1. 1. Water and oil skin materials: 100 grams of flour, 30 grams of lard, 50 grams of warm water, 3 grams of salt.
2. 2. Ingredients for shortbread: 100 grams of flour, 50 grams of lard.
3. 3. The minced pork first put cornstarch and water and stir well, then add sesame oil, dark soy sauce, chicken essence, sugar and salt and stir well.
4. 4. Knead the water and oily skin into a transparent film and wrap it in plastic wrap. Knead the pastry mixture like a glutinous rice ball, wrap it in plastic wrap and store it in the refrigerator. Let stand for 30 minutes.
5. 5. Divide the oily skin and shortbread into eight equal parts, knead round and set aside.
6. 6. Take a piece of water and oily skin, press flat, wrap it with shortbread, and seal it with tiger mouth. (How to make glutinous rice balls)
7. 7. Take a ball and roll it into a tongue shape, roll it up from top to bottom, then put it upright and roll it out into a slender shape.
8. 8. After all is completed, cover with plastic wrap and leave it for 15 minutes.
9. 9. Take a dough and roll it out, then put the mixed minced pork on it, squeeze it with a tiger's mouth, and seal it down.
10. 10 Preheat the pan or electric baking pan, and then put the wrapped meat mooncakes on to bake. There is no need to grease them because of the shortbread. Turn it over after it is browned on one side, so that the meat inside will be cooked faster. Put a little water in the pan, basically wait for the water to dry, turn it over and bake it, and then it can be served.
Tips:The real Su-style fresh meat moon cakes are not baked in the oven, and the meat moon cakes baked in the oven do not taste very well.
In addition, the Su-style fresh meat moon cakes do not have much meat filling, so the so-called five-spice powder or anything else is changed.
Of course the final taste still depends on the local taste
