Corn and meat mooncakes

Overview

I made fresh meat Su-style pancakes a few days ago, and half of the meat filling was left. Because it suits my taste better, I want to continue making it, but change the taste. I added some corn to make the stuffing and it was really more delicious. I ate two of them in one go before they were completely cooled

Tags

• baking
• children
• mid-autumn festival
• snacks
• autumn recipes
• all-purpose flour
• clear water
• corn kernels
• lard
• pork stuffing
• white sugar
• salt

Ingredients

Steps

1. 1 All materials

   

2. 2 Water and oil leather (50g flour, 15g lard, 25g water, 2g salt, 2g sugar)

   

3. 3 Pastry ingredients (50g flour, 23g lard)

   

4. 4 Mix the oily and watery dough and the pastry separately and knead into a ball (the oily and watery dough needs to be kneaded for a few more minutes), then cover it with plastic wrap or a damp cloth and let it rest for about half an hour

   

5. 5 Divide the woke dough crust and pastry into 4 equal parts

   

6. 6 Knead the dough a few times, roll it into a round shape, and put the dough on top

   

7. 7 Slowly close it, wrap the pastry, and pinch the closing area tightly

   

8. 8 With the mouth facing down, press it slightly

   

9. 9 Roll into tongue shape

   

10. 10 Then gently roll it up from top to bottom, cover it again and let it rest for ten minutes

    

11. 11 Then use the same method to roll it into a tongue shape

    

12. 12 Roll it up again and let it sit for another ten minutes. Repeat the above action again

    

13. 13 Blanch the corn kernels

    

14. 14 Add into the pork filling and mix well (my meat filling has been seasoned in advance, so no need to add other ingredients)

    

15. 15 Then, with the help of your hands, first shape it into a small circle, then roll it into a round dough that is slightly thicker in the middle and thin around the edges, and put an appropriate amount of corn filling

    

16. 16 Slowly close your mouth and pinch it tightly

    

17. 17 Turn the edge downwards and flatten it slightly

    

18. 18 Make all the dough and put it in the baking pan

    

19. 19 Preheat the oven in advance, put it in the oven and bake at 160 degrees for 20 minutes (cover the upper layer with tin foil after it is slightly set), and continue to bake for 10 minutes.