Su-style Fresh Meat Moon Cakes
1.
Add all the seasonings of the filling to the minced pork. (The green onion and ginger are minced together when the meat is ground.)
2.
Stir well and put it in the refrigerator for later use.
3.
Heat all the amount of cooked lard until it melts.
4.
In the water and oily skin material, use warm water to rinse off the white sugar, salt and maltose. Add the melted cooked lard and flour to the bread machine bucket and knead the dough for 20 minutes
5.
Stir the pastry ingredients into a pastry dough.
6.
The water-oil skin is kneaded into a very soft dough that can be pulled easily.
7.
Wrap the pastry dough with water crust dough
8.
Squeeze tightly.
9.
Roll out with a rolling pin
10.
The left and right sides are folded in three, commonly known as the quilt folding method.
11.
After rolling it out again, continue to fold the quilt 3 times, waking up for about 5 minutes in the middle.
12.
Roll up one end into a long strip after the last roll
13.
Rub the long noodles into the same thickness
14.
Cut into a small dough about 30 grams. Cover with plastic wrap to prevent the dough from drying out.
15.
Take a small dough and roll it into a thick dough around the middle
16.
Pack 35 grams of minced meat
17.
Slowly close up the tiger's mouth
18.
Close the mouth tightly and face down.
19.
Put the wrapped moon cakes in a baking tray lined with greased paper, enter the middle of the oven, and heat up and down at 180 degrees for 25 minutes. Turn over and bake for about 5 minutes at about 20 minutes.
20.
Bite a cooked mooncake with fresh meat, it is absolutely thin and thick.
21.
You can also use an electric baking pan to cook, pay attention to the heat, and turn it over in time.
