Su-style Curry Chicken Mooncakes

Su-style Curry Chicken Mooncakes

1. Prepare the raw materials, cut chicken thighs, onions, potatoes and carrots into fine dices

2. Add appropriate amount of cooking wine, salt and starch to the chicken, stir well and marinate

3. Heat a pan, put a little vegetable oil, add onions and sauté

4. After the onion smell comes out, add carrots and stir fry

5. After the carrots are fried with a slight red oil, add the marinated chicken and stir fry

6. Stir-fry until the chicken is discolored, then add the diced potatoes and stir fry together

7. Add the right amount of curry cubes and coconut milk and cook for three minutes

8. Add a small amount of green beans and salt

9. Heat up the juice and let it cool after cooking

10. Weigh the ingredients for the oil crust and shortbread separately and prepare

11. Combine them into dough separately, cover with plastic wrap, and put it in the refrigerator to relax for 20 minutes

12. Divide and weigh: Take the loose oil skin and shortbread out of the refrigerator and divide them into 12 small portions

13. Roll the oil crust into a round shape, and place the oil pastry into a ball in the center

14. Wrap the shortbread into a ball with the oil crust

15. After finishing them all, close the lid and relax for another ten minutes

16. Roll the pastry balls into strips with a rolling pin

17. Roll it up

18. Turn the horizontal bar into a vertical bar, turn the mouth upwards, and flatten it

19. Then use a rolling pin to roll the dough into a strip

20. Roll up again

21. Put it in the box and cover it and let it rest for ten minutes

22. The slack face picture opens upwards, press it down

23. Roll it into a circle with a rolling pin

24. Stuffing

25. After finishing, use pigment to dot the red dot on the center of the moon cake surface

26. Put it in the preheated oven, middle and lower level, 180 degrees, 20 minutes