Ingredients
Water and oil skin: all-purpose flour ( 100g ) | Lard ( 30g ) |
Warm water ( 50g ) | Salt ( 3g ) |
Pastry: all-purpose flour ( 100g ) | Lard ( 50g ) |
Filling: black pork ( 150g ) | Egg white ( 1 ) |
Small fresh onions ( appropriate amount ) | Ginger ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Salt ( appropriate amount ) |
Egg yolk ( one ) |
How to make fresh meat mooncakes
1.Prepare all materials
2. Add all the water and oil dough ingredients and knead into a dough.Cover with plastic wrap and let it rise for fifteen minutes
3.Add all the pastry ingredients and knead into dough
4.Add all the filling ingredients and stir clockwise until firm.Refrigerate for an hour to infuse the flavor
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5. Divide the oily skin and pastry into equal parts 
6.Use a rolling pin to roll it flat; I did not knead it directly with my hands
7.Roll up
8.Let it rest for fifteen minutes
9. Roll the water-oil leather into a round shape
10.Put in the pastry
11.After wrapping, roll it into dough with the edge facing down
12.Put the stuffing in with the seam facing down (preheat the oven to 200 degrees)
13.After wrapping, brush with egg yolk and bake in the oven at 200 degrees for 25 minutes
14.Finished product
15.Eat the puff pastry layer by layer
16.Add a photo of the oven coming out of the oven
Tips
No skills, just do it with your heart
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