How to make high-fat ham mooncakes

Nowadays, more and more restaurants are doing group buying, but the quality is getting worse and worse. You may spend a lot of money but not be able to eat delicious food, which is really hateful. So at this time, it is necessary for you to master some delicious cooking methods yourself. Below, the editor will present to you the method of making high-fat ham mooncakes.

1.121 The recipe was copied from a book published in 1992, and the quantities of various ingredients are unknown...so the quantities of my fillings are also unknown...what a joke. First cut the ham into 3 mm square dices.

2.212 Hard Shell Cloud Leg Moon. So low-fat and such are all fake, lard is the beautiful thing in life...Look up to the sky. For the fake Yunnan ham mooncakes, domestic students can just choose Yunnan ham. I started using French bayonne ham last year and the result was good so I have been using it ever since. I heard that Italian prosccuitto is also a good substitute. Those who are jet-lagged can choose one of the two depending on the situation.

3. Add a spoonful of honey and mix well

4. Marinate the mixed ham for 3-5 hours, then steam it and continue marinating. The ideal filling should be mixed three days in advance.

5.1 Take out the steamed ham cubes.

6.2 Fry the flour in a pan over low heat until it turns slightly yellow as shown in the picture, which means it is cooked. Let cool and set aside.

7. Mix with cooked flour and a large spoonful of lard, taste it, and add a little salt or honey if it is not enough.

8. Mix the fillings.

9. Start making the skin: The method of making this skin is similar to Pâtebrisée in French pastry. 200g low-gluten flour, 20g powdered sugar, a pinch of powdered sugar (I use baking soda instead), 100g lard, a spoonful of honey. Sift the above dry ingredients first, then add lard and honey and knead thoroughly. The flour is now in a loose state.

10. Then add ice water one spoonful at a time and slowly roll the dough into a ball. Be careful not to use kneading techniques to prevent gluten from forming.

11. Take 50g of wrapper. I weighed the stuffing and it can wrap about 30-35g. Roll out the wrapper so that it is thick inside and thin around. Put the stuffing in and wrap. No description ==

12. It’s wrapped! 0v0

13. This skin and filling are just used up... Put a total of seven into the baking tray. I used a non-stick baking tray and did not do anything else. You can add baking paper to prevent sticking or something. Preheat the oven to 220 degrees, put the pieces in and keep an eye on them at all times. When they are baked and colored, take them out and put them on the drying rack to cool.

14. There are some cracks, probably because of the baking soda. The taste is basically the same as the domestic ones. My roommate from last year said it tasted better because it had less fat. As for why so much lard was added, did I tell her?

15. This mooncake does not need to be re-oiled. It can be eaten while it is warm and it is super delicious! I ate two after baking!

The health of the family is the biggest wish of housewives. So, through the healthy and delicious high-fat ham mooncake introduced by the editor today, do you also want to learn how to make it? Go make one for your family right away.