Su style savoury pork mooncakes

Melt the butter in the microwave and pour it hot into the flour for the yousu oil dough. The heat denatures some of the protein and changes the texture.

Once it has cooled to lukewarm, knead it by hand a few minutes. It starts crumbly and works smooth and soft. Ball it, cover it and rest 30 minutes.

For the shui you pi, microwave the water, butter and honey on full power 1 to 1.5 minutes until steaming or bubbling, then pour into the flour and stir to incorporate. No thermometer needed.

Knead by hand 5 minutes until the surface is smooth, wrap in plastic film and rest 30 minutes.

Season the ground pork with the salt, soy sauce, dark soy sauce and oyster sauce.

Add the sugar, cornstarch, minced garlic, minced ginger, Chinese cooking wine and diced scallions and mix in one direction for a few minutes, then chill it to firm up.

Divide the rested water dough in half, 130 grams each, and roll each half into a disc about 5 inches across, rolling the edge thinner all the way round.

Halve the butter dough too, kneading it soft again if it has firmed up, and wrap a ball of it inside each water dough disc as you would a steam bun, sealing it completely.

Flour lightly, find the centre to redistribute the yousu, and roll each parcel out into a rectangle by pushing out the four corners.

Fold into thirds, stretching the corners to fit, cover and rest 15 minutes at room temperature, working the second dough while the first rests.

Roll each one out to a sheet 12 by 6 inches, dab the surface with a little moisture, flatten the bottom edge thin and roll from the top into a 12 inch log. The rolling counts as a fold, so rest another 15 minutes.

Divide the chilled filling into 10 pieces of about 25 grams each.

Cut each log into 5 even pieces, about 35 grams each, for 10 mooncakes.

Press the centre of each piece with a forefinger, fold it in half cut surface up, flatten it and roll it to a 4 inch wrapper, rolling the edge thinner so the join is not thick and doughy.

Put a filling in the middle, wet the edge, and push the wrapper up with finger and thumb while pressing the filling down, pinching closed at the end.

Do not flatten them straight away or the bottom splits; give the gluten time to relax so the seal bonds.

Dilute red food colouring with a little water on a paper towel, test the stamp, then flatten the mooncakes and stamp the tops. Optional, and it does not affect the taste.

Bake at 360F for 30 to 35 minutes, watching the last five. The tops puff and colour lightly brown.