The Mid-Autumn Festival is dedicated, the shell is crispy and the slag is off, and the ham is rich and mellow Red Shell Cloud Leg Mooncake Tutorial

Ingredient Preparation:

Recipe: (Makes 15 pieces)

Cloud leg filling: about 25g/piece

200g of Xuanwei ham, 100g of cooked flour, 70g of honey, 30g of sugar, 60g of lard

Red shell: about 35g/piece

All-purpose flour 320g, butter 60g, lard 40g, corn oil 40g, water 50g, honey 30g, sugar 25g, salt 1.5g, egg white 30g

Steps:

1. Choose the best part of the ham and cut it into cubes of similar size and thickness

Then put it in warm water and soak for about 4 hours to get rid of some of the salty taste

The soaked ham is steamed on high heat, and the ham can be selected for one year, and the taste will be harder if the year is too long

2. Remove the skin and fascia part, and the meat filling tastes better

Peel the ham and cut it into small cubes for later use

3. 320g of ordinary flour for household use, fry over low heat until slightly yellow, and have a wheat fragrance

It is best to use an induction cooker to fry flour, it is safer, if you use a gas stove to fry, you must first pour the flour into the pot and then open the fire, use low heat throughout the process, and the amplitude of stir-frying should not be too large to prevent dust explosion, safety first!

4. Diced ham, lard, sugar, honey and fried flour, everything is ready to be filled

Pour all the ingredients into a large bowl one after the other

The filling with lard is more mellow, and the dough is more oily and tender

Mix all the ingredients evenly, and the salty, fresh and fragrant ham filling is ready

5. Divide the filling into 25g and put it in the refrigerator for later use, this recipe can make about 15 pieces

6. Prepare the crispy red shell on the outside, all the ingredients are in the picture

In a large bowl, add all ingredients except the flour and egg whites and stir in hot water until melted

After letting the solution cool (be sure to leave it completely cool, don't be in a hurry), add the egg whites, stir until the state of full emulsification, if the solution does not cool, add the egg whites to make a lump

7. Turn on the medium and low grade of the kitchen machine, add a small amount of the emulsified solution to the flour many times, stir until it is completely absorbed, and then continue to stir for about 10 minutes to form a ball.

There is no kitchen machine to knead the dough directly by hand, and it will not affect the finished product later~

A good dough is ideal, smooth and soft, and slightly whitish

8. Cut into 15 portions, about 35g each, then fold and knead into small dough

Cover with plastic wrap to prevent the surface from drying out

9. It's time to start wrapping the stuffing, which is a step full of rituals, full of sweet joy, and every stuffing is full of blessings

Press the dough flat first, then put in the cloud leg filling, and push the dough up with the tiger's mouth to close the mouth while turning, because the meat filling has been frozen and set, and the dough has good ductility, so it is very easy to wrap

10. Then take out the classic traditional seal, cover it with a bright red and lively pattern, and the atmosphere of the national style is full at once!

11. Put it in the middle of the oven, 200°, bake for about 20 minutes, if you can't get it right, you can stay next to the oven for the last few minutes to prevent it from baking into a big black face

Roast until the shell is slightly yellow and a little red, and a cute bunny will be baked!

Crispy and fragrant, sweet and salty, oily but not greasy, with a strong ham aroma