Name: Su-style Fresh Meat Moon Cakes
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Flour; 30g lard; 200g Pork mash; Some Mustard; 2 tbsp Soy sauce; A few Chives; 1 teaspoon pepper powder; 1/2 teaspoon Sugar; 1 tbsp oil; 1 piece Egg white; 5g salt; 5g Powdered sugar; 50g warm water

Su-style Fresh Meat Moon Cakes

1. Add all the ingredients in the water and oil leather (main ingredient) and knead thoroughly.

2. Use the same technique used when making bread, knead while beating, until the dough can be pulled out of the transparent film. Put it in a basin, cover with plastic wrap, and let it stand for 30 minutes.

3. Knead the ingredients in the shortbread into a ball, put it in a basin and cover with plastic wrap, and let it sit for 30 minutes.

4. Three fat and seven lean pork, wash.

5. Chop into mashed meat.

6. Chopped mustard tuber.

7. Add the chopped mustard tuber and all the seasonings to the mashed meat,

8. Stir in one direction, put in the refrigerator and keep for later use.

9. The oily skin is divided into 8 portions, each about 24 grams, rounded and covered with plastic wrap.

10. The shortbread is divided into 8 portions, each about 18 grams, rounded and covered with plastic wrap.

11. Take a portion of the oily skin and squeeze it in the palm of your hand.

12. Put the shortbread into it, close it with the mouth of the tiger while turning it, and finally close it and pinch it firmly.

13. Close the mouth down and press flat.

14. Use a rolling pin to roll it into a beef tongue shape.

15. Roll up from top to bottom.

16. Make the remaining 7 portions in turn, cover them with plastic wrap, and let stand for 15 minutes.

17. Take a portion and squeeze it slightly with your hands.

18. Continue to roll it out with a rolling pin.

19. Roll it up again and make all 8 portions in turn. Cover with plastic wrap and let stand for 15 minutes.

20. Divide the minced meat into 30 grams each, and knead into circles for later use.

21. Take a portion of the dough and press it flat.

22. Roll out into a thick and thin skin in the middle.

23. Pack 30 grams of stuffing and close it like a shortbread.

24. Close down

25. Flatten

26. After finishing in order, put on the baking tray.

27. Preheat the oven at 180 degrees. Bake the middle layer for about 10-15 minutes. After the bottom is shaped, turn it over and continue to bake it for 10-15 minutes, then turn it over and bake it for about 5-10 minutes, until both sides are golden brown. Crisp on the side, just light yellow.

28. Take a bite and it's crispy. Savory and delicious, experience by yourself.

Tips:
1: There is no need to add water when adjusting the minced meat, it must be stirred vigorously.

2: The meat filling can be adjusted one or two hours in advance and refrigerated for later use, which is more convenient for operation.

3: When dividing into small portions, the ratio of oily skin to shortbread is 3:2

4: Take it out after baking, and eat it while it is hot. If it is not crisp after being left for a long time, you can re-enter the oven and bake it for a while, and it will be as delicious as freshly baked.