Pan Version Mustard Fresh Meat Mooncakes
1.
Pour all the materials of the main material into a steel basin, mix well by hand, and knead until the surface is smooth, which is the oily skin.
2.
Wrap the kneaded oily skin in a fresh-keeping bag and let it rest at room temperature for 30 minutes.
3.
Pour the all-purpose flour and lard in the auxiliary materials into a steel basin, knead it evenly to form a dough, wrap it in plastic wrap, and set aside.
4.
Cut mustard shreds into cubes.
5.
Put the auxiliary materials and the diced mustard tuber in a steel pot, stir vigorously in one direction with chopsticks until the meat is pulpy, refrigerate for later use.
6.
After loosening, the oil skin is divided into 10 evenly, and the shortbread is also divided into 10 evenly.
7.
Flatten the oil skin, add a portion of the oil pastry, close the oil skin with a tiger's mouth, and wrap it into a ball.
8.
Take a portion of shortcrust pastry, close it up, and roll it from the middle to the ends into a beef tongue shape.
9.
Roll up into a cylindrical shape from bottom to top, with the mouth facing down.
10.
Turn it 90 degrees, squeeze it slightly with your hands, and roll it into a long strip from the middle to the ends.
11.
Roll up into a small tube from bottom to top, with the mouth facing down, cover with plastic wrap, and relax for 30 minutes.
12.
Take a loose piece of shortcrust pastry, with the seal facing upwards, knead the two ends toward the middle, and squeeze it.
13.
Roll out into a thicker round piece in the middle.
14.
Place the mustard fresh meat filling in the middle of the dough, encircle the skin with a tiger's mouth, pinch while rotating, and press the meat filling into the skin with your thumb, pinch tightly and close the mouth.
15.
Press the excess pastry pastry against the outer crust and round it.
16.
After wrapping the biscuits in sequence, flatten them with the mouth facing down, relax for 30 minutes, and place them on the pan.
17.
Turn on the induction cooker, select the "Frying" function, adjust the firepower to 120 watts, cover the pot, and fry for 2 minutes. Open the lid, turn it over, close the lid, and continue frying for 2 minutes.
18.
Open the lid and perform the second round of turning. After 1 minute, open the lid again, turn it over, turn off the induction cooker, cover the lid, and simmer for about 8 minutes.
19.
Place the cooked mustard fresh meat mooncakes on the cooling rack and eat them after they are not hot.
Tips:
Tips
1､Because the mustard tuber itself is salty, there is no need to add salt when making the filling.
2､I use the "roasting" function of Midea induction cooker, with a minimum firepower of 120 watts. The firepower of each brand of induction cooker may be different. In addition, the thermal conductivity of the cookware is also different. Remember to adjust the roasting time yourself!
3､Mooncakes with mustard and fresh meat are the most delicious when they are baked, and the flavor will always be lost when they are cold. Just put the mustard fresh meat mooncakes in a pan, cover the pot, bake on low heat for 2 minutes, turn over and cover the pot and simmer for about 5 minutes. It is delicious again. Of course, it is more convenient to have an oven at home. Cover with tin foil and bake for 5-10 minutes at 100 degrees to ensure that it is still delicious and juicy in Hangzhou flavor.
