Flour 300g, pork 300g (about 3: 7), sugar 60g, maltose 15g, soy sauce 20g, monosodium glutamate 10g, cooked lard 2 10g, egg 1, a little salt, cooking wine, sesame oil, chopped green onion and Jiang Mo.

2. Production process

Stuffing: pork (fat to thin about 3: 7), eggs, chopped green onion, Jiang Mo, garlic powder, cooking wine and sesame oil, soy sauce, salt, black pepper and sugar. (Put 2g salt in 100g pork, 400g or 500g pork in 1 egg, and add a small amount of other seasonings according to taste. )

Wash and drain the pork, chop it into minced meat, and add all seasonings.

Stir in one direction. Don't chop the minced meat too thin, so the meat will taste more tender. Don't mix the meat too wet, it's too wet to wrap. Mix well and put in the refrigerator for a while. Better packaging)

Material of the crust: 300g of common flour, 90g of lard and 50g of sugar.

Mix the crust and knead it into a smooth dough.

Divide the crust into 24 grams and round it.

The outer shell of the package. (During the whole operation, the dough should be wrapped with plastic wrap to prevent the dough surface from air drying and affect the subsequent operation. )

Roll the cake into a cow tongue. Roll it up

Then roll the skin into strips.

Roll up the skin, wrap up the meat and roll it up.

Close the wrapped moon cakes and unload them into the baking tray.

Preheat the oven and bake at 200 degrees for about half an hour until the surface is golden.

Second, the practice and formula of homemade fresh meat moon cakes

1. Cut 60 grams of butter into small pieces, heat it in a microwave oven for about 40 seconds to melt it, add other raw materials (150 grams of medium-gluten flour, 40 grams of water and 40 grams of sugar) to form a smooth dough, and let it stand for 20 minutes. Try to rub out the tendons, or they will break easily.

2. Mix the dough ingredients (1 10g low-gluten flour and 55ml salad oil) evenly, knead into dough, and let stand for15min.

3. Make stuffing at this time. Cut mustard tuber into small cubes, chop onion, mix all the ingredients and stir in one direction with chopsticks.

4. Knead the dough into strips and cut it into 16 equal parts.

5. Cut the cake into 16 equal parts.

6. Take a water-oil dough, knead it round, flatten it, and roll it up like a dumpling skin. I have no rolling pin. I use a stick. Other skin operations should be covered with plastic wrap.

7. Put a piece of cake, wrap it and close it. Like jiaozi. Put your mouth down.

8. 16 all-inclusive. During the operation, it is best to cover the dough with plastic wrap to prevent it from drying.

9. Take a piece of dough and flatten it. Roll it into an oval shape with a rolling pin.

10. Fold13 from top to bottom and 1/3 from bottom to top, and fold the folded dough down and roll it into an oval shape again; Repeat folding and rolling twice. You kill it, and that's what I get, broken skin.

1 1. Put some meat, don't be greedy, it's hard to shut up if there are too many.

12. Put it down with your mouth closed, finally flatten it, brush it with egg white liquid and stick sesame seeds. The trick to order sesame seeds is to dip the flat ends of chopsticks in water, so that sesame seeds can keep up easily. Preheat the oven to about 190, and bake the middle layer for 20~25 minutes.