Fresh meat mooncake

First, prepare 200 grams of low-gluten flour, 50 grams of oil, 80 grams of water, and 12 grams of white sugar.

Then mix the above ingredients together and knead into a dough, cover with plastic wrap, and let it rest for 20 minutes.

Add 70 grams of oil to 150 grams of all-purpose flour, mix evenly, and let it rest for 40 minutes.

Add light soy sauce and white sugar to 200 grams of minced meat and mix well.

Then add water in three portions and mix into the minced meat.

Roll the proofed dough into thin sheets.

Place the proofed flaky pastry on top.

Then roll up the ends, and roll it flat again.

Trim the head and tail again and cut into evenly sized pieces.

Roll each piece into a circle.

Then wrap the meat inside and pinch the filling closed tightly.

Place it in the baking tray and brush with egg wash.

Then print a pattern on it.

Finally, put it in the oven and bake at 170 degrees Celsius for 25 minutes.

The fresh meat mooncake is ready.