Fresh meat mooncakes

Pour the pork filling and all the seasonings including sugar, honey, sesame, sesame oil, soy sauce, oyster sauce, cooking wine, ginger powder, minced green onion, and salt in ingredient C into a large bowl; use chopsticks to stir the meat filling continuously until the meat filling becomes sticky (commonly known as stirring vigorously), and set aside the mixed meat filling.

Once the lard is boiled, it is usually kept in the refrigerator, so it will solidify when you take it out. Put the solidified lard into a small bowl and heat it in a microwave on high heat for 3-5 minutes until it melts. (Lard in material A)

Put all the ingredients for the water-oil dough (i.e. ingredient A) into the bread machine and knead the dough for 20 minutes to remove the gluten and knead it into a smooth dough.

Mix all the ingredients for the pastry dough (i.e. ingredient B). The lard here does not need to be melted. Put it directly into the flour and knead it evenly with your hands to form a dough.

The picture shows the kneaded water-oil dough and puff pastry dough.

Divide the water-oil dough and puff pastry dough into 18 equal portions, cover with plastic wrap and let rest for about 15 minutes.

Take a small piece of water-oil dough, flatten it, put the small piece of dough on top of the flattened piece of water-oil dough, and wrap the dough with the water-oil dough.

Place the wrapped dough with the seam side up on the chopping board, flatten it with the palm of your hand, and use a rolling pin to roll the dough into an oval shape.

Roll out the dough sheet from outside to inside.

Use the rolling pin to roll the rolled dough into an oval shape again.

Roll up the dough sheet again.

Cover the rolled dough with plastic wrap to prevent it from drying out and forming a skin.

Starting from the first rolled dough, roll it into a round shape with a rolling pin; divide the meat filling into 18 equal parts, place a portion of the meat filling in the center of the dough and wrap it up.

Place the wrapped dough with the seam side down on the baking sheet, flatten it gently with the palm of your hand, make all the mooncake dough in sequence, and brush a layer of egg yolk liquid on the surface.

Sprinkle some sesame seeds on the surface of the dough.

Put the baking sheet into the preheated oven at 200 degrees, middle rack, and bake for 20-25 minutes, until the surface is golden brown.

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