Name: Mustard Fresh Meat Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 10g Powdered sugar; 30g lard; 35g water; (Add 5g of powder when the temperature is 30 degrees) 67g Low-gluten flour; Some pork; Some ginger; Some garlic; Some Cooking Wine; Some Soy sauce; Some Mustard; Some Sugar; Some Salt and pepper; Some sesame oil; (Can be saved) Korean Bibimbap Sauce; Some MSG; Some Pickled peppers

Mustard Fresh Meat Mooncakes

1. The pork is about 2:8 fat and thin, and the mustard tuber is cut into small cubes. The ginger and garlic are minced. I use the whole kind of mustard tuber, which is very salty, so it is salty enough without salt.

2. Put it into the manual cutting and mixing machine, add appropriate amount of sugar, cooking wine, salt and pepper, light soy sauce, cut and mix. (If you don't have a machine, just chop it by hand.)

3. Add some bibimbap sauce, monosodium glutamate, pickled peppers, sesame oil, and mix until desired. Try not to add additional water to the filling, as the juice will leak more easily later.

4. Mix 100 grams of all-purpose flour, 10 grams of icing sugar, 30 grams of lard, and 35 grams of water for the oily skin, knead out the film, and let it stand for 30 minutes.

5. Use low-gluten flour for pastry (add 5 grams when the temperature is 30 degrees) and mix 67 grams of lard and 34 grams of lard.

6. Divide the crust and shortbread into 14 equal parts. (I like small mooncakes. If you like larger ones, you can divide them into smaller portions.)

7. Take a portion of the oily skin and press flat, and pack a portion of the oily pastry.

8. Squeeze tightly.

9. Cover each piece with plastic wrap (the plastic wrap is best covered with a damp cloth) and relax for 10 minutes. (Because your package will also have a time period, so the relaxation time does not need to be too long.)

10. Take a long one.

11. Roll up from top to bottom.

12. One by one, cover with plastic wrap and press on a damp cloth to relax for 15 minutes.

13. Take another long one.

14. Roll up from top to bottom.

15. Cover with plastic wrap and press on a damp cloth to relax for 15 minutes.

16. Take a copy and press the two ends toward the middle as shown in the picture.

17. Fold into a disc thinner around the middle than the middle.

18. Wrap meat in.

19. Pull off the excess noodles after closing the mouth.

20. Put it in the baking tray with the mouth down and slightly spaced apart.

21. Print your favorite flowers.

22. It’s about 180 degrees for 25 minutes, and it can be turned over for 10 minutes later. I didn’t turn it over. (You can also use a frying pan without oil, cover on low heat, and bake on both sides.)

23. The finished product, the puff pastry can be described as thin as a Chan wing.

24. Finished product

Tips:
In fact, I tried two baking methods for this moon cake, one is the oven and the other is the pan. I didn’t turn over the oven, so the bottom is crispy and the surface is soft around it. The pan is baked on both sides, so the two sides are crispy and the sides are soft. If you take the meat filling, because there will be some soup, it is recommended to use a pan, which can reduce the cracking at the bottom, and the two sides are crispy and taste good . If it is stuffing with low water content (such as five kernels, etc.), or if you like a soft texture, you can use the oven. Anyway, you can choose what you need. There is no conclusion.