Mooncake Season [Suzhou Style Fresh Meat and Pickled Vegetable Mooncakes]

Overview

This time I’m going to have a savory mooncake [Su-style fresh meat and pickled mustard mooncake] Nowadays, there are many mooncake fillings, but no matter what, Shanghainese’s favorite is fresh meat mooncake. Fresh meat mooncake is a kind of Soviet-style mooncake, a traditional snack in Jiangsu, Zhejiang and Shanghai. This Su-style fresh meat mooncake has a crispy skin and beautiful color. The filling is fat but not greasy, very delicious and unique. This time I added mustard to the filling to add texture. Eat it while it’s hot. Fresh pork and crispy mustard are wrapped in puff pastry. It’s steaming hot and delicious

Tags

• pastries
• baking
• afternoon tea
• students
• all-purpose flour
• cooking wine
• edible red pigment
• egg yolk
• lard
• light soy sauce
• low gluten flour
• oyster sauce
• sugar
• wujiang pickled mustard
• minced meat
• protein
• salt
• water

Ingredients

Steps

1. 1 Chopped mustard

   

2. 2 Add the egg white of one egg to the minced meat; then add all the seasonings

   

3. 3 Stir vigorously in one direction, divide into equal portions of about 20 grams, and roll into balls

   

4. 4 Mix all the ingredients for the oil dough evenly, knead it into a smooth dough, and place it in a plastic bag to rest for half an hour

   

5. 5 Gather all the ingredients for the pastry and press it into a ball with your hands. Put it in a plastic bag for later use

   

6. 6 Use a spatula to divide the relaxed oil skin into small portions of about 20 grams each. Divide the pastry into small portions of about 15 grams each. Roll each into a round shape with your hands. Cover with plastic wrap to moisturize

   

7. 7 Flatten the oily skin with your hands and wrap it in the pastry

   

8. 8 Slowly push the pastry up until it is completely covered with pastry

   

9. 9 Pinch the seal tightly, place the seal upward, and cover with plastic wrap

   

10. 10 Use a rolling pin to roll the wrapped dough into an oval strip

    

11. 11 Gently roll it up with your hands from top to bottom

    

12. 12 Roll into a small cylinder

    

13. 13 After rolling them all in sequence, cover with plastic wrap and let rest for 15 minutes

    

14. 14 Flatten the dough roll

    

15. 15 Repeat the last rolling process, press the cylindrical dough from the middle, roll it up first and then down

    

16. 16 Then roll it into a tube

    

17. 17 Cover with plastic wrap and let rest for 30 minutes

    

18. 18 Press the dough roll down from the middle, with the ends of the ends facing up

    

19. 19 Flatten and roll into a round shape

    

20. 20 Wrap in meat filling

    

21. 21 Pinch the seam tightly and turn the seam downward; wrap all the dough in turn and place it on the baking sheet. Preheat the oven to 200 degrees in advance

    

22. 22 Use a brush dipped in egg yolk liquid and apply a layer of

    

23. 23 Then use a stamp dipped in a little edible red coloring to cover the top of the mooncake

    

24. 24 Put it in the lower rack of the oven at 200 degrees and bake for 30 minutes (my oven only has three layers, if there are four layers, put it in the middle and lower layers)

    

25. 25 Bake until the surface is colored

    

26. 26 Look at the crispy skin and delicious meat filling~~