Pickled mustard and fresh meat mooncakes

Overview

How to cook Pickled mustard and fresh meat mooncakes at home

Chop mustard.
Take a large bowl and add minced meat, mustard, eggs, five-spice powder, chicken essence, cooking wine, salt, sugar, sesame oil, and white pepper. Stir evenly until thickened.
The dough is divided into oil dough and puff pastry. Oily skin: 110g flour, 35g salad oil, 40g water.
Pastry: 80g flour, 35g salad oil.
Use chopsticks to mix evenly and knead into a smooth dough. Wrap in plastic wrap and let rest for 15 minutes.
Divide the dough and puff pastry into six parts equally. Because I want to make a smaller one, I divide it into six parts. If you want to make a normal one, divide it into four parts.
Take a piece of dough and roll it into a round dough and wrap it around the pastry dough.
Close the mouth downwards.
Flatten it with your hands and roll it into an oval shape, not too thin.
Fold the dough in half.
Open side down.
Flatten again, roll into an oval, and fold in two.
With the opening facing down, roll out the dough into an oval shape and roll it up.
Cut the rolled dough into two, with the cut side facing down.
Flatten and roll into a round shape as mooncake skin.
Wrap in prepared meat filling. Place seam side down on a greased baking sheet.
Preheat the oven to 200 degrees, bake for 15 minutes, turn the mooncakes over, and bake for another 5 minutes.