Crispy and flaky for the Mid-Autumn Festival, Su-style fresh meat mooncakes with puff pastry that doesn't require kneading

Prepare the ingredients.

Thaw the hand-grabbed pancake in advance. Wash the green onions and ginger clean, then cut the ginger into thin strips and finely chop the green onions, placing them in a small bowl. Pour in an appropriate amount of boiling water and let it soak until cool.

Add 1 spoon of cooking wine to the minced pork, filter the scallion and ginger water and pour it into the minced pork, add a little pepper and 1 spoon of light soy sauce, starch and sesame oil, sugar, and stir evenly in one direction, then let it sit for about 10 minutes.

Stack 2 hand-grab pancakes together and roll them up (don't throw away the pancake's plastic film, it can prevent sticking), divide into 7-8 portions, roll each portion into a circle with a rolling pin, fill with meat, slowly fold up the edges to seal, press flat with the seal side down, and line a baking tray with parchment paper.

Place the finished mooncakes on parchment paper and brush a layer of cooking oil on them.

Bake in the oven at 180 degrees for about 30 minutes. In the middle, cover with aluminum foil after checking the color of the mooncakes to prevent them from burning.

The crust is so crispy that it crumbles, the filling is fragrant and juicy, and the Su-style fresh meat mooncakes, filling the house with aroma, can now be plated and enjoyed.

Isn't it very simple? Instead of spending time queuing on the street to buy it, it's better to make it at home—fresh, hygienic, and delicious.