Fresh Meat Su's Mooncake

Watery and oily skin	All-purpose flour 60 grams
Cake flour 60 grams	Water 50 grams
Lard 25 grams	Oil skin
Cake flour 100 grams	Lard 45g
Pork stuffing 200 grams	Green onion 1 root
Light soy sauce 2 scoops	Cooking wine 1 scoop
Ginger 2 tablets	Salt 1 small spoon
MSG 1 small spoon	Oyster sauce 1 scoop
red pigment Appropriate amount

How to make fresh meat Su’s mooncakes

Step 1

Prepare water-oil leather materials

Step 2

Mix all the ingredients and knead into a dough that can be stretched out.

Step 3

Knead it into a ball, cover it with plastic wrap, or cover it in a small basin to prevent it from drying out, and let it rise for 30 minutes.

Step 4

Then mix the pastry well and cover it with plastic wrap

Step 5

Divide the risen dough into ten equal parts

Step 6

The puff pastry is rolled into a round shape. Cover with plastic wrap and let rise for 15 minutes.

Step 7

Use a rolling pin to roll it into a ox tongue shape, then roll it up from top to bottom.

Step 8

Cover with plastic wrap and let rise for 15 minutes

Step 9

Then use a rolling pin to roll it into a beef tongue shape, roll it up, cover it with plastic wrap and let it rise for 15 minutes.

Step 10

Flatten and roll into round cake shape

Step 11

Wrapped in minced meat

Step 12

You can wrap it any way you want, you can wrap it like a steamed bun, you can wrap it like a mooncake.

Step 13

Place it on a baking sheet and print your favorite pattern

Step 14

Bake in the oven at 180 degrees for 15 to 20 minutes Cooking Tips for Fresh Meat Su’s Mooncakes