How to make traditional Suzhou-style fresh meat mooncakes

What is life? Life is a mixture of all kinds of feelings. Eating is an issue that people care about. How to eat well and eat deliciously is the happiest thing. Cooking by yourself is the happiest thing. Learn a few simple dishes and make a few after get off work. Let’s learn how to make traditional Suzhou-style fresh meat mooncakes.

1. Make the meat filling first, add all the meat filling ingredients and mix well, add sesame oil last and mix well

2. Divide the meat filling evenly according to size, roll it into balls, and put it in the refrigerator for half an hour, it will become hard and easy to wrap.

3. To make the water-oil dough, mix all the ingredients evenly and knead into a smooth dough. Knead for about 15-20 minutes. When it forms a film, divide it into 18 pieces, knead them into balls, cover with plastic wrap and let them rest for 30 minutes.

4. To make the butter dough, mix all the ingredients evenly, divide them into 18 pieces and roll them into balls.

5. Take a small round of water-oil dough that has been rested, flatten it, and roll it into thin slices.

6. Pinch it with your thumb and index finger, turn it slowly and squeeze it tightly.

7. As shown in the picture, it looks like a garlic head

8. Turn it over, with the seam facing down, and press it flat.

9. Roll it into an oval shape, as shown in the picture. It doesn’t need to be too long.

10. Roll up from bottom to top

11. After rolling, unfold it to form the shape as shown in the picture.

12. Roll it up from bottom to top, with the seam facing down, cover with plastic wrap and let it rise for 30 minutes (I forgot to take a picture)

13. Press the risen dough in the middle with your fingers and bring both sides towards the middle.

14. After tightening, flatten.

15. Roll up and down and left and right to form a dough sheet

16. Wrap the frozen meatballs, and close them with your thumb and index finger, slowly turn them, tighten them again, and they will be the same as the garlic heads.

17. With the seam facing down, press flat

18. Do not put oil in the pan, put the pan with the seam facing down, fry slowly over the lowest heat, and continue to make the second one. When the second one is done, turn the first one over.

19. Fry until both sides are browned, and all the skins turn white. If any of them have crispy layers, then they are done.

It is an indisputable fact that eating out can easily lead to damage to health. The traditional Su-style fresh meat mooncake is not difficult to make and it is also a delicious dish.