How to make Su-style fresh meat mooncakes

• 1. Put the pork and various ingredients together, stir in one direction, add water while stirring, and then put it in the refrigerator overnight for use the next day (if you make the filling on the same day, at least add Refrigerate for two or three hours and let it set)

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  2. Water and oil skin: add sugar , stir while adding lard, then add 150 grams of hot water, knead well and wake up for 30 minutes.Cover with plastic film
  Puff pastry: knead the dough with warm lard and let it rest for 30 minutes.
  Divide the dough and pastry into 12 portions, roll out the pastry and wrap it up to seal (if you think it’s too big, you can divide it into 14 portions)

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  3. Roll into a rectangular shape - fold in half - then roll into a rectangular shape - like folding a quilt, fold the bottom up - fold the top down - turn the surface counterclockwise 90 degrees, then roll into a rectangle - roll up from the bottom - press in the middle to form a round ball - roll out thin

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  4. Just like making a bun, you can fold and seal it by applying egg white on the edge of the bun, seal it, and use chopsticks to add red flowers or dots on the surface (I didn’t buy red this time) (Omit this step for pigment)), rinse the surface with thin oil, put it into the pan, cover the pan, fry at the lowest heat for 15 minutes, turn over and fry for another 15 minutes

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  5.As shown in the picture

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  6.After frying, preheat the oven to 165 degrees and bake for 10 minutes (if it is not colored, you can also set the oven to 170 degrees).I hope you can bake the Soviet-style fresh meat mooncakes in your memory!