The preparation of fresh meat mooncakes

Practice steps

1, the pork filling according to their own preferences to add seasoning, mixed pork filling a total of 420g.

2: Divide into 10g/piece of small meat balls and freeze them in the refrigerator until hard.

3: Put 300g of flour, 115g of lard, 50g of caster sugar and 80g of water together to form an oily dough.

4: Divide the oil skin into 42 small balls, cover with plastic wrap and let stand for one hour.

5: Add 200g of flour and 100g of lard to form a puff pastry dough.

6: Divide the puff pastry dough into 42 equal portions and let stand for a while.

7: Take a small oil skin ball and flatten it and wrap it around a puff pastry ball.

8. Roll it out into the shape of a long tongue with the mouth facing down.

9: Roll it up and roll it out.

10: Roll up again and cover with plastic wrap and let stand for a while.

11: Flatten the standing rolls into a round skin and wrap them in a piece of frozen meatballs.

12, close the mouth down, brush the surface of the egg yolk, sprinkle some cooked black sesame seeds, oven 200 degrees, about 20 minutes, I made a small so the baking time of 20 minutes is enough, the time of the big head is extended ha ~

13, finished product ~

Tips

Delicious while hot ~~

Mood story

Fresh meat mooncakes are actually fresh meat crispy ha ~