Su-style pickled mustard and fresh meat mooncakes
Overview
We have always eaten sweet mooncakes here, but recently I saw a lot of people making various fillings, both sweet and salty, so I couldn’t help it. It was the first time I made salty mooncakes, which were stuffed with pickled mustard and fresh meat. The aroma of the meat came out when roasted. I gave it to my fifth aunt to try, and she said the more you chew, the more delicious it becomes, O(∩_∩)O haha~
Tags
Ingredients
Steps
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Prepare the pork stuffing and mustard, peel and slice the ginger and carrots, and chop the green onions.
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Chop the mustard, ginger, carrots and green onions and add them to the meat filling.
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Add a little salt, cooking wine, thirteen spices, oyster sauce and dark soy sauce.
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Beat vigorously in one direction until thick.
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Water-oil dough: Flour, lard, water, mix the dough, try to form a glove film, and reduce the risk of breakage. Pastry: Low flour, lard, mixed into dough. Let the two doughs rest for about 30 minutes.
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Divide all the mixed dough into 6 small portions.
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Flatten the water-oil skin and add the puff pastry dough. Wrap all the dough tightly.
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Take a piece of dough and roll it up from top to bottom.
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Rotate the rolled dough 90°, flatten it, and roll it up from top to bottom.
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Roll out all the dough and let rest for about 20 minutes.
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Fold the relaxed dough back in half on both sides.
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Shape into a round shape as much as possible and roll out. Roll out the dough and add fillings.
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Tuck it shut and wrap it up.
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Brush with a layer of egg wash.
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Sprinkle some black and white sesame seeds for decoration.
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Preheat the oven to 180 degrees for 25 minutes until the surface is colored.
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After baking, let it cool naturally until the dregs fall off.
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Fresh meat mooncakes are still delicious~
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The meat filling has been roasted and is very fragrant.
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O(∩_∩)O haha~
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It’s time to eat~
