Crispy cloud leg mooncake

Cooked-Yunnan Xuanwei diced ham (stuffing) 250g	White sugar (stuffing) 150g
Baijiu (stuffing) 1g	Lard (stuffing) 15g
Ordinary flour (water and oil skin) 300g	Lard (water and oil skin) 120g
Water (water-oil skin) 84g	White sugar (water and oil skin) 50g
Plain flour (pastry) 200g	Lard (pastry) 100g
Moon cake powder or low-gluten flour (for meat filling) 90g	Egg yolk 1

How to make puff pastry cloud leg mooncakes

Step 1

Add diced cooked ham to white sugar and white wine and marinate for one hour. If you have time, marinate and refrigerate overnight.

Step 2

While the meat is marinating, it’s time to make the dough. Mix all the water, oil and skin ingredients into a smooth dough.

Step 3

Mix all the pastry ingredients and knead into a smooth dough.

Step 4

Divide the water-oil dough and puff pastry dough into 20-minute pieces of equal size and let rest for 15 minutes.

Step 5

Take a portion of the puff pastry dough and flatten it, wrap the puff pastry dough in the puff pastry dough and seal it.

Step 6

Wrap the pastry with water and oil.

Step 7

Place the wrapped dough, seam side up, on the cutting board and flatten with the palm of your hand.

Step 8

A rolling pin is used to roll the dough into a rectangular shape.

Step 9

Roll the rolled out dough from the outside inward.

Step 10

Rotate the rolled dough 90 degrees, hold it firm, flatten it with your hands, and roll it into a long shape again with a rolling pin.

Step 11

Same as step nine, roll up again.

Step 12

After rolling all the dough, let it rest to allow the dough to relax. Continue with the meat filling.

Step 13

Spread the mooncake powder into a baking pan and bake at 170 degrees until the color is slightly yellow and clumps form. About 5 minutes.

Step 14

Add 90 grams of cooked flour and 15 grams of lard to the meat filling. Stir evenly and divide into 20 meat balls of the same size. No need to refrigerate, easy to pack.

Step 15

Take a piece of dough, place it vertically, press it down with your palms, and use a rolling pin to roll it into a round dough.

Step 16

Wrap in a portion of meat filling and close. Close the mouth downward.

Step 17

Oven at 180 degrees on top and 200 degrees on bottom for 25 minutes. Take it out for the last 10 minutes and brush a layer of egg wash on the surface. Continue to bake.

Step 18

The color will be golden when baked. If the temperature of the upper tube is too high, the skin will turn black. You can lower the temperature a little or put a piece of tin foil on top of the mooncake.

Step 19

If you bite into this skin, it will become crispy and crumbly, right?

Step 20

You can also brush with egg wash and sprinkle with a little sesame seeds. Brush the moon cake with sesame seeds, otherwise it won't go up.

Step 21

The ones sprinkled with sesame seeds are also pretty. I have seen many friends making cloud leg puffs. Many of them have baked the middle layer, leaving the outer skin crispy and the middle a little wet. If this is the case, put it in for a few more minutes and let it simmer for a while. But there must be a layer of tin foil on top so that the color will not be too dark and affect the appearance. Cooking tips for puff pastry cloud leg mooncakes

Processing of diced cooked ham: Make the diced cooked ham for mooncakes according to the recipe. If it is raw ham, it should be at least 400g. After steaming, it will be about 250g. Soak in water for 3 hours, then steam, cut into cubes, add 70g of honey, 50g of sugar, 60g of lard, 1g of white wine, and marinate for a while. Night. Add 100 grams of sugar and 30 grams of lard.