Food to eat with your hands - curry chicken mooncakes

Ingredients

• Cake powder 200g
• Lard 90g
• White sugar 12 grams
• Chicken breast 220g
• Pork 30g
• Potatoes 60g
• Light soy sauce 30g
• Onions 50 grams
• Chicken powder 1 small spoon
• Scallion oil 15g
• Curry powder 1g

Steps

1. Mix 90 grams of cake flour and 50 grams of lard and knead into a ball to form a pastry dough

2. Knead 110 grams of cake flour, 12 grams of powdered sugar, 40 grams of water, and 40 grams of lard into a puff pastry dough

3. Two typesCover the dough with plastic wrap and let it rest for 1 hour

4. Cut chicken breast and pork belly into small pieces

5. Chop mustard and green onions

6. Add salt, pepper, chopped green onion, light soy sauce, mustard, curry powder and scallion oil to the two kinds of meat fillings, mix thoroughly and stir well

7. Cover the prepared meat filling with plastic wrap and put it in the refrigerator for later use

8. Divide the relaxed dough and pastry into 9 equal portions

9. Take 1 piece of puff pastry dough, flatten it slightly, and wrap 1 puff pastry

10. Use the tiger's mouth to slowly close it and pinch it tightly, and then roll it into a round shape

11. Cover all the wrapped dough with plastic wrap, seam side down, and let it rest for 20 minutes

12. Take a piece of loose dough and flatten it with your hands, then use a rolling pin to roll it into an oval shape

13. Roll up from top to bottom

14. After rolling them all in order, cover them with plastic wrap and let them rest for 20 minutes

15. Then repeat steps 12-13 to roll them up

16. Cover with plastic wrap again and let rest for 20 minutes

17. Take the first dough roll that has been rolled out for the second time, lay it flat, and press it in the middle with your thumb

18. Then fold to the middle

19. Fold it in half and flatten it with your hands, then use a rolling pin to roll it into a round shape with thin edges and thick middle

20. Take an appropriate amount of meat filling and put it into the pie crust

21. Slightly press the filling with your left hand, and use the tiger's mouth of your right hand to tighten the crust, with the closing edge facing down

22. Place the wrapped cake embryos into the baking pan

23. Since there is no ready-made flower seal, I made one myself, cut a small piece of rape root and dipped it in red yeast powder

24. Rinse a little diluted honey water on the top of the moon cake and stamp it with a red seal

25. Place in the preheated oven and bake at 180 degrees for 20-25 minutes. After taking it out of the oven, cool it down and enjoy.

26. So crispy that it falls apart

Tips

1. 1. The time for the dough to relax. After each roll, give the dough enough time to relax, at least 20 minutes. After the dough is relaxed, the gluten will be soft, easy to roll out, and not easy to break.
2. 2. Temperature and humidity control. In summer, the pastry dough will soften when exposed to heat, which can easily cause the dough to become crispy, so the dough should be placed in the refrigerator to cool down. Puff dough will become hard in winter and needs to be kept in a warm place. The optimal humidity for making puff pastry is 60%-70%, so be sure to cover the dough with plastic wrap during the making process to prevent the dough from drying out and cracking during rolling, causing the puff pastry to break.