1. Adjust the meat filling: add all the fillings except mustard tuber, use chopsticks to beat in one direction evenly;
2. Cut the mustard tuber into small cubes and add it. Feel the saltiness when finished, if it feels light, add a little salt;
3. Knead the water and oil skin and shortbread until it can stretch the fascia, wrap it with plastic wrap, and wake up for 20 minutes;
4. Divide 18 grams of water and oily skin and 12 grams of shortbread into small doses, 15 servings in total;
5. Wrap the oily skin with the oily pastry, slowly push the oily skin, turn and close the mouth tightly;
6. Use a rolling pin to roll the dough into a tongue shape;
7. Roll up gently and relax for 15 minutes;
8. Squeeze gently
9. Roll it out again into a tongue shape;
10. Roll up
11. Fold in half as shown in the figure, press down with your thumb in the middle, and pinch both ends;
12. Roll into a circle;
13. Flatten the dough, roll it out, and wrap it with mustard meat;
14. Shape it into a round shape, put it in a baking tray, and slightly dip three red dots with chopsticks;
15. Preheat the oven to 190 degrees, put it in the baking tray, and bake for 25 minutes;
16. After being out of the oven, let it cool in the sun.
Tips:1. After putting mustard tuber in the filling, you need to feel the saltiness, because the mustard tuber is salty, it will be too salty when you add salt in advance.
2. The water and oil skin must be kneaded to the fascia, and it has good ductility, so that it will not break and leak when it is rolled and folded many times.
3. The ratio of water and oil crust to puff pastry is 3:2, the smaller package is 18g/12g, and the larger package is 24g/16g.
4. Adjust the baking time and temperature according to your own oven.
