1. Stir the fresh meat into puree, add the chopped mustard, add cooking wine, light soy sauce, salt, sugar, black pepper, chicken essence, sesame oil, add the chopped green onions, stir clockwise, and set aside
2. First make the water skin, the water skin: 60g butter, 150g flour, 40g water, 40g fine sugar; after the butter is heated and melted in water, the flour is sieved, water and sugar are added, and a dough is formed.
3. After kneading into a dough, change to plastic wrap and let stand for 20 minutes
4. Then make oil skin, oil skin: salad oil 45ml, low powder 90g; low powder sieved, salad oil and low powder mixed into a dough and let stand for 15 minutes
5. Water skin is divided into 15 equal parts, and oil skin is divided into 15 equal parts
6. Put the oily skin on the water skin and wrap it up. If you don’t want to wrap it up, the bottom water skin can be rolled out a little bigger; after wrapping, the skin should be closed face down, no oil leakage, and the opening should be sealed; after the water and oily skin is wrapped, roll it out into a long strip. Shape, fold in three times, with the mouth facing down; roll it out, fold it again, and fold it again, with the mouth facing down
7. After three folds twice, roll out into a square of appropriate size. It is better to pack 25 grams of meat filling. Use your accustomed method to cover the meat filling. Do not expose the filling, and seal it tightly.
8. Put it in a baking tray lined with tin foil and brush with egg liquid (if you don’t like sesame seeds, you can leave it alone; if you don’t like to eat sesame seeds, you should brush it 10 minutes before finishing)
9. 220 degrees, about 25 minutes, please make appropriate adjustments according to the characteristics of your own oven
10. Baked
11.
Tips:Fresh meat mooncakes, it’s best to make them fresh, they are more crispy and fragrant; Note: Step 7: The oven temperature is relatively high, so it is beautiful, and the amount of meat filling is appropriately reduced. Here I use meat filling more, I like it Eat meat, don't care about appearance anymore. Step 8: For egg liquid, it is best to use egg yolk liquid. Egg liquid and sesame seeds are easier to cook, so it is best to brush 5-10 minutes before baking, so that the color is better and does not affect the appearance. Mainly delicious
