Crayfish mooncake

First wash the fresh crayfish clean with a brush;

After the water in the steamer boils, add the crayfish and steam over high heat for seven minutes;

After steaming, take out the crayfish and wait until it is not hot to your hands. Then you can peel the shells and take out the shrimps;

Prepare the main ingredients. I peeled the pork belly and chopped the ginger into puree;

You can choose pork belly with a little more fat, cut it into small pieces and put it in a food processor to beat into filling;

Then put the meat filling, shrimp and ginger paste in a large basin;

Add an appropriate amount of Li Pai Lin juice, thirteen-spice seasoning, XO sauce, five-spice powder, cracked pepper, sugar, and salt and stir evenly; this is my recipe. I suggest you just use the seasonings on hand to create a flavor you are satisfied with. After the fillings are mixed, you can put them in a pan and fry a little. Try to taste the saltiness. Once you feel satisfied with the taste, you can cover the fillings with plastic wrap and set aside;

Next comes the dough part, which is mainly done like this: 1. Making oil dough: 200 grams of all-purpose flour, 20 grams of powdered sugar, 60 grams of lard, mix well, add 70 grams of water in batches and knead into a dough, knead until smooth, wrap with plastic wrap and rest for 30 minutes ; 2. Add 145 grams of low-gluten flour to 60 grams of lard and mix well to form a ghee ball; 3. Divide each puff pastry into 15 pieces, take one piece of puff pastry and press it flat, place a piece of puff pastry dough in the center of the dough piece, pinch the seam downwards, cover 15 pieces to keep them fresh Let the film rest for 20 minutes; 4. Take a piece of dough and roll it out into an oval shape. Try to roll it out as long as possible, and the puff pastry effect will be better; 5. After rolling it out, roll it up from top to bottom, cover it with plastic wrap and let it sit for 20 minutes; 6. Turn the dough upright Put it down and roll it out into an oval again; roll it up again and wrap it with plastic wrap and let it rest for 20 minutes; 7. Then roll the dough into a round shape, roll the edges a little thinner, wrap it with a lump of lobster filling, wrap it with the seam facing down; 8. Finally, cover it with a small red seal of lobster. That's it.

Finally, place neatly on a baking sheet lined with greaseproof paper;

Place in a preheated oven at 200 degrees, place in the middle rack and bake on upper and lower heat modes for 25-30 minutes;

I put 3 to 5 lobster meat in each small mooncake, and it was full of delicious flavor after one bite.

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