Sioux-style gravy moon cake

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The process map is basically old, and the squeezing is shredded。

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Combination of spices, cuisine and meat pie, mixing in one direction and covering of fine meat in the freezer. (The food is not specified on it, see the tips below)。

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The oil-coated raw materials were razed to a membrane state for 20 minutes in a bakery。

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The skins and the soaks were plattered into a lasagna for 30 minutes。

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They are divided into eight equals。

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Take a pelt of oil and wrap it。

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Open up。

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Roll up。

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Hit it again。

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Open up。

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

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

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Put it in the oven, decorate it as you like, bake it in the oven, a part of the egg sesame that I've painted, and a part of it with a stamp。

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It's the best taste, though, if left in the oven for the next day, for a few more minutes, and if heated with a microwave, the skin will be softer and the taste will be worse. It's fresh meat before, but the last time it was butter, there was really no pork oil, and this year it was replaced with pork oil。

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if you like my cuisine, you're welcome to pay attention to my twitter public number。

Water-Oil Dough: All-purpose flour 100g, Lard 30g, Warm water 50g, Powdered sugar 5g, Salt 5g Oil Paste: All-purpose flour 100g, Lard 50g Mooncake Filling: Meat filling 145g, Preserved mustard greens 95g, Light soy sauce 10g, Sesame oil, Sichuan peppercorn powder, Five-spice powder, 1 Egg, Chopped green onions Decoration: Sesame seeds, Egg wash Baking: Oven middle rack, 170°C for 35 minutes (adjust according to your own oven) Tips: 1. Ordinary flour refers to regular all-purpose flour. 2. Take the lard out of the refrigerator in advance and let it soften to room temperature; this ensures the oil paste will be soft. 3. The meat filling uses a 7:3 fat-to-lean ratio. Lard can be replaced with butter, but the flaking effect will not be as good as with lard. 4. In the recipe I provided, the amount of preserved mustard greens is relatively large. Since the taste of preserved mustard greens is very salty, almost no salt is needed. I added a little light soy sauce, but it still felt slightly salty in the end. You can use a 2:1 ratio of meat filling to preserved mustard greens. 5. The water dough is about 24g per portion, the oil paste is about 19g per portion, and the meat filling is about 30g per portion; this amount makes 8 mooncakes. 6. During the final wrapping process, if the skin breaks slightly or the filling leaks, do not panic. It basically will not affect the appearance, and it will taste just as delicious after baking. 7. If you do not have an oven, you can also use a frying pan. Do not add oil; pan-fry slowly over low heat. Be sure to maintain low heat and cover the pan. You can flip it 1-2 times in the middle; fry until the edges of the mooncakes puff up and turn golden yellow.