Mustard Fresh Meat Mooncakes
1.
Pork stuffing, shallots and mustard tuber are set aside.
2.
Oil skin: 150g of flour and 75g of corn oil.
3.
Water oil skin: 220g flour, 60g corn oil and 130 water.
4.
Wake up to 30 minutes with the oily skin.
5.
Knead the water and oil skin several times to wake up to 30 minutes, and then the cucumber is enough.
6.
Chopped mustard and shallots, add chili powder, ginger powder, and pepper with hot oil.
7.
Add soy sauce, salt, chicken powder and stir well.
8.
20 oily skins, 30g water-oily skins.
9.
The oily leather wraps the oily leather.
10.
Wrap them in order, cover them with plastic wrap and wake up for ten minutes.
11.
Roll out and cover with plastic wrap to wake up for ten minutes.
12.
Roll it out a second time and cover with plastic wrap to wake it up.
13.
Take out a potion and fold inward at both ends and press it into a pie.
14.
Use your hands to arrange the agent into a thick and thin edge in the middle, and put it in the meat to wrap it.
15.
Wrap them in a baking tray one by one, and preheat the oven in advance.
16.
Bake up and down at 200 degrees for 30 minutes.
17.
Cover with greased paper after 20 minutes to prevent the color from becoming too heavy.
18.
Ding Dong, the delicious fresh meat moon cakes are served hot.
19.
Finished picture.
Tips:
The water absorption of flour is different, the amount of oil and water needs to be adjusted, and the temper of each oven is different. Please pay attention to the temperature adjustment. Mira in advance wishes everyone a happy family and a happy family!
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