How to make Su-style fresh meat mooncakes

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  1.Dissolve the yeast powder in warm water, add sugar and salt, knead the plain flour and 50 grams of lard
  into a water-oil dough, cover with plastic wrap and set aside (if you like sweetness, you can add a little more sugar)

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  2. Knead the remaining 60 grams of lard and low-gluten flour into a shortbread dough

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  3. Divide the water-oil dough and ghee dough into small portions, add water Wrap the pastry dough in the dough

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  4. Then shape it into a ox tongue shape and roll it up (repeat three times).Cover it with plastic wrap during the making process to prevent the dough from drying out

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  5.Then start wrapping, roll the dough into discs to wrap the meat filling, like making moon cakes, After wrapping, put it into the baking pan, you can cut it or not,

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  6.Then brush with egg wash , sprinkle some black sesame seeds to decorate

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  7. Turn on the oven and preheat it to 200 degrees for 30 minutes The left and right sides are ready.You can take it out in the middle and brush it with egg wash for better coloring.Bake it until the surface is golden and it tastes very crispy