Mustard Fresh Meat Mooncakes
1.
In the auxiliary materials, all the ingredients except the whole egg liquid and white sesame seeds are mixed together, stirred evenly, and kept in the refrigerator for later use.
2.
1⃣️ Make water and oily skin: Take 300 grams of medium powder, 120 grams of lard, 30 grams of white sugar, and 80 grams of purified water, mix them together, knead into a smooth dough, and cover the proofing with plastic wrap; 2⃣️ Make shortbread: leftover Mix the 200 grams of medium powder and 100 grams of lard to form a smooth dough, and cover the proofing with plastic wrap.
3.
After proofing for 40 minutes at room temperature around 25°C, divide the water and oily skin and shortbread into 20 uniform doughs.
4.
Wrap the shortbread with water-oiled skin, seal and round
5.
Roll into tongue
6.
Rolled into a cylindrical shape from bottom to top
7.
Cover with plastic wrap and relax for ten minutes
8.
Roll it into a tongue again longitudinally
9.
Roll up again into a tube shape from bottom to top
10.
Relax again for ten minutes
11.
Press the middle with chopsticks, with both ends facing up.
12.
Flatten and roll into a dumpling skin shape.
13.
Pack the right amount of stuffing, close the mouth tightly, and shape it.
14.
Brush the surface with egg liquid and sprinkle with white sesame seeds. Put it in the middle layer of the preheated oven, and bake at 200 degrees for 20 minutes until the surface turns yellow.
Tips:
The specific temperature and time have to be adjusted according to the temperament of the respective oven.
