Ham mooncake

Overview

How to cook Ham mooncake at home

Tags

• baking
• cake flour
• honey
• lard
• white sugar
• xuanwei ham
• fine sugar

Ingredients

Steps

1. 1 All the ingredients used are stuffed. 1. The ham is raw. Cut the ham into thin slices and soak it in water overnight. You can change the water halfway, otherwise it will be too salty. 2. Drain the soaked ham the next day and steam it until cooked. Cut into small pieces. Let cool, add honey and white sugar and marinate for half a day. 3. Fry the low flour until it is slightly yellow in color and fragrant. Pour the fried flour into the marinated ham, stir in the lard (melted at room temperature), and mix well. 4. The stuffing is ready now. Divide them into 12 meatballs. In summer, you need to put it in the refrigerator to set it, but in winter, you don’t need it

   

2. 2 Use a spatula to scrape, press and mix the ingredients for the puff pastry. Just soften the lard at room temperature. 2. Mix all the ingredients for the puff pastry, add an appropriate amount of water (because I ran out of all-purpose flour at home, I mixed it with high flour and low flour), and knead the puff pastry to a certain consistency, so that the puff pastry will be beautiful and not easy to break when rolled out. 3. Divide the oily skin (also 12 pieces) 4. Divide the watery skin 5. Wrap the oily skin into the watery skin like a bun, pinch the edges, pat flat and roll out

   

3. 3 Roll into small rolls. Wrap the remaining oil skin and water oil skin in the same way, roll it out and roll it up.

   

4. 4 Repeat the above two steps, wake up for 15 minutes, and pay attention to moisturizing

   

5. 5 Wrap the rested dough with ham filling, using the same technique as buns! The closing edge is slightly flattened. Preheat the oven to 170 degrees, bake for 15 minutes, flip and bake for 10 minutes, then flip and bake for another 10 minutes.

   

6. 6 Warm reminder: The required time is at least 2 days. The main reason is that marinating the stuffing is a waste of time. It doesn’t matter if the marinating and soaking time is a little longer. In summer, be sure to put it in the refrigerator. 1. The above is the amount of 12 ham cakes. If you make more, just add the corresponding ingredients! 2. For the above, both low and high flour can be replaced with medium flour (I did not add water to the oil crust, but added water to the oil crust. The amount of water added depends on the actual situation) 3. The ham must be soaked in water, otherwise it will be very salty. 4. Everyone’s oven is different, and the baking time and firepower may be slightly different. Depending on the temperament of your own oven, it is best to check the time from time to time to avoid overcooking