Crispy Shrimp Mooncake

Put the shrimp and minced pork into a meat grinder, add 1 small spoon of white sugar and 1 tablespoon of Weidamei Extra Virgin Premium Soy Sauce for enhanced fragrance and flavor.

Add another tablespoon of Medamei Premium Oyster Sauce, as well as a tablespoon of scallion-ginger water. For the method of making scallion-ginger water, please see the tips.

Cover the lid and blend for 20 seconds, then add 1 tablespoon of green onion and ginger water, and blend for about 20 more seconds, and the shrimp paste will be ready.

Divide the prepared minced meat into 6 portions, shape them into balls, and put them in the refrigerator to freeze for 1 hour.

These are the dough ingredients: For the water-oil dough, you need 100 grams of all-purpose flour, a little sugar, 20 grams of vegetable oil, and 50 grams of milk; for the pastry dough, you need 75 grams of all-purpose flour and 40 grams of vegetable oil.

First, rub the shortening: mix 75g of flour with 40g of vegetable oil until fully combined, then wrap it in plastic wrap; next, knead the water-oil dough: mix 100g of flour, sugar, 20g of vegetable oil, and 50g of milk into a dough, then repeatedly knead it on the work surface until smooth, and also wrap it in plastic wrap.

Flatten the water-oil dough into a large round cake, wrap in the oil pastry, and pinch the edges tightly to seal.

Roll into a rectangle, about 5–7 mm thick, fold into thirds, cover with plastic wrap and let the dough rest for 10 minutes. In hot weather, refrigerate.

Roll it out into a rectangular sheet about 3 millimeters thick, then roll it up along the long side, making sure to roll it tightly. When you reach the other side, brush the edge with water to make it easier to stick.

After rolling it up, slightly stretch it long, then divide it into 6 equal pieces. Cover the dough pieces that are not being worked on with plastic wrap to prevent them from drying out.

Take a piece of dough, fold both ends toward the middle, press it into a round cake, then roll it out into a round dough sheet that is thicker in the center and thinner at the edges.

Take a shrimp meatball and place it in the center of the dough.

Use the left thumb to press the filling into the palm of the right hand, and use the space between the thumb and index finger of the right hand to push the dough upwards, coordinating both hands to turn in a circle while closing the opening.

After pinching the closure tightly, shape it properly. Mooncakes are flat round cakes and should not be like the hemispherical shape of salted egg yolk pastries.

Preheat the oven with both top and bottom heat to 180°C, place the baking tray in the upper-middle layer, and bake for about 30 minutes.

Shrimp filling puff pastry mooncake, the outer crust is so flaky it falls apart, and the shrimp filling is fresh, fragrant, and delicious. Extremely tasty!