Su-style Fresh Meat Moon Cakes
1.
First prepare the filling: chop the unpacked Wujiang mustard with a knife and thickly add it to the meat filling, add cooking wine, salt, light soy sauce, oil consumption, sesame oil, olive oil and minced ginger.
2.
Beat up to make it sticky.
3.
Let's make the oil skin: Pour a certain amount of all-purpose flour into a bowl, and add two spoons of lard softened at room temperature. The amount of white sugar can be increased according to your taste.
4.
After scalding with boiling water, use chopsticks to stir into a flocculent dough and knead it.
5.
Let's make pastry again: add lard softened at room temperature to all-purpose flour and knead the pastry dough with disposable gloves.
6.
I divide the oily skin into 15 noodles, and the shortbread into 15 points.
7.
Roll out the oily crust and wrap it with shortbread.
8.
Wrap it into a bun shape, close it down and squeeze it tightly.
9.
Roll out into a beef tongue with the smooth side facing up and closing down.
10.
Roll up.
11.
Roll it out again (just like rolling a toast roll).
12.
Roll into a cylindrical shape.
13.
Face the seams inward and fold in half.
14.
Squash it by hand.
15.
Roll it into a dumpling wrapper shape and wrap it with fillings.
16.
Flatten the dough and put it on the baking tray.
17.
The children have zoomed in, step up! Prepare a fine brush with red yeast rice powder and edible red pigment marinade, and design a heart-warming pattern on the crust.
18.
First use a brush with red marinade to draw circles on the crust.
19.
This is an outline rendering.
20.
Then write the red "Double Happiness" in the circle with excitement to welcome the arrival of the 11th Canadian Mid-Autumn Festival!
21.
Super soft, scumbag.
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