Name: Su-style Fresh Meat Moon Cakes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 40g Water and oil leather part; 100g Clear water (water oil skin part); 40g All-purpose flour (water and oily skin part); 2g Corn oil (water oil skin part); Salt (water and oily skin part); 35g All-purpose flour (puff pastry part); 70g Corn oil (puff pastry part); 100g Minced meat (part of minced meat); 5g Light soy sauce (minced meat part); 10g White sugar (meat part); 2g Cooking wine (minced meat part); 2g Salt (minced meat part); 2g Fuel consumption (part of mince); 2g Sesame oil (meat part)

Su-style Fresh Meat Moon Cakes

1. Put all the ingredients in the mince part into a bowl

2. Mix well and freeze in the refrigerator for half an hour

3. Mix all the ingredients in the water and oil skin part and knead it into a smooth dough. If it does not form a dough, let it stand for a while and then knead it until it is smooth.

4. Mix all the ingredients in the pastry part and knead it into a smooth dough

5. Divide the crust and shortbread into four parts

6. Take a oily skin, make a steel rod and wrap it in the shortbread

7. Wrap in order (cover with plastic wrap and let stand for half an hour)

8. Take a dough and roll it into a beef tongue shape

9. Roll up from top to bottom

10. Complete the rest one by one and let stand for 10 minutes

11. Take one and squash it with your hands

12. Roll long

13. Roll up

14. Complete in order

15. Use a rolling pin to press it from the middle, pressing both sides toward the middle

16. Rolling

17. Stuffing

18. Wrap it (preheat the oven up and down to 175 degrees)

19. Put the mouth down and put it in a baking tray, heat up to 175 degrees, lower the heat to 200 degrees, the middle and lower layer, bake for 25 minutes.

Tips:
1. The minced meat is best frozen for half an hour before wrapping
2. Don't use too much force when rolling the skin, it is easy to mix and crisp

Su-style Fresh Meat Moon Cakes

Ingredients

Su-style Fresh Meat Moon Cakes

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