Pickled mustard and fresh meat mooncakes

Overview

The Mid-Autumn Festival is coming soon, and the streets are filled with the fragrance of mooncakes. All kinds of mooncakes are filled with shops. The most popular one for our family is the freshly made and baked fresh meat and mustard mooncakes. The amount of oil in the pastry is reduced, and the fillings are genuine. The freshly baked mustard mooncakes are fresh and crispy. It is an irresistible food temptation

Tags

• baking
• mid-autumn festival
• autumn recipes
• students
• all-purpose flour
• cooking wine
• lard
• light soy sauce
• low gluten flour
• onions
• pickled mustard
• pork sandwich
• white sesame
• white sugar
• whole egg liquid
• ginger
• salt
• water

Ingredients

Steps

1. 1 Put the ingredients for making water-oil skin in a deep dish

   

2. 2 Knead into fine particles

   

3. 3 Place in a bread machine, add water and knead into a smooth dough.

   

4. 4 If you can pull out the thin glove film, take out the plastic wrap and put it in the refrigerator for 30 minutes.

   

5. 5 Mixing ingredients for making puff pastry dough

   

6. 6 Knead into a smooth pastry dough, cover with plastic wrap and refrigerate for 30 minutes.

   

7. 7 Chop the sandwich meat into fine pieces and the ginger into fine pieces

   

8. 8 Wash and cut mustard into pieces

   

9. 9 Mix minced meat and pickled mustard (the ratio is about 3:2), add scallions, minced ginger, salt, cooking wine, light soy sauce, sugar, thirteen spices, mix well and set aside (the amount of salt should be combined with the saltiness of the mustard)

   

10. 10 The relaxed water-oil skin is divided into 18g/piece, and the puff pastry is divided into 12g/piece. This time, the amount of flour is used to make 20 pieces.

    

11. 11 Take a small piece of dough and flatten it with your palms. Wrap the pastry dough with the seam facing downwards

    

12. 12 Do it all

    

13. 13 Use a rolling pin to roll it into a ox tongue shape

    

14. 14 Roll up from the top, cover with plastic wrap and let rest for 15 minutes

    

15. 15 Roll it out again, this time it can be very long

    

16. 16 Roll it up again, finish everything, cover with plastic wrap and let rest for 15 minutes

    

17. 17 Take one piece and fold both ends in half

    

18. 18 Flatten it and roll it into a round dough piece that is thick in the middle and thin around the edges. Add the fresh meat and pickled mustard filling and wrap it like a bun, sealing tightly so as not to expose the filling

    

19. 19 Place seam side down on baking sheet

    

20. 20 Brush with egg yolk and sprinkle with sesame seeds

    

21. 21 Place in the preheated oven and heat the middle rack to 180 degrees for 25 minutes

    

22. 22 Freshly baked, it tastes best when baked

    

23. 23 Here is a picture of the finished product. The mooncakes are fresh and crispy, and the food is tempting