Mustard Fresh Meat Mooncakes

Name: Mustard Fresh Meat Mooncakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 270g Mustard; 200g Low-gluten flour; 300g Flour; 1 piece egg

by Simple cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Time flies so fast, it's almost Mid-Autumn Festival in a blink of an eye. Seeing that my friends are making mooncakes one after another, I can't help but eager to try. Recently, I saw an aunt who worked in an airline canteen demonstrate on TV about wrapping fresh meat mooncakes. It felt easier than I thought. Ever since, I bought pork belly, added a little more mustard, and tried it myself. After making it, I felt that it was not as oily as the one bought outside. Not counting labor, water, electricity and coal, the price is actually not much cheaper than the one I bought. Reminiscent of those low-priced mooncakes from the small shops and stalls outside, I really dare not buy them. Who knows what ingredients they all use at that price.

Ingredients

500g Pork Belly
270g Mustard
200g Low-gluten Flour
300g Flour
1 piece Egg

Mustard Fresh Meat Mooncakes

1. Rinse the mustard tuber with water and chop it, chop the pork belly into minced mustard tuber, green onion, minced ginger and egg

2. Add appropriate amount of salt, sugar, light soy sauce, pepper and sesame oil according to your taste. Stir in one direction and keep it in the refrigerator for more than one hour

3. Pour hot water into a vessel containing maltose, stir to melt the maltose, then add lard to melt, pour it into the flour and stir

4. Make it into a snowflake shape, then mix it by hand, knead it into a smooth dough into a shortbread noodle, cover with plastic wrap and relax for 30 minutes, mix the noodle material with a spatula and mix into a granular shape

5. Then use your hands to form a dough into a dough, cover it with plastic wrap and relax for 30 minutes, roll out the loosened dough, wrap it in the dough, pinch tightly and close the mouth downwards

6. Roll into slices about 60 by 45 mm, divide the middle into 2 pieces, roll them into strips, and then divide into small dough pieces of about 40 grams each, roll the dough into round pieces

7. Wrap about 30 grams of mustard meat filling, pinch it tightly, with the mouth facing down, slightly flatten and put it into the baking tray, preheat the oven to 200 degrees, and bake the middle layer for about 30 minutes until the surface is colored