Fresh meat mooncakes

1. Add salt, light soy sauce, dark soy sauce, ginger powder, 3g sugar, chicken essence, white pepper, sesame oil, and corn starch to the meat filling (if the meat filling is thin, a little corn oil can be added)

2. Pastry: Pour 60g of corn oil into 130g of flour, mix well and knead into a ball

3. Water oil skin: Pour 5g of sugar, 60g of corn oil, and 80g of water into 200g of flour to form a dough. Cover with plastic wrap and let it relax for 20 minutes

4. Divide the pastry into 16 portions, each weighing approximately 12g, and roll them into round balls

5. Divide the dough into 16 portions of approximately 22g each, cover with plastic wrap, and let it sit for 15 minutes

6. Take a water oil skin, pinch it into a circle by hand, and then place the pastry in the middle

7. After wrapping the pastry in, tighten the seal with a tiger's mouth and place it downwards

8. Roll it into an oval shape

9. Scroll from top to bottom

10. After rolling it up, place it vertically and flatten it with your hand

11. Roll out long strips and thin the bottom edge

12. Roll up from top to bottom

13. After rolling up, cover it with plastic wrap and let it sit for 15 minutes

14. Before packaging, add chopped scallions and mix well

15. Fold the dough in half and flatten it

16. Roll the dough into a circular shape, add meat filling, wrap it up, and tighten and seal the mouth tightly

17. Flip it over and press it flat with your palm

18. After preparation, put everything into the baking tray

Preheat the oven to 190 degrees Celsius, place the baking tray in the middle of the oven and bake for 30 minutes

After baking, take it out and let it sit until it's not too hot. It tastes best when it's hot, fragrant and crispy!