How to make fresh meat mooncakes

• 1. Preparation of water-oil dough: Mix 150 grams of flour, 60 grams of lard and 10 grams of fine sugar evenly, add 42 grams of boiling water, knead the dough evenly, wrap it in plastic wrap and let it rest for 30 seconds minute.

• 

  2. Preparation of pastry dough: 100 grams of ordinary flour and 50 grams of lard are stirred thoroughly.Knead well.Wrap in plastic wrap and let rest for 30 minutes.

• 

  3. Preparation of meat filling: add 225 grams of pork filling, add sugar, honey, stir-fry Cooked white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, salt.

• 

  4.Use chopsticks to stir the meat filling continuously until the meat filling becomes sticky (commonly known as stirring vigorously) Set aside the mixed meat filling.

• 

  5. Divide the water dough and puff pastry dough into nine equal parts

• 

  6.Place the small pastry dough in the flattened water and oil surface

• 

  7.Punch up the wrapped dough and flatten it with your hands

• 8.Punch up the wrapped dough, flatten it with your hands, roll the dough into an oval shape, and roll it from the outside inward


9. Roll the dough into an oval shape again and roll it up again

• 

  10. Roll the rolled dough into a round piece, put the meat filling on the yuan piece, drag it with one hand, and seal it up with the other hand good.

• 

  11. Place the wrapped mooncakes on the tray in sequence

• 

  12.Press gently, apply egg liquid on the surface, and sprinkle with black sesame seeds

• 

  13.Place in a preheated oven at 200 degrees and bake for 20 minutes

• 14.Break it open and the dough inside is very crisp
• 

  15.Plating or bagging