How to make Su-style fresh meat mooncakes

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  1. Mix the minced pork and water thoroughly and season.
  I used the usual meat-wrapped flavoring

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  2. Will 200g Add 100g of lard to 300g of refined white flour to make a shortbread dough; add 100g of lard to 300g of refined white flour and add 150g of boiling water to make a water-oil dough.

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  3. Cover the pastry dough and water-oil dough with plastic wrap and set aside for 20 minutes (wait until use).

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  4. Roll out the water-oil dough, wrap it in the pastry dough, and gather it up.Then roll it out again into a rectangular shape, stack it in three layers, and repeat the process again.Finally, roll out the dough and make it bigger, and roll the upper and lower ends slightly thinner and trim them evenly.

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  5. Roll up the dough from the top, roll it together, roll it into strips, and add the ingredients (each About 25g each, roll out one by one)

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  6.Put the filling into the filling, shape it, and place it Bake in the oven (Note: Turn the oven temperature to 200 degrees and bake until both sides are golden brown