Cloud leg mooncakes

1. Take out the cloud legs.

2. Cut off the skin.

3. Cut into slightly thicker pieces.

4. Blanch water to remove the salty taste.

5. Cut into small pieces.

Steam for 20 minutes.

7. Add white sugar and honey to marinate. Some tutorials may say marinate overnight, but I think it's okay. Marinate for one or two hours because marinating for too long can make the meat dry easily.

8. Use 100g of flour, which can be weighed 115g to stir fry, because after stir frying, you will find that only 100g is almost cooked like this.

9. Mix lard, white sesame, and cooked flour into the ham and knead well.

10. Divide into small doses of 25g and 15g each, with 15g being used to wrap salted egg yolk and cloud legs. Put it in the refrigerator for refrigeration.

11. When refrigeration the filling, prepare an ice crust and mix ingredients other than flour and egg whites. You can microwave high for one minute, then melt the butter and lard, and stir well to emulsify.

12. After cooling, add egg white. If not, you can skip it.

13. The mixer pours the mixture into the flour and stirs it.

14. Knead into a dough and wake up for 40 minutes.

15. The awakened dough becomes smooth.

16.35g leather bag and 25g filling.

17. You can wrap it with egg yolk like this, or you can wrap the cloud leg filling around the egg yolk, rub it into a ball, and then wrap it.

For example, wrapping the egg yolk is like wrapping egg yolk pastries, Cantonese mooncakes, and other fillings.

19. Print the print.

20. Several patterns were printed, and the middle layer was heated up and down at 200 degrees Celsius for 20 minutes.