Fresh meat mooncakes

1. Meat filling: Add all the seasonings;

2. Use chopsticks to stir evenly and vigorously, and it must be stirred in one direction. After completion, feel the saltiness. If it feels light, add a little salt;

3. Knead the dough and pastry, wrap them in plastic wrap, and wake them up for 15 minutes;

4. Divide 18 grams of water oil skin and 12 grams of oil pastry into small portions, totaling 15 portions;

5. Put the water oil skin into the oil pastry, slowly push the oil skin, rotate it, and pinch it tightly;

6. Place with the mouth facing downwards and cover with plastic wrap to prevent air drying;

7. Use a rolling pin to roll the dough into a long tongue shape;

8. Gently roll up;

9. Flatten and roll it into a long tongue shape, try to roll it out longer, the longer the roll out, the more layers it will have;

10. Roll it up again and relax for 15 minutes;

11. Fold in half as shown in the picture, press down with your thumb in the middle, and pinch both ends tightly;

12. Rub into a circle with the mouth facing downwards;

13. Flatten the dough, roll it flat, and wrap it with meat filling;

14. Organize into a circle, press flat, and use chopsticks to dip a little red pigment and dot three red dots;

Preheat the oven to 180 degrees and bake for 25 minutes;