Cooking Steps

1. 

   Step1:Stuffing preparation - blanch shrimps in boiling water. Drain in and out of cold water to cool. Drain.

2. 

   Step2:Minced pork, salt, 1 / 3 scallion and ginger water. Stir. Add the remaining 1 / 2 scallion and ginger water. Stir. Add the remaining scallion and ginger water. Stir. Add chicken powder, sugar, soy sauce, white pepper powder, sesame oil and raw powder of windmill. Mix well. Put into cold storage and marinate for 1 night.

3. 

   Step3:Dry pastry production - mix the low gluten powder, salt and lard and rub them into a ball.

4. 

   Step4:Water and oil noodle making - medium gluten flour, maltose and white sugar. Pour boiling water into the flour. Stir. Add refined oil and mix well to form a ball.

5. 

   Step5:Pastry making - dry pastry with bread and water.

6. 

   Step6:Bread and butter.

7. 

   Step7:Roll it into a rectangle and fold it three times.

8. 

   Step8:Then roll out to a rectangle embryo about 30cm long and 25cm wide.

9. 

   Step9:Roll the dough into strips.

10. 

    Step10:The seam is divided into ten parts.

11. 

    Step11:Roll it into a round skin for standby (cover with plastic wrap to prevent the skin from drying).

12. 

    Step12:Combination - roll the pastry into a round shape. Put in the meat filling, shrimp and meat floss, about 25g of filling.

13. 

    Step13:Close up.

14. 

    Step14:Press lightly (after wrapping, refrigerate).

15. 

    Step15:Press the red seal on the top.

16. 

    Step16:Bake at 180 ℃ and 200 ℃ in the preheated oven. Put the mooncakes face down in the middle of the oven. Bake for about 1015 minutes. After the surface is golden yellow, turn the baking plate and bake for about 1015 minutes.

17. 

    Step17:Turn off the heat and simmer for 5 minutes until the water is slightly dried and then take out.