material

Oil skin material: flour 150g, vegetable oil 70g.

Shui Pi material: 200g flour, 5g salt, 0/2g sugar/kloc-,60g vegetable oil and 80g cold water.

Stuffing: 500g of fresh pork stuffing, chopped green onion, Jiang Mo, minced garlic, salt and sesame oil.

Decorative materials: egg yolk 1, white sesame.

working methods

1. Mix the oil skins evenly to form an oil dough, and cover it for later use.

2. Mix Shui Pi materials evenly, knead them into water-oil dough, and cover them for later use.

3. Before putting all the fillings into the big bowl, use the machine to mash the onion, ginger and garlic. This step can also be omitted. Mix all the ingredients and marinate for 10 minutes or more.

4. Divide the oil skin dough and Shui Pi dough into 20 equal parts.

5. Take a Shui Pi oil surface, flatten it, and wrap one oil surface into a ball. Do the others in turn.

6. Roll the wrapped dough into a tongue shape with a rolling pin with a thickness of about 0.4 mm, roll it up, flatten it, roll it up, flatten it, roll it up again, roll it up and flatten it.

7. Wrap the meat stuffing, put it on baking paper, face down, and do the rest in turn. When everything is ready, take out the heated baking tray, and then move the baking tray paper and the moon cake embryo on it to the baking tray. (I'll explain why I did this later.)

8. Break the egg yolk, brush it on the surface of fresh meat crisp with a brush, and sprinkle with white sesame seeds respectively.

9. Put the baking tray in the middle layer of the preheated oven and bake at 200 degrees for 25 minutes until the surface is golden yellow.