Name: Fresh Meat and Mustard Moon Cakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 450g Pork filling; 600g Flour; 240g Lard (Suet); 9g salt; 150g water; 60g Mustard; 1 tsp Soy sauce; 1 tsp Cooking Wine; Some Shallots; Some ginger; Some Sugar

Fresh Meat and Mustard Moon Cakes

by White~Mist (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's the beginning of autumn, are you worried about the fresh meat moon cakes in Suzhou? Fresh meat moon cakes are one of the top ten special snacks in Suzhou. They eat the word "fresh": the moon cakes are baked, bitten down hot, the meat filling is firm and fragrant, the crust is crisp and powdery, and the pastry is plentiful The soup is overflowing, so enjoyable! In front of the mooncake stalls in Changfa, Xucheng, and Daoxiang Village in Suzhou, there are people waiting in line all the year round. The Mid-Autumn Festival is even more in short supply. On the day of the Mid-Autumn Festival, I saw many friends queuing through WeChat for two hours to buy meat moon cakes. Personally, I also prefer the fillings with mustard to reduce the greasy taste of fresh meat. It is similar to some dishes cooked with soy sauce, and the main effect is to hang fresh.

Fresh Meat and Mustard Moon Cakes

1. First make water and oil leather raw materials. 300 grams of flour, 90 grams of lard, 150 grams of warm water, 9 grams of salt, mix these ingredients

2. Knead it into a smooth dough, wrap it in plastic wrap and put it in the refrigerator for 1 hour

3. Pastry ingredients: 300 grams of flour, 150 grams of lard mixed

4. Just knead the pastry into one dough, wrap the dough in the water and oily skin with plastic wrap, and let the two doughs stand for 1 more hour.

5. Put green onions, ginger and salt in the minced meat

6. Add light soy sauce, dark soy sauce, cooking wine, sugar and a little water, mix well

7. Add the finely chopped mustard

8. Stir evenly, the finished fillings are best kept in the refrigerator for more than one hour, the texture is firmer and easier to wrap after refrigeration

9. Water oil skin and shortbread are averagely divided into 24 points, and the dough is good and set aside

10. Take a piece of water and oily skin, flatten it, and wrap it with shortbread

11. Seal with tiger mouth (not seal like steamed buns, seal like dumplings)

12. Pack all

13. Press down and flatten the seal, and roll it out into a strip

14. Roll up from top to bottom

15. Place it vertically, cover with plastic wrap and wake up for 15 minutes

16. Take a piece, squeeze it, and roll it out

17. Roll up, cover with plastic wrap and wake up for 15 minutes

18. The awake dough is facing as shown in the picture

19. Then squeeze it, dry it, wrap it with meat, use a push up method to close the mouth, squeeze it tightly

20. Put it in the baking tray; do all in turn, preheat the oven at 180 degrees, and bake it in the middle of the oven for 12 minutes. Take it out and turn over and continue to bake for 12 minutes. Turn over and bake for another 5 minutes