Sichuan-style mooncake making method and recipe

The main ingredients needed to make this delicacy are 500 grams of flour and 300 grams of minced meat. The seasonings include 60 grams of white sugar, 15 grams of maltose, 20 grams of soy sauce, 10 grams of monosodium glutamate, and a suitable amount of salt, cooking wine, sesame oil, and minced ginger. This year, vegetable oil has been used instead of traditional lard, with a total amount of 210 grams. Before cooking, mix the minced meat with the seasonings, ensuring that salt, sugar, monosodium glutamate, soy sauce, cooking wine, sesame oil, and minced ginger are added and thoroughly mixed in the same direction. Then slowly add 60 grams of water and continue stirring until the meat filling becomes moist and sticky, then refrigerate for later use. The dough preparation is done in two steps. Firstly, take 300 grams of flour, add 15 grams of maltose, 120 grams of vegetable oil, and 45 grams of white sugar, then pour in 175 grams of boiling water, knead into a smooth dough. Next, rub 200 grams of flour and 90 grams of vegetable oil to form a flaky dough. The process of making mooncakes is as follows: first wrap the flaky dough in the smooth dough, press gently with the seam facing up. Sprinkle some flour on the cutting board, roll out the combined dough to a flaky pastry about 3 centimeters thick. Then, divide the large pastry into two strips, each cut into 40 small pieces. Flatten each piece, fill with about 15 grams of pre-made meat filling, seal carefully, and shape into a mooncake. Finally, place the prepared mooncakes in a preheated oven at 220 degrees Celsius, bake for about 20 minutes until golden brown and fragrant, then remove and enjoy.