Cooking Steps

1. 

   Step1:1. [dough with water and oil skin] - first mix the flour, oil, water and sugar powder with medium gluten, then mix them with chopsticks to form floccules, and then knead them into smooth dough. Knead the dough for a while, until the dough is pulled apart, it will become membranous. Cover with plastic wrap and relax for 40 minutes. 2. [pastry dough] mix the pastry with flour and oil, and knead it into dough for use. 3. [stuffing] - Chop pork into mince. Cut shallot into scallion. Mix with mustard, white sesame and seasoning. Put them into a large bowl. Stir well. Set aside.

2. 

   Step2:1. Take out the loose dough with water and oil skin, divide it into 8 parts of small dough, and knead it. 2. Take the pastry, divide it into 8 small pastries and knead them.

3. 

   Step3:Take the oilskin pasta, roll it into a round pasta, wrap it with the small pasta pastry, and tighten the mouth.

4. 

   Step4:Take a pastry wrapped with pastry, close it down, round it, flatten it and roll it into the shape of ox tongue.

5. 

   Step5:1. Roll up the tongue like dough from bottom to top. Cover the roll with plastic wrap. Relax for 15 minutes. 2. After relaxation, take out the dough roll, close up, press flat, and then roll it into a tongue shape. As in the previous step, roll it up from the bottom and cover with plastic film. Relax for 15 minutes.

6. 

   Step6:After the second relaxation, take out the roll, press down in the middle of the closing, turn both ends up, press it into butterfly shape, and roll it into thin sheet with a rolling pin.

7. 

   Step7:Pack up the meat stuffing. Squeeze the tightening part tightly. Put the closing part downward.

8. 

   Step8:After the filling of all the 8 pasta ingredients, put them into the baking tray. Brush the surface with yolk liquid. Sprinkle some black sesame seeds.

9. 

   Step9:Put in the preheated oven and bake at 180 ℃ for 25-30 minutes. Tip - due to the difference of oven temperature, pay attention to observe the color on the surface of fresh meat moon cake during the baking process. After the color is finished, cover a layer of tin paper and bake to prevent too deep color.

10. 

    Step10:It's crispy. It's fresh and juicy. It's very appetizing.