Mooncake Season [su-style Fresh Meat and Mustard Mooncakes]

Mooncake Season [su-style Fresh Meat and Mustard Mooncakes]

1. Chopped mustard

2. Add an egg white to the minced meat; then add all the spices

3. Stir vigorously in one direction, evenly divided into about 20 grams, rounding

4. Mix all the ingredients of the oily skin, knead it into a smooth dough, put it in the fresh-keeping bag and relax for half an hour

5. Chop all the ingredients of the shortbread with your hands and press them into a ball, and put it in a fresh-keeping bag for later use

6. Use a spatula to divide the loosened oily skin into 20 grams each, and divide the shortbread into 15 grams each. Roll them round by hand and cover with plastic wrap to keep them moisturized.

7. After the oily skin is pressed flat by hand, wrap it in the shortbread

8. Slowly push up the oily skin until it covers all the oily pastry

9. Pinch the seal, place the seal upwards, and cover with plastic wrap

10. The wrapped dough is rolled into an oval strip with a dough roll

11. Roll up gently with your hands from top to bottom

12. Rolled into a small cylinder

13. After rolling all in order, cover with plastic wrap and relax for 15 minutes

14. Flatten the dough roll

15. Repeat the previous rolling process again, press the cylindrical dough down from the middle, first roll it up and then down

16. Re-rolled into a tube

17. Cover with plastic wrap and relax for 30 minutes

18. Press the dough roll down from the middle, and the two ends up

19. Flatten, roll flat into a circle

20. Stuffed meat

21. Pinch the mouth tightly and turn the mouth down; wrap all the dough in turn and place it in a baking tray. Preheat the oven to 200 degrees in advance

22. Dip the egg yolk with a brush, and apply a layer on the wrapped mooncake dough

23. Use the stamp to dip a little edible red pigment on the top of the mooncake

24. Put it into the lower level of the oven, 200 degrees, and bake for 30 minutes (my oven only has three levels, and there are four levels in the middle and lower level)

25. Bake until the surface is colored

26. Look, the crispy skin, the delicious meat~~

Tips:

1. After the meat filling is rounded, you can put it in the refrigerator for a little freezing, so that it is very good to wrap; (especially suitable for people who want to pack large meat fillings)
2. The prepared moon cakes are delicious to eat while they are hot, and can be eaten when they are cold; the next day, you can bake them in the oven at 180 degrees for 7 or 8 minutes or bite them in the microwave.