Su-style Fresh Meat Moon Cakes

Name: Su-style Fresh Meat Moon Cakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 200g Pork filling; 1 piece Egg yolk

by Ayouwei

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

How can there be no moon cakes on Mid-Autumn Festival? This is too inconsistent with the logic of a foodie! But regular moon cakes can no longer arouse my enthusiasm for hands-on, so I challenged the "Su-style fresh meat moon cakes" from Jiangsu, Zhejiang and Shanghai. After a lot of busy work, a plate of savoury and delicious fresh meat mooncakes is out. How delicious is it? Every time I mention making mooncakes, someone will say categorically: "I want to eat fresh meat!"

Ingredients

250g Flour
200g Pork Filling
1 piece Egg Yolk

Su-style Fresh Meat Moon Cakes

1. Pour the pork filling and all seasonings into a large bowl, and use chopsticks to stir constantly in the same direction

2. Mix all the ingredients of the water and oil skin dough and knead it into a smooth dough, divide it into 9 portions

3. Mix all the ingredients of the pastry dough and knead it into a dough, divide it into 9 portions

4. Take a small water and oil skin dough, flatten it in the palm of your hand, and wrap the pastry dough on the flattened water and oil skin dough

5. Flatten, roll into an oval shape, roll the rolled dough sheet into a roll from the outside to the inside, and then roll it into an oval shape

6. Roll up the dough again, roll it into a round dough, take an appropriate amount of meat filling and wrap it in the center of the dough

7. Slowly close the mooncakes with a tiger’s mouth

8. Place it on the baking tray with the mouth down, and gently squeeze the dough with the palm of your hand

9. Brush a layer of egg yolk on the surface of the dough, sprinkle with some white sesame seeds, put it in the preheated oven, 200 degrees, middle layer, bake for 20-25 minutes before it is out of the oven