Cooking Steps

1. 

   Step1:Prepare in advance - steamed and diced meat on cloud leg

2. 

   Step2:Mix with sugar and honey and marinate for one nigh

3. 

   Step3:Stir fry 120g flour to make it fragrant. Turn off the fire and let it cool

4. 

   Step4:Mix the marinated ham with the fried flour. According to the traditional formula, if the ham meat in the filling is pure or thin, it needs to add 5060g cooked lard to increase the oil level. I have used the fat and thin combination here, so I have not added cooked lard.

5. 

   Step5:Divide the fillings into parts, and weigh them in groups of 30g each.

6. 

   Step6:The dough is composed of 250g flour, 75g lard (frozen state) and 120g water.

7. 

   Step7:The dough just kneaded is not smooth. Cover with plastic wrap and wake up for 30 minutes.

8. 

   Step8:Pastry - low gluten flour 220g + lard (frozen state) 110g are mixed into pastry dough. If the room temperature is relatively high, the grease will melt. Put it in the refrigerator for 20 minutes, so that the grease can coagulate easily for later operation.

9. 

   Step9:Divide the pastry into parts and weigh the pastry into 20g each.

10. 

    Step10:Knead the dough well. The dough surface becomes very oily and smooth.

11. 

    Step11:Divide the water and oil skin into 25g small dosage forms

12. 

    Step12:Roll out the small water and oil skin preparation and wrap it into the pastry.

13. 

    Step13:Close your mouth tightly.

14. 

    Step14:Close and roll down the growing flakes (do not roll too thin. Rolling too thin is easy to mix and crisp

15. 

    Step15:Roll up. Cover with plastic wrap and relax for 20 minute

16. 

    Step16:Relax the good roll and open the growing flake verticall

17. 

    Step17:Roll it up again. Cover with plastic wrap and relax for 20 minutes. The purpose of relaxation is to make the dough more extensible and not suitable for crispness. If the dough rebounds when rolling, it means that the relaxation is not enough. Take a few more minutes to roll.

18. 

    Step18:The relaxed roll is folded on both sides and pressed in the middle to form a round dough. Roll it into a round skin and wrap it into the filling. Tighten it at the end.

19. 

    Step19:Put the wrapped mooncake into the baking tray with baking paper. Press it gently with your palm. Take some red food pigment. Stamp the red seal on the top of the green cake.

20. 

    Step20:Heat up and down the oven for 175 degrees. Preheat for 20 minutes in advance. Put the baking tray in the middle of the oven. Bake for 15 minutes first. Then take out the baking tray and turn it over for 10 minutes. Then take out the baking tray and bake for 10 minute

21. 

    Step21: