Soviet style fresh meat mooncakes

1. Prepare all the raw materials.

2. Mix water and oil flour, lard, water, and sugar, and knead by hand to form a smooth water and oil dough. Mix the pastry flour and lard, knead into a pastry dough, and let it stand for 15 minutes.

3. Crush the pork into minced meat using a cooking machine, add sugar, salt, honey, cooking wine, soy sauce, sesame oil, ginger and garlic, and stir evenly with chopsticks.

4. Divide the water and oil dough into nine equal parts and the pastry dough into nine equal parts. Preheat the oven.

5. Roll out a portion of water and oil dough, put a portion of pastry dough, and wrap it like rice dumpling.

6. Roll out the growth film.

7. Roll it up.

8. Roll out the growth film again.

9. Roll it up again.

10. After rolling into round noodles, put a proper amount of pig meat stuffing, and wrap it like rice dumpling.

11. Wrap the mooncakes one by one, with the mouth facing downwards, and place them on a baking tray covered with tin foil. Gently press the mooncakes with your hand to flatten them.

12. Put it in the oven, heat it up and down at 200 degrees Celsius, bake for 15 minutes, then turn it over and bake for 10 minutes.

13. Finished products.

14. Finished products.