How to make Su Shi meat mooncakes

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  1. First make water-oil skin, add 100g flour, 30g lard, 3g salt, and then add 50g water.Knead until the film comes out.You can also beat it to make the film come out quickly.Cover with plastic wrap and let rest for 30 minutes.

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  2. To make oily skin, add 60g flour and 30g water and knead into oily skin.Wake up for 25 minutes.

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  3.Wait for the time, prepare the meat filling, add cooking wine, fresh soy sauce, salt, stir clockwise to beat.Place in the refrigerator for 15 minutes.

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  4. Water and oil skins are divided into 9 equal parts.Water and oil skins are about 20g each, and oil skins are 10g each..Wake up for 10 minutes

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  5.Wrap the oil leather in the water oil leather.After wrapping, with the mouth facing down, use a rolling pin to roll it into a long tongue shape and roll it up.Wake up for 10 minutes and cover with plastic wrap.

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  6. Repeatedly roll it into a tongue shape, roll it up, and let it rest for 10 minutes.

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  7. Press both ends inward, use a rolling pin to roll it into a dumpling wrapper shape, and wrap it with meat filling.Finally, coat with egg yolk and sesame seeds.You don’t have to leave it, I just want it to look good.