Fresh meat mooncakes

Overview

The Mid-Autumn Festival is not far away. Seeing everyone making moon cakes, how can I not resist this scene? Fresh meat mooncakes are my family's favorite. I remember the last time I made them, the skin was a bit dry, but the fillings were well mixed, so the taste was still recognized by my family. I believe that many people especially like to eat fresh meat mooncakes. Anyway, my family is a meat-eating person. For mooncakes, fresh meat is definitely the first choice. This time I made 15 pieces, and they were not very big. I can eat 1 to 2 pieces at a time.

Tags

• snacks
• traditional food
• mid-autumn festival
• mooncakes
• egg
• ginger powder
• lard
• minced pork
• sugar
• vinegar
• warm water
• plain flour
• salt
• soy sauce

Ingredients

Steps

1. 1 Adjust the meat filling: add all the seasonings;

   

2. 2 Use chopsticks to beat evenly and vigorously. The beat must be in one direction. After finishing, feel the saltiness. If it feels bland, add a little salt;

   

3. 3 Knead the oily skin and puff pastry well, wrap the oily skin and puff pastry in plastic wrap, and let them rise for 15 minutes at the same time;

   

4. 4 Divide 18 grams of water-oil crust and 12 grams of pastry into small portions, a total of 15 portions;

   

5. 5 Wrap the watery dough into the pastry, slowly push the dough, turn and pinch to tighten;

   

6. 6 Place with the seam facing down and cover with plastic wrap to prevent air drying;

   

7. 7 Use a rolling pin to roll the dough into a long tongue shape;

   

8. 8 Roll up gently;

   

9. 9 Flatten it and roll it into a long tongue shape. Try to make it as long as possible. The longer it is, the more layers it will have;

   

10. 10 Roll up again and relax for 15 minutes;

    

11. 11 Fold in half as shown in the picture, press down in the middle with your thumbs, and pinch both ends tightly;

    

12. 12 Roll into a round shape with the seam facing down;

    

13. 13 Flatten the dough, roll it out, and fill it with meat filling;

    

14. 14 Arrange it into a round shape, press it flat, and use chopsticks to lightly dip the red base into three red dots;

    

15. 15 Preheat the oven to 180 degrees and bake for 25 minutes;