1. Add sugar and white wine to the cooked ham and marinate for one hour. If you have time, you can pickle it and put it in the refrigerator for the night.

2. When curing meat, mix the noodles. Mix the oil skin materials and knead them into a smooth dough.

3. Mix all the dough materials and knead them into smooth dough.

4. Divide the water-oil skin and pastry into 20 pieces of dough with the same size, and let it stand for 15 minutes.

5. Squeeze a piece of oil-in-water dough, wrap the dough in water and close it.

6. Wrap the pastry in water.

7. Put the wrapped dough on the chopping board and flatten it with the palm of your hand.

8. Roll the dough into a rectangle with a rolling pin.

9. Rolling noodles are rolled from the outside to the inside.

1 1, as in the ninth step, roll it up again.

12. Roll out all the dough first, then let it stand and relax. Continue to deal with meat stuffing.

13, spread the moon cake powder into a 170 degree baking tray and bake until the color is yellowish and caked. About five minutes.

14. Add 90g cooked flour and 15g lard to the meat stuffing. Stir well and divide into 20 meatballs of the same size. No need for refrigeration. Very good, Bao.

15, take a portion of dough, put it upright, press it with your palm, and roll it into a round dough with a rolling pin.

16. Pack a portion of minced meat, and stop. Take it off.

17, furnace barrel 180 degrees, 200 degrees, 25 minutes. Finally, take it out in 10 minutes, and brush a layer of egg liquid on the surface to continue baking.

18, golden color after baking. If the upper tube temperature is too high, the skin will turn black. You can lower the temperature a little, or put a piece of tin foil on the moon cake.

19, it's brittle to take a bite!