Name: Su-style Fresh Meat Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Medium powder; 50g lard; 15g granulated sugar; 5g Shuiyi; 150g Medium powder 2; 75g Lard 2; 250g Pork mash; 1 tsp Cooking Wine; a little salt; 1 tsp Ginger juice; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon sesame oil; 1 tablespoon honey; a little White pepper; a little Chicken noodles

Su-style Fresh Meat Moon Cakes

1. Add cooking wine, salt, ginger juice, sugar, light soy sauce, dark soy sauce, oyster sauce to the pork puree

2. Add some honey, white pepper, sesame oil, chicken powder

3. I also added a little water and stirred it into meat filling. We like to eat sweet ones, so this taste is adjusted by ourselves

4. The making of shortbread: 150 grams of medium powder and 75 grams of lard, take a pot and add medium powder and lard

5. Put it into the shortbread dough and refrigerate for half an hour

6. The production of water and oil skin: 150 grams of medium powder, 50 grams of lard, about 100 grams of water, sugar and water. The amount of water is for reference, as long as the water and oil skin is soft

7. Hechengshui oily skin dough also wakes up for 30 minutes, kneading the dough 2-3 times during this period

8. The loose dough is divided into 14 equal parts, each about 15 grams of shortbread, and about 25 grams of water and oily skin.

9. Take a water and oily skin, squeeze it, and wrap it with a shortbread ball, and wrap it

10. Squeeze it with the mouth down and roll it out into a tongue shape

11. Roll up from top to bottom

12. Roll it all up, cover with plastic wrap and relax for 15 minutes

13. Take a slack roll and press it flat

14. Roll up and down again

15. Roll up from top to bottom

16. Roll it all up, cover with plastic wrap and relax for 15 minutes

17. Take a small roll and fold the two ends toward the middle

18. Close up and squash and roll up

19. Put some meat in the middle

20. Close the mouth, it’s harder to close, try to tighten it up

21. Brush the top and bottom of the electric cake with a layer of oil

22. Arrange the wrapped greens, turn on the upper and lower trays for 5 minutes, mine is the simplest one without temperature control, you can only adjust it manually, you must observe in time, turn off the switch after coloring, and simmer for 5 minutes

23. After turning it over, open the upper and lower pans and fry again for 3 minutes.

24. Finished picture

Tips:
I used the method of frying first and then roasting the finished product and the skin was too dry. This time I used an electric baking pan to fry it and it felt good