This recipe for Su-Style Fresh Meat Mooncake is referenced from Kusatsuki's recipe. There are two types of mooncake pastry: large round and small round. The layers of puff pastry coming out are both considered successful products. It is said that authentic Suzhou fresh meat mooncakes are baked in an electric pie pan, but unfortunately I don't have one. So, instead of the oven, you can also use a pan baked.

Ingredients: minced pork foreleg, green onion, sliced ginger, dark soy sauce, light soy sauce, salt, sugar, five-spice powder, black pepper, cooked white sesame seeds, all-purpose flour, cooked lard, maltose, sugar, salt, warm water, cooked lard, all-purpose flour.

Practice steps:

Step 1: Add all the seasonings for the filling to the ground pork. (Onion and ginger are added together and grinded when the meat is grinded.)

Step 2: Mix well and set aside in the refrigerator.

Step 3: Heat all the cooked lard until it melts.

Step 4: For the ingredients of the water-based oil skins, rinse the sugar, salt and maltose with warm water. Add the melted cooked lard and flour to the bread machine barrel and knead the dough for 20 minutes

Step 5: Stir the shortening ingredients into a shortening dough.

Step 6: Knead the shortening into a very soft dough that can be easily pulled.

Step 7: Wrap the shortbread dough around the waterproof dough

Step 8: Pinch the dough to close.

Step 9: Roll it out with a rolling pin

Step 10: Fold it up in thirds, left, right, top and bottom, commonly known as the quilt method.

Step 11, once again rolled out and continue to 3 times folded quilt, in the middle of the awakening about 5 minutes.

Step 12: Roll out the dough one last time and then roll it up from one end into a long strip

Step 13: Roll out the long strip of dough to the same thickness

Step 14: Cut the dough into small pieces of 30 grams each. Cover with plastic wrap to prevent the dough from blowing dry.

Step 15: Take one small dough and roll it out to a thin center and a thin circumference

Step 16: Wrap 35 grams of meat filling in the dough

Step 17: Slowly close the tiger's mouth with an upward slanting motion

Step 18: Pinch and tighten the closed end and turn it to face downward.

Step 19: Place the wrapped mooncakes on a greased baking sheet and place in the middle of the oven at 180 degrees for 25 minutes. 20 minutes or so, turn and bake for 5 minutes or so.

Step 20: Bite into a good fresh meat mooncake, absolutely thin skin and thick meat.

Step 21: You can also use an electric cake pan to bake, pay attention to the fire, turn over in time.