Fresh Meat and Mustard Moon Cakes

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

Tips:

I have 24 mooncakes in total. If you feel too much, you can cut it in half.