1. First combine the oily crust and shortbread into dough separately. Put the shortbread wraps in the refrigerator and let the oil wraps stand at room temperature.
2. At this time, make the meat filling and chop the meat and shrimp separately.
3. Add appropriate amount of cooking wine, salt, sugar, and light soy sauce, mix well and slowly add a little water to strengthen the meat before use.
4. Divide the loose oily skin and shortbread into 18g/piece and 12g/piece respectively.
5. Then flatten the oil crust and put it on the shortbread.
6. Slowly push up the oil crust and wrap it with shortbread.
7. Pinch the mouth tightly and round it.
8. After everything is wrapped, roll a pastry-covered dough into a tongue shape.
9. Then roll it up. Relax for a while after all is done.
10. Roll out the loose roll again.
11. Roll up again. The second volume is shorter than the first volume.
12. Roll the loose dough twice and fold it up as shown in the figure.
13. Roll out the dough into a round piece and put the meat on it.
14. Pinch the mouth tightly, round it, and put it in the baking tray.
15. Put everything in the preheated oven, middle layer, 200 degrees, 20-30 minutes.
16. After baking, take it out and let it cool.
17. Fresh meat mooncakes that are so crispy and messy.
Buy on JD
Buy on Amazon