How to make fresh meat mooncakes

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  1. Wash and chop the pork, and mince the onion and ginger.I bought the mustard ready-made.

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  2. Add pepper powder, light soy sauce, cooking wine, salt, chicken powder, and appropriate amount of cooking oil , stir evenly.

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  3. Mix all the pastry ingredients and stir evenly.

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  4. Knead into a smooth dough, cover with plastic wrap and let it rest for 30 minutes.

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  5.Puff pastry: Add lard to the weighed low-gluten flour and stir evenly.Divide the pastry dough and pastry into 15 equal portions and cover with plastic wrap.Roll out the puff pastry.

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  6. Roll up from top to bottom.Cover with plastic wrap and let sit for 20 minutes.

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  7. Roll out the rested puff pastry again, the longer the better without deformation.

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  8. Roll up from top to bottom, cover with plastic wrap, and let it sit for 20 minutes.

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  9.Pinch the two ends of the pastry, roll it out, add the pastry, and wrap it up.

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  10.Wrap it and place it with the mouth facing down.Cover with plastic wrap.If you are afraid of drying out, it is best to cover it with a wet towel.

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  11.Preheat the oven to 200℃.Roll out the wrapped dough one by one and wrap it with meat filling.After everything is wrapped, brush evenly with diluted egg wash and sprinkle with white sesame seeds.Place in oven.

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  12.200℃, about 30 minutes.

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  13.Because the "personalities" of ovens are different, the specific baking time needs to be based on actual conditions and observation of fresh food.The variation of meat mooncakes is determined.What is suitable is the best.

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  14. Take a bite, crispy and fragrant.