Barbecued pork mooncakes are salty yet sweet, delicious and not greasy. It’s the Mid-Autumn Festival, and a lot of mooncakes are made at this time of year.

What I’m making today is the barbecued pork mooncake. I made the barbecued pork in advance and paired it with nuts. It’s a very delicious meat mooncake. Although there’s a lot of meat in it, the barbecued pork itself has a honey flavor, so the overall mooncake is still delicious.

It's sweet, so those who don't usually like salty meat mooncakes will also like this barbecued pork mooncake.

Ingredients: Barbecued pork, sugar, dried nuts, diced fatty meat, preserved fruits, cooked glutinous rice flour, diced sugared winter melon, peanut oil, water, chicken essence, peanut oil, flour, invert syrup, and water.

Steps of making: Step 1. Prepare the barbecued pork in advance.

Step 2: Chop into pieces.

Step 3. The total amount of dried nuts is 250 grams. I used peanuts, walnut kernels, sesame seeds, almonds and pumpkin seeds, 50 grams each. They were all roasted in advance and crushed into pieces when used.

Step 4: Prepare the candied winter melon dices, cranberries and dried pineapples.

You can replace the preserved fruit according to your preference, but it is best not to replace the candied winter melon dices.

Step 5: Set the fat that has been marinated in advance.

Pickling method: Cut the fat into cubes, boil in boiling water for 2 minutes, remove and control the water, marinate with white wine for 15 minutes, then marinate with white sugar for about a week before use.

The marinated fatty meat cloves are sweet and not greasy.

Step 6. Put all the ingredients together.

Step 7. Add sugar, add cake powder, which is cooked glutinous rice flour, and add a little chicken essence. The kelp powder I used is more delicious and healthy.

Step 8: Mix evenly, then add peanut oil and mix evenly.

Step 9: Add appropriate amount of cold boiled water and humidify it to form a ball.

Step 10: Mix until it forms a ball and leave it for about 2 hours to allow the sugar to melt naturally.

It will be dry at first, and will become moister as it sits.

Step 11: Put the inverted syrup, peanut oil and water into a basin and stir repeatedly until they are completely integrated.

Step 12: Add flour and form a ball, let it sit for more than 1 hour before using.

Step 13: Divide the dough into 25g portions and the filling into 75-80g portions.

Step 14: Wrap and shape, spray water before baking to prevent cracking.

Step 15: Bake in the oven with upper and lower heat at 170 degrees.

Step 16: Bake for 6-7 minutes, take it out and brush with egg yolk.

Step 17. Then continue to bake for 15 minutes.

Step 18: Very delicious barbecued pork mooncakes.

Tips: When adding water, it is best to use cold boiled water, and do not add it all at once. Add it several times to check the dryness and humidity before adding more. The amount of water can be adjusted appropriately according to the dryness and humidity.