1. First, the minced meat with a little salt, and then mix in one direction, and then gradually add water to continue to mix until the water and meat fusion and viscous, and finally add the seasoning and mixing, put in the refrigerator and standby.

2. Put the ingredients of oil and water crust into the bread machine, press the kneading gear and adjust the amount of water, and mix for about 30-40 minutes, when the bread machine is not working, take it out and let it rest for 5 minutes, then put it into the refrigerator for 20 minutes.

3. Mix the ingredients for the shortening and rub them together, and refrigerate for 20 minutes.

4. After 20 minutes, roll out the shortbread into the water and oiled dough and press it flat, seal side up. Sprinkle dry flour on a floured board and roll out the dough into a thin sheet. Then roll it up to form a Swiss roll.

5. Then use a knife to cut into 16 doses, exactly one baking dish.

6. Press the dumplings flat, wrap them in the meat filling, and shape them into mooncakes with the seals facing down. (Brush with egg wash, you can not brush)

7. Preheat the oven at 200 degrees, bake for 20 to 25 minutes.

7.