Mustard Fresh Meat Mooncakes
1.
The materials for making water and oil leather are placed in a deep dish
2.
Knead into fine particles
3.
Put it in the bread machine, add water and knead it into a smooth water-yielding dough.
4.
Can pull out the thin glove film, take out the cover and put it in the refrigerator for 30 minutes.
5.
Mixing of ingredients for pastry dough
6.
Knead into a smooth pastry dough, cover with plastic wrap and put in the refrigerator for 30 minutes.
7.
Chop the front sandwich meat into mince, and chop ginger into mince
8.
Wash the mustard tuber and cut into the end
9.
Mix the minced meat and the mustard tuber (the ratio is about 3:2), add the white onion, ginger, salt, cooking wine, light soy sauce, sugar, and mix well (the amount of salt should be combined with the saltiness of the mustard tuber)
10.
The loosened water and oil skins were divided into 18g/piece, and the pastry was divided into 12g/pieces. This time we made 20 pieces of flour.
11.
Take a small dough with water and oily skin, flatten it with the palm of your hand, wrap the pastry dough, and close it down
12.
All done
13.
Roll it into a bull tongue shape with a rolling pin
14.
Roll up from the top, make all of them, cover with plastic wrap and relax for 15 minutes
15.
Roll it out again, this time you can roll it out for a long time
16.
Roll it up again, make it all, cover with plastic wrap and relax for 15 minutes
17.
Take a half-fold at both ends
18.
Squash, roll out into a thin round dough sheet with the thickness in the middle and thin surroundings, put the stuffing of fresh meat and mustard, wrap it like a bun, close the mouth tightly and do not expose the stuff
19.
Put it on the baking tray with its mouth down
20.
Brush with egg yolk liquid and sprinkle with sesame seeds
21.
Put it in the preheated oven, heat the middle layer up and down 180 degrees, 25 minutes
22.
Freshly baked, it tastes best when baked
23.
Here is a picture of the finished product, the mooncakes are delicious and crispy, and the food is temptation
Tips:
1. Cover the whole process with plastic wrap to prevent the dough from drying out due to water evaporation;
2. After completing a procedure, relax the dough or noodle roll for at least 15 minutes before operating the next procedure, so that the dough is more stretched and easy to operate, and it is not easy to be mixed due to cracking;
3. Fillings and seasonings can be increased or decreased according to preference;
4. The baking time and temperature are adjusted according to the size of your own oven and moon cakes.
