MEAT MOONCAKE RECIPES

Steps:

• Because the pork filling needs to be frozen, make the filling first. Pork needs to be chopped into minced meat, I'm lazy, just throw it into the wall breaker and get it done.
• The wall breaker has a lot of power, so the meat can be beaten a little bit. The cups are also very simple to clean. Pour some detergent and beat them to make them clean.
• Put the minced meat in a small bowl, pour honey, sugar, light soy sauce, cooking wine, oil, salt, and pepper, and stir with chopsticks.
  Then stir vigorously in one direction until the tendons can form a mass.
  Pour the chopped green onion and ginger prepared in advance into the meat.
  Then pour in the cooked white sesame seeds and sesame oil, and continue to stir in one direction.
• Then apply some oil on your hands to prevent sticking, take about 18 grams of each, and make small meatballs. After all is done, put it in the refrigerator and let it cool until hard. It takes about 40 minutes to an hour. Because the mince is too soft to wrap, it must be frozen hard to wrap it. When it is frozen, be careful, and the bottom must be lined with plastic wrap or a plastic bag, or the meat will stick to the bottom of the refrigerator.
• When freezing the meat filling, start making the skins. First make the water and oil skin, first mix the powdered sugar and oil, then slowly pour in warm water, and finally form a dough. Because everyone's flour has different water absorption properties, the amount of water is for reference. The finished water-oil skin should be soft but not sticky, and then cover it with plastic wrap and let it sit for 10 minutes.
  Then make shortcrust pastry and mix the ingredients together to form a dough. If I make a larger portion, it will form two doughs.
• After that, 20 grams of water and oily skins and 16 grams of shortbread are made into small balls.
  This process takes a long time, so the ball after rubbing should be covered with plastic wrap to prevent the surface from drying out after a long time. The next step is not easy to pack. Be careful.
  Then take a water and oily skin dough, wrap it in a shortbread dough, and place it on the chopping board with the mouth facing up. Also, the wrapped dough should be covered with plastic wrap to prevent it from drying out.
• After everything is wrapped, take a dough, close it up, and roll it into a beef tongue shape.
  Roll up from top to bottom.
  The end is also facing upwards, and continue to roll out into a piece of dough.
  Continue to roll it up from top to bottom, and then put it down on the side to relax, remember that the surface is still covered with plastic wrap.
• Make all the dough rolls.
  Take a loose noodle roll and press the middle part with your hands.
  Then press the two ends toward the middle to form a round dough piece.
  Roll the noodles slightly into a circle and make them bigger, and wrap them in the hardened pork balls. Remember that the meatballs should be rolled in flour before they are wrapped. If they are not sticky, the meat and the skin will be easy to separate.
• After wrapping, put it into the baking dish with the mouth down. After everything is wrapped, apply egg yolk liquid on the surface and sprinkle with white sesame seeds.
• Preheat the oven to 200 degrees, then bake it up and down for about 20 minutes until the surface is golden brown.

Steps:

• Wash the small crayfish with plenty of water and rinse with cold water
• Remove the head and shell to get the meat, and also remove the mud sausage
• Seasoning can be mixed, I'm afraid it won't be delicious, so I fry it a bit, add some salad oil to the pot and saute the ginger slices, add the crayfish meat, add some cooking wine, light soy sauce, salt, oyster sauce, sugar, sesame oil and stir well.
• The pork mash is also seasoned. Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, oyster sauce, sesame oil, chicken powder
• Mix the minced pork and crayfish, mix well and set aside
• Put the water and oily skin materials into the bread machine bucket and knead the dough
• The dough must be out of the film, take it out
• Put the pastry material into the basin
• Make it into a dough, if it feels too soft, put it in the refrigerator for a while
• Divide the water, oil and pastry dough into 10 equal parts, relax for more than half an hour, and cover them with plastic wrap
• Take a small dough of water and oily skin and wrap it on a small dough of shortbread
• Pack one by one, a total of 10 relax for a while
• Take one squash and roll it into a strip
• Slowly roll up, all 10 are the same operation, cover the whole process with plastic wrap and relax for 20 minutes
• Take another roll and change the direction, flatten it, roll it up, cover it with plastic wrap and relax it for 20 minutes
• Take a loose roll, close the middle of the 2 heads
• Flatten and roll out, put in the right amount of crayfish meat
• Squeeze
• Put it on the baking tray, I also printed a pattern with star anise dipped in red pigment
• Put it in the oven at 180 degrees and bake for about 20 minutes.
• Finished picture