Mustard Fresh Meat Mooncakes
1.
Take a large pot and add 200 grams of flour, 50 grams of lard, and about 80 grams of warm water
2.
Wake up for 30 minutes after mixing into a smooth water-oil dough
3.
Take another small pot and add 100 grams of flour and 50 grams of lard
4.
Stir evenly and set aside synthetic pastry
5.
Prepare the filling: chop the minced pork and mustard slices together
6.
Put the mashed meat in a large basin, add cooking wine, ginger juice, salt, sugar, white pepper, light soy sauce, oyster sauce, sesame oil, chicken powder and stir well
7.
Keep in the refrigerator for later use
8.
Flatten the proofed dough, put shortbread in the middle, and wrap the shortbread
9.
Roll out into a rectangle, like a quilt, fold it in the middle of 1/3 of the dough, and then fold the other 1/3
10.
Then turn the dough and roll it in one direction, then fold it in quarters, roll it again, and fold it in three.
11.
Finally roll out into a square
12.
Roll up slowly
13.
Cut into 10 small doses
14.
Take a small dose, pinch the two ends tightly and then relax for a while, then squeeze and roll it up.
15.
Wrap the right amount of mustard meat
16.
Use the tiger’s mouth to close it up slowly, and the seal must be pinched tightly, otherwise the juice will flow out when baking
17.
Preheat the electric baking pan and brush some oil, put in the mooncakes, and close the lid
18.
Turn the noodles halfway and fry them.
Tips:
The seal must be squeezed tightly, otherwise the juice will flow out when baking
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