Mustard Fresh Meat Meringue Moon Cakes
1.
Put the oily skin material and the shortbread material into a large bowl separately
2.
Knead into smooth dough, cover with plastic wrap, and relax for one hour
3.
Wash the lean pork meat, cut into pieces, and put into the cooking cup
4.
Beaten into delicate meat
5.
Put it in a bowl with the diced mustard tuber, add a little salt and black pepper according to taste
6.
Stir thoroughly
7.
The loose oil skin dough and pastry dough are placed on the kneading pad
8.
Weigh and divide into 24 parts
9.
Take a oily skin dough, press it flat, and then take a shortbread dough and place it on top
10.
Seal
11.
Wrap 24 oily skins and shortbreads in turn, with the seal facing down, and cover with plastic wrap to relax for 15 minutes
12.
Take a dough, press it flat, and roll it up and down from the middle, and roll it out into a strip
13.
Roll from top to bottom
14.
Process all the dough in turn, form a dough roll, cover with plastic wrap and relax for 15 minutes
15.
Take one of the rolls
16.
Press flat and roll into strips
17.
Roll from top to bottom
18.
Process all the dough rolls in turn, cover with plastic wrap and relax for 15 minutes
19.
Take a dough roll, press it flat, and roll it into a nearly round shape
20.
Take an appropriate amount of mustard fresh meat stuffing in the middle of the skin
21.
Utilize the tiger's mouth to round the pie crust
22.
Squeeze the mouth tightly
23.
Slightly reshape, turn it over into a small ball, and process all the dough rolls and fillings in turn
24.
Take another dish, put a little red pigment, and take a beautiful star anise
25.
Dip the pigment on the back of the star anise lightly and press it gently on all the puff pastry balls
26.
A plate of 12 meringue mooncakes, all decorated, preheat the oven to 190 degrees
27.
Put the puff pastry into the middle layer of the preheated oven, 190 degrees, about 25 minutes, the surface is slightly yellow, and the body of the cake swells
28.
Bake out, cool thoroughly and pack it in a box
29.
Small and exquisite
30.
After it was completely cold before eating, I was a little anxious, and I cut it open with the heat. When the puff pastry was not cold, the layers were distinct.
Tips:
1. Cover the whole process with plastic wrap to prevent the dough from drying out due to excessive evaporation of water;
2. After completing a major program, relax the dough or dough roll for at least 15 minutes before operating the next program, so that the dough is more stretched, easy to operate, and it is not easy to be mixed due to cracking;
3. When rolling the dough, don't press repeatedly, it's best to roll it into place in one click;
4. Fillings and seasonings can be increased or decreased according to preference;
5. No food coloring or surface decoration;
6. The baking time and temperature are adjusted according to the size of your own oven and pastry mooncakes.
