Soviet style fresh meat mooncakes

1. Add cooking wine, salt, ginger juice, sugar, light soy sauce, dark soy sauce, and oyster sauce to minced pork

2. Add some honey, white pepper, sesame oil, and chicken powder

3. I also added some water and stirred it vigorously to make meat filling. We like to eat sweet food, so we can adjust the taste ourselves

4. Making of Pastry: 150g of medium flour and 75g of lard. Take a bowl and add the medium flour and lard

5. Put the fried dough into the refrigerator and refrigerate for half an hour

6. Preparation of water oil skin: 150g of flour, 50g of lard, about 100g of water, sugar, and water. The amount of water is used as a reference, as long as the water oil skin is slightly softer

7. Wake up for 30 minutes and knead the dough 2-3 times during the process

8. The relaxed dough is divided into 14 equal parts, with approximately 15 grams of each pastry and 25 grams of each water and oil crust

9. Take a flattened oilskin and wrap it with a pastry ball, then wrap it up

10. Flatten the mouth downwards and roll it into a long tongue shape

11. Roll up from top to bottom

12. Roll everything up, cover with plastic wrap and let it relax for 15 minutes

13. Take a loose roll and press it flat with the mouth facing up

14. Roll up and down again to lengthen

15. Roll up from top to bottom

16. Roll everything up, cover with plastic wrap and let it relax for 15 minutes

17. Take a small roll and fold both ends towards the middle

18. Fold the mouth upwards and flatten it to make it bigger

19. Place an appropriate amount of meat filling in the middle

20. Close the mouth, if it's difficult to close, try to tighten it as much as possible

21. Brush a layer of oil on both the top and bottom of the pancake holder

22. Arrange the packaged raw materials and turn on the top and bottom plates for 5 minutes. Mine is the simplest one without temperature control and can only be manually adjusted. It is important to observe in a timely manner. After coloring, turn off the switch and let it simmer for 5 minutes

23. After flipping over, open the upper and lower plates again and fry for 3 minutes

24. Finished product drawings