How to make Suzhou-style meat mooncakes

I always envy other people’s tables full of delicious food. So, here I will show you how to make Su-style meat mooncakes.

1.1 Cover with plastic wrap and let it rest for 15 minutes.

2.2 How to make the water dough: Put all-purpose flour, lard, powdered sugar and salt into a container, stir evenly, then add water in batches to make a soft water dough.

3.12121Cover with plastic wrap and let rest for 10 minutes.

4.21212 How to make water dough: Mix low-gluten flour and lard quickly and knead them into a crispy dough.

5. How to make the filling: Fried shallots: Wash and cut the purple shallots into small cubes, put them into a wok, add appropriate amount of lard and stir-fry over low heat. (Stir constantly during the cooking process to prevent sticking to the pan)

6. Stir-fry until it turns purple-red. (It takes about 15 minutes)

7.1 Stir-fry over high heat until cooked and fragrant.

8.2 Minced pork: Put the minced pork into a wok, add the prepared sauce (21g soy sauce, 3g salt, 11g rice wine, 2g sugar) and fried shallots.

9.1 Mix well and form into a dough.

10.2 How to make the filling: Put butter, powdered sugar, fried black and white sesame seeds, diced winter melon, roasted diced walnuts, fried melon seeds, fried minced pork, fried cake flour and sorghum wine into a container.

11.1 Water dough: Divide the relaxed water dough into 20 portions, 15 grams each, roll into balls and set aside. Oil dough: Divide the relaxed oil dough into 20 portions, 10 grams each, roll into balls and set aside. Filling: Divide the filling into 20 portions, 35 grams each, roll into balls and set aside.

12.2 Dough and filling division: Prepare the oil dough, water dough and filling.

13. Roll the dough twice to relax: Flatten the water dough with your hands, and place a piece of oil dough in the center of the water dough.

14. Then press the oil dough with your thumb and use the base of your thumb to push the water dough upwards.

15.Pinch the opening tightly. (The water dough must completely wrap the oil dough, otherwise the layers of the finished product will not be obvious.)

16. Flatten the wrapped water-oil dough and quickly roll it into a long oval shape.

17. Roll from the outside to the inside into a long tube shape.

18. Cover with plastic wrap and let rest for 15 minutes. (First roll loosens)

19. Place the relaxed dough from the first rolling vertically with the closed end facing upwards, press it slightly with your palm and roll it flat again.

20. Roll from the outside to the inside.

21. Roll into a long tube.

22. Cover with plastic wrap and continue to relax for 10 minutes. (Second roll loosens)

23. How to make Suzhou-style meat mooncakes: Lay the dough that has been rolled twice (with the closed end facing up) horizontally, press down in the middle with your fingers, and then pinch the dough on both sides with two fingers.

24. Flatten the dough with your palm and roll it into a round dough skin that is slightly thicker in the middle and thinner around the edges. Place the divided fillings in the center of the rolled round dough skin.

25. Press the filling with your thumb and use the base of your thumb to push the dough upwards and pinch the opening to close it.

26. With the seam facing downwards, flatten the wrapped Su-style meat mooncake dough with your hands.

27. Place it on a baking tray and add two red dots with food coloring.

28. Put it in a preheated oven at 180 degrees, bake for about 15 minutes, turn it over, and continue baking for 10 minutes until the crust is puffy and slightly colored.

After reading my introduction, I believe you have a certain grasp of the method of making Suzhou-style meat mooncakes. So, start practicing yourself quickly, theory needs to be verified by practice.