Sihai network

This is how Meicai moon cake is made

1. Moon cake skin: add the old noodles with clear water, stir evenly, and add alkali, salt and lard.

2. Moon cake skin: continue to add flour and soft dough.

3. Pastry: to combine flour and lard into pastry.

4. Filling making: dice the pork, marinate it in advance with sugar and soy sauce.

5. Stuffing making: wash away the mud and dry the moisture on the surface. Tip: the plum dishes I use are soft and need not be soaked in advance.

6. Stuffing making: stir the marinated diced meat in the pot until it is crispy and tender, and then add salt, five spice powder and yellow rice wine to taste.

7. Stuffing making: put dried vegetables in the pot, mix with the soup overflowing from the fried meat, stir fry to give the flavor.

8. Stuffing making: put the meat stuffing of Mei Cai into the bowl, and put the onion on it.

9. Roll out the crust,

10. Spread the pastry evenly over the crust.

11. Wrap the pastry.

12. Roll it out again and fold it. This step needs to be repeated again.

13. Finally, roll it out again to form a thick sheet, and the thickness is based on the standard of not exposing the pastry. Roll into a tube.

14. Cut the noodles into equal portions.

15. The dosage is pressed flat on the board.

16. Pack in the filling.

17. Close up: drag the dough with the left hand, rotate the dough gently with the fingers, and close the opening of the dough gently with the right hand.

18. Preheat the oven for 175 degrees, spread a layer of soybean oil on the cake, and put it in the middle layer of the oven,

19. Bake for 20-25 minutes.

Come out, eat while it's hot, challenge your concept of traditional moon cakes.