Su-style mooncake crust does not need hot water to make.

Main ingredients: 200g flour, 50g water, 80g lard, 150g meat filling

Accessories: 3g salt, 5g sugar, 1 tsp five-spice powder, right amount of onion, right amount of scallion, right amount of sesame oil, 1 tsp monosodium glutamate, 1 tsp soy sauce

1, first of all, come to the hot water and oil crust of the ingredients are mixed.

2, stir with chopsticks and knead into a smooth dough.

3, then make the shortening, flour and lard mix.

4: Knead into a ball as well, then cover both balls with plastic wrap and let rest for 25 minutes.

5, this time to make the meat filling, add the puree to the onions, scallions and finally add the seasoning.

6: Use chopsticks to stir in one direction.

7: Divide the rested dough into 9 small balls.

8: Then roll out the dough into a circle and wrap it into the shortening dough.

9: Seal the mouth tightly with your hands.

10: Wrap the rest with shortening.

11, then take a dough and roll it out.

12, then roll it from bottom to top.

13, roll all the rest after 15 minutes (covered with plastic wrap).

14: Then roll out again.

15: Roll up from bottom to top.

16: Roll out the remaining 8 portions as well and let it rest again for 10 minutes.

17: Then go to one dough, roll it out and wrap it in the meat filling.

18: Turn the dough face down and place it in a preheated oven at 180 degrees Celsius, middle layer, for 25 minutes.

19: Turn over every 10 minutes.

20, finished.