Yunnan Ham Mooncake

Take out the Yunnan ham.

Cut off the skin.

Cut into slightly thick slices.

Blanch in water to remove the saltiness.

Cut into small cubes.

Steam for 20 minutes.

Add white sugar and honey to marinate. Some guides suggest marinating overnight, but I think it's not necessary. Marinating for an hour or two is enough because marinating too long can make the meat dry.

Use 100g of flour, but you can weigh out 115g to stir-fry, because after stir-frying you'll find that about 100g is cooked.

Lard, white sesame, and cooked flour are mixed evenly into the ham.

Divide into small portions of 25g and 15g each. The 15g portion is used to wrap salted egg yolk and Yunnan ham. Store in the refrigerator.

While the filling is chilling in the refrigerator, prepare the mochi dough. Mix all the ingredients except for the flour and egg whites. You can microwave it on high for one minute until the butter and lard are melted, then stir well to emulsify.

After it cools, add egg white. If you don't have it, you can also leave it out.

The blender pours the mixture into the flour and stirs.

Knead into a dough and let it rest for 40 minutes.

The risen dough becomes smooth.

25g of wrapper, 25g of filling.

The ones with egg yolk can be wrapped this way, or you can wrap the egg yolk with the Yunnan ham filling and roll it into a ball before wrapping.

For example, like this, wrap the egg yolk, just like the fillings of egg yolk pastries, Cantonese mooncakes, and so on.

Stamp the stamp.

Stamped several patterns, bake at 200 degrees middle layer with top and bottom heat for 20 minutes.