Mustard Fresh Meat Mooncakes
1.
Prepare the filling. Peel the ginger, wash and mince, wash and mince the shallots, save more than half of the egg yolk for coloring, and put the rest in the basin with the minced ginger and spring onion. Mince mustard mustard.
2.
Put the condiments used in the stuffing part and the powdered mustard tubers into the pot together, beat them in the same direction, wrap them in plastic wrap and put them in the refrigerator freezer for later use.
3.
Make oily skin. Use warm water in the oily skin material to saccharify, then mix all the oily skin materials, knead until the dough is fine and smooth, and then pull out the expanded film. This step can be done with the help of a bread machine. This time I made a small amount, so I knead it with my hands. I opened my posture, squatted, and flew with my palms for about five minutes. Cover the kneaded dough with plastic wrap and let it rest for half an hour.
Make shortbread. Mix the ingredients for the pastry, and let it rest for half an hour after forming a dough.
4.
Divide the waking up oily skin dough and pastry dough into eight portions each, and cover with plastic wrap.
5.
Take a piece of oily crust dough and press it into the shortbread dough.
6.
Gently roll the wrapped dough into a tongue shape, and then roll it up from top to bottom.
7.
After the roll is finished, turn it 90 degrees downwards, then roll it into a tongue shape and roll it up again.
8.
The rolled noodles stand up, covered with plastic wrap, and let stand until all eight noodles are completed.
9.
Press once from the middle of the dough roll and press both ends to flatten it.
10.
Roll out into a thin round dough sheet with the thickness in the middle and thin surroundings, wrap it with fillings, and place it on a baking tray with the mouth facing down. Brush the surface with egg yolk and sprinkle with sesame seeds.
11.
After preheating the oven, put the bakeware in the middle of the oven, and bake at 200 degrees for 25 minutes.
12.
If the filling can't be used up, it's delicious to mix a little cornstarch to make a few rounds.
Tips:
1. Make the fillings in advance as much as possible. Put them in the refrigerator to make the fillings thick and good.
2. If there is no low flour, medium flour for pastry can also be used.
3. The mustard tuber I bought this time is a bit salty, so there is no more salt in the filling.
4. Remember to cover all stages of the dough with plastic wrap to prevent air-drying and cracking.
5. I am Liang Xishou, a housemaid, and a foodie. I often struggle between laziness and gluttony. I love delicious quick dishes. I can’t cook difficult dishes. The dishes that can be cooked are not difficult. Welcome to discuss and exchange.
