Su-style Meat Corn Moon Cakes
1.
In 2 bowls, put the ingredients for water, oily skin and shortbread respectively
2.
Knead them separately
3.
Then divide them into 8 evenly
4.
Then take a dough of water and oil, roll it into a round skin, and wrap it in a dough
5.
Tighten the hole in the middle
6.
Wrap everything, cover with plastic wrap and let stand for 10 minutes
7.
Roll out the small round dough into long strips
8.
Roll up from top to bottom
9.
Do the rest as well
10.
Put the rolled dough upright and roll it out again into a long shape
11.
Roll up again from top to bottom
12.
Roll all the dough and let it rest for 15 minutes
13.
Take a face lotion and press down with your thumb to make the openings at both ends move closer to the middle
14.
Then press it down with the palm
15.
Roll into a round skin
16.
Stuffed meat
17.
Close your mouth down, do everything well
18.
Brush with a layer of egg liquid, dotted with corn sesame seeds! Put it in the preheated oven. The middle level is 175 degrees, about 25 minutes!
19.
The method of corn meat filling: add minced garlic, five-spice powder, light soy sauce, dark soy sauce, cooking wine, salt, chicken essence to the ground pork
20.
Add an egg and stir in one direction
21.
Add cooked corn kernels
22.
Stir the meat and it's ready!
Tips:
1. Since the temperature of each oven is not the same, please pay attention to the appropriate adjustment of the temperature!
2. If the pastry is not good enough to form a dough, you can put it in the refrigerator and freeze it before operating to let the lard solidify a little, so that it won't get too touchy!
3. In the process of making, pay attention to cover the dough with plastic wrap or damp cloth at any time to prevent it from drying out!
4. The resting of the dough is very important, it can make the dough relax and operate better
