Cooking Steps

1. 

   Step1:KitchenAid 9 cup food processor is equipped with dough knife. Put in refined powder, maltose and sugar. Pour in boiling water. Turn on the 1st gear. Stir while adding refined oil. Mix until the dough is formed.

2. 

   Step2:Mix the low gluten flour, salt and lard, and knead them into a ball.

3. 

   Step3:Bread and butter dry pastr

4. 

   Step4:Roll it into a rectangle embryo and fold it three times. Then roll it to a rectangle embryo about 30cm long and 25cm wide.

5. 

   Step5:Roll the dough into strip

6. 

   Step6:Evenly divide the seams into ten parts. Roll them into round skins for standby. Cover with plastic wrap to prevent the skins from drying.

7. 

   Step7:Blanch the shrimps in boiling water. Cool them in and out of cold water. Drain them for later use.

8. 

   Step8:KitchenAid 9 cup food processor is equipped with a multi-purpose knife head. Put in the sandwiched meat, salt and 1 / 3 of scallion and ginger water. Turn on the second gear and stir for 30 seconds. Add the remaining 1 / 2 of scallion and ginger water. Stir for 5 seconds. Add the remaining scallion and ginger water. Adjust to the first gear and stir for 10 seconds. Then add chicken powder, sugar, soy sauce, white pepper, sesame oil and windmill meal. Continue to stir evenly. Put them out and marinate for 1 night.

9. 

   Step9:Steam the pork tenderloin in a steamer (about 40 minutes). Take it out and rinse it in cold water. Cut the tenderloin into shreds according to the texture.

10. 

    Step10:Heat the frying pan over medium high heat. Add the shredded meat and stir fry. Add the sugar, cooking wine and soy sauce. Stir until the water is dry. Let it cool off.

11. 

    Step11:Put the shredded meat into the KitchenAid magnetic drive multi-functional blender. Turn on the inching function and beat for 10 seconds. Beat for three times in a row. Beat the lean meat until it becomes fluffy.

12. 

    Step12:Roll the pastry into a round shape. Put in the meat filling, shrimp and meat floss (about 25g) and close up. Press lightl

13. 

    Step13:Press the red seal on top. * it can be frozen and stored after being packe

14. 

    Step14:Preheat the oven at 180 ℃. Place the mooncakes face down in the baking tray. Bake them in the middle layer of the oven for 1015 minutes until the surface is golden. Turn the baking tray around and bake for 1015 minutes. Simmer for 5 minutes until the moisture is slightly dried and then take out.