floss filling.
4. Put the ingredients for the oil skin (110 grams of flour, 35 grams of salad oil, and 40 grams of water) into a large bowl, and use chopsticks to stir into a flocculent shape.
5. Put the puff pastry ingredients (80 grams of flour, 35 grams of salad oil) into another large bowl, and use chopsticks to stir into a flocculent shape.
6. Knead the oily crust and meringue into a smooth dough, wrap it in plastic wrap, and let it rest for 15 minutes.
7. Divide the oil crust into 25 grams each and the puff pastry into 15 grams each, knead into small balls for later use.
8. Flatten the oil dough and place the puff pastry on it.
9. Wrap the puff pastry with oily crust and squeeze it tightly.
10. Place the finished dough with the mouth facing down.
11. Flatten the dough and roll it into an oval dough.
12. Roll up the dough.
13. Put the rolled dough up, wrap it in plastic wrap, and let it rest for 15 minutes.
14. Flatten the dough and roll it out into a strip of dough.
15. Roll up the dough.
16. Put the rolled dough up, wrap it in plastic wrap, and let it rest for 15 minutes.
17. Preheat the oven 180 degrees. Bend both ends of the long strip of dough, flatten it and roll it into a round dough.
18. Divide the minced pork filling into 25 grams each, wrap it in the dough and close it down.
19. Brush the surface with whole egg liquid.
20. Bake the mooncakes in the oven for about 20 minutes until the surface turns golden.
