Guizhou-style Ham Mooncakes

Guizhou-style Ham Mooncakes

　　Ingredients: 750g flour, 200g pork lard, 50g maltose syrup, 300g pork oil.

　　Seasonings: sesame seeds, white pork lard, jujubes, ham, melon paste, melon seed meat, walnuts, cooked flour, cooking oil, rock sugar, Fenjiu wine, salt, water, etc., as needed.

　　Preparation method: Bake. Mix 500g of flour with pork lard, maltose syrup, and water, stir well, and knead into an oily dough; combine 250g of flour with pork oil to make a "dry oil pastry." After dividing the dough separately, wrap the dry oil pastry inside the oily dough, then roll out and layer to form 40g pastry skins. Press each skin into a round base for later use. Roast the sesame seeds, melon seed meat, and walnuts, then chop them into fine pieces and mix together. Add diced cooked ham, jujubes, melon paste, cooked flour, rock sugar, and salt, and mix well to form the filling. Wrap an appropriate amount of filling into each pastry skin, seal the edges facing down, press into a flat round shape, place on an oiled baking tray, and bake in an oven at 210°C surface heat and 180°C bottom heat for 15–20 minutes until the surface is golden brown and the inside is fully cooked.

　　Flavor characteristics: Golden color, crispy crust, distinct layers; the filling is sweet with a salty touch, fragrant and refreshing, and rich in nutrients.

　　Technical tips: The pastry layers should be rolled thin and evenly, and a sheet of parchment paper should be placed under the mooncake bases when placing them on the baking tray.