Fresh meat mooncakes

Overview

The meat filling recipe is definitely not comparable to others, and those who have tried it will definitely want to eat a second one.

Stir the pork and add all the ingredients in a clockwise motion for about 10 minutes. When it is roughly sticky, place it in the refrigerator and set aside
Make water-oil skin: 200g flour, 60g lard, 6g salt, 100g warm water. Knead the dough until the dough comes out and let it sit for 30 minutes
Make puff pastry: 100 grams of lard, 200 grams of flour, mix thoroughly and evenly, cover with plastic wrap and refrigerate for 30 minutes
Divide the water-fried dough and puff pastry into 16 equal portions, roll into balls and set aside.
Take the oily dough and flatten it, add the pastry and seal it like making glutinous rice balls
Wrap the bags in order, with the seal facing down
Press the seal downwards
Roll out into strips
Roll up
Place it vertically and roll it into a long strip
Roll it up again
Roll them up one by one, cover with plastic wrap and let stand for 15 minutes
Roll out the dough, wrap it in the meat filling, squeeze it with a tiger's mouth, seal it, put it in the preheated oven, 180 degrees for 10 minutes, turn it over and bake for another 10 minutes
Take it out of the oven and cool it down. Taste it when it is still slightly warm. It tastes great
😋
Crispy and not unnecessary