Mid-Autumn Festival is a crisp and flaky Soviet style fresh meat moon cake without kneading the dough

1. Prepare the ingredients.

2. Thaw the pancake in advance, clean the scallions and ginger thoroughly, shred the ginger, chop the scallions into small pieces, and put them in a small bowl. Pour in an appropriate amount of boiling water and soak until cool.

3. Add 1 tablespoon of cooking wine to the pork filling, filter out the scallion and ginger water, and pour it into the pork filling. Add a little pepper and 1 tablespoon of light soy sauce, starch, sesame oil, and white sugar. Stir evenly in one direction and let it stand for about 10 minutes.

4. Roll up two hand-held pancakes together (do not throw away the thin film of the pancakes to prevent sticking), divide them into 7-8 pieces, use a rolling pin to roll them into a circle, wrap them with meat filling, slowly fold them up around the edges, flatten them, and fold them downwards. Place oil paper on the baking tray.

5. Place the prepared mooncakes on oiled paper and brush them with a layer of cooking oil.

6. Keep the oven temperature at 180 degrees Celsius for about 30 minutes, and cover the mooncakes with aluminum foil to prevent them from burning.

7. The Su style fresh meat mooncakes, with a crispy outer shell and fragrant filling, can be enjoyed on a plate.

Isn't it very simple? It's better to make it at home instead of queuing up on the street when you have time. It's fresh, hygienic, and delicious.