Cloud Legs Mooncake Filling

Overview

I make mooncakes every Mid-Autumn Festival, but this year I am particularly lazy, confused, and confused. Then I remembered that there was a piece of ham in the refrigerator, so I might as well make a cloud ham mooncake with fillings of my own. Let’s talk about the other varieties later. I haven't chosen a day to do it yet, but a lot of mooncakes arrived, which made my heart that didn't want to move even less. Although most of the mooncakes were distributed, the remaining small pile was enough to last for a few days. Maybe there will be mooncakes coming to your door in the future. Otherwise, we won’t make mooncakes this year? The ham has been taken out, will it freeze back again? After struggling for a while, I finally decided to turn the ham into ham filling. There are still a few days until the Mid-Autumn Festival, and the mooncakes are enough to last until after the Mid-Autumn Festival. This year, I am lazy anyway, so I will just make cloud-legged mooncakes. The stuffing goes first. . . . The ingredients are very simple, just mix them together. It is best not to use the freshly made filling right away. Store for a few days to allow the saltiness of the ham and the sweetness of the sugar to penetrate each other. When the sugar has the salty taste of ham and the ham has the sweetness of sugar, the mooncakes are ready to be made.

Tags

• home cooking
• private kitchen
• old man
• mid-autumn festival
• students
• cooked flour
• ham meat
• honey
• white sugar

Ingredients

Steps

1. 1 Ingredients: 17 grams of cooked flour, 135 grams of ham, 135 grams of sugar, 13 grams of honey

   

2. 2 Peel the ham meat, separate the fat and lean meat, and steam it in a steamer.

   

3. 3 Remove from pan and let cool.

   

4. 4 Cut into small cubes about 4 mm square and pour into a large bowl.

   

5. 5 Add cooked flour and white sugar and mix well.

   

6. 6 Add honey and mix well.

   

7. 7 Place into a bowl, seal with plastic wrap, and refrigerate for a few days before use.