Suzhou Fresh Meat Mooncakes

Ingredients

• 200g plain flour, for the water dough
• 60g lard, softened, for the water dough
• 20g caster sugar
• 85ml warm water
• 150g plain flour, for the oil dough
• 75g lard, softened, for the oil dough
• 350g minced pork with about 25 per cent fat
• 1 1/2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 1/2 tsp caster sugar, for the filling
• 1/2 tsp fine salt
• 1/4 tsp ground white pepper
• 1 tsp toasted sesame oil
• 2 tsp grated ginger
• 3 tbsp cold water
• 3 tbsp finely chopped spring onion

Before you cook

• Bring both quantities of lard to room temperature.
• Beat the minced pork with the soy sauces, Shaoxing wine, sugar, salt, white pepper, sesame oil and ginger, working in the cold water a spoonful at a time until the meat is sticky and holds together.
• Fold the chopped spring onion through the filling and chill it for thirty minutes.
• Line two baking trays with baking paper.

Steps

1. Rub the 60g of lard and the sugar into 200g of flour until the mixture resembles coarse breadcrumbs.
2. Add the warm water and knead for eight minutes, until the water dough is smooth and elastic.
3. Cover the water dough and rest it for thirty minutes.
4. Work the 75g of lard into the remaining 150g of flour until you have a smooth, putty-like oil dough.
5. Divide the water dough into twelve pieces and the oil dough into twelve pieces.
6. Flatten a piece of water dough, wrap it completely around a piece of oil dough and pinch the seam shut.
7. Roll the parcel out into a 12cm oval, then roll it up tightly from the short end.
8. Turn the roll seam side up, flatten it and roll it out long again, then roll it up a second time.
9. Repeat with the remaining eleven pieces, then rest them all under a damp cloth for fifteen minutes.
10. Heat the oven to 190C fan.
11. Stand a roll on its cut end, press it down and roll it out into a 10cm round with the spiral facing up at you.
12. Place 35g of chilled filling in the centre and gather the edges over the top, pinching them tightly together.
13. Turn the mooncake seam side down and press it gently into a squat puck about 6cm across.
14. Shape the remaining eleven and space them well apart on the lined trays, seam side down.
15. Bake for fifteen minutes, then turn each one over with a palette knife.
16. Bake for a further twelve to fifteen minutes, until both faces are pale gold and the sides show distinct layers.
17. Rest them on the tray for ten minutes, then eat them warm, when the pastry is at its crispest.