Sioux-style gravy moon cake

1

Squeeze。

2

Combination of spices (see the tips below), squeals and meat pies in one direction, and the ploughing of meats covered with a membranes into the freezer。

3

The oil peels and the souffles are covered in a fragrance of 30 minutes, which can be covered with a bread machine and can reach membranes in 20 minutes。

4

They are divided into eight equals。

5

It's a tarp noodle, wrapped in a soak。

6

Open up。

7

Roll up。

8

Hit it again。

9

Open up。

10

Roll it up, put it in the bowl for 15 minutes。

11

Take a pasta, open it, wrap it in meat, close it。

12

Put it in the oven, decorate it as you like, bake it in the oven。

Water Oil Skin: 100g all-purpose flour, 30g lard, 50g warm water, 5g powdered sugar, 5g salt Oil Pastry: 100g all-purpose flour, 50g lard Mooncake Filling: 150g meat filling, 50g pickled mustard greens, salt, sesame oil, Sichuan peppercorn oil, five-spice powder, 1 egg, chopped green onion and ginger Decoration: Sesame egg wash Baking: Middle rack of the oven, 170°C for 35 minutes (adjust according to your oven) 1. If you don't have lard, you can substitute it with butter. I have made this with butter before, and the taste is quite good. However, after replacing the oil pastry with an equal amount of butter, it felt a bit dry, so I added another 10g of corn oil. 2. The water oil skin is about 24g per portion, the oil pastry is about 19g per portion, and the meat filling is about 30g per portion.