Pickled Vegetables and Fresh Meat Mooncakes

Pickled Vegetables and Fresh Meat Mooncakes

1. Prepare flour, pork, pickled vegetables, and sugar.

2. Make the water and oil dough first. (Water and oil noodles: 100 grams of flour, 30 grams of oil, 5 grams of sugar, 5 grams of salt, 5 grams of water, 50 grams)

3. Knead thoroughly until you can pull out the transparent film. It took a total of 30 minutes.

4. Put it in a fresh-keeping bag and let it stand for 30 minutes.

5. Knead the ingredients in the shortbread into a dough, put it in a fresh-keeping bag and let it stand for 30 minutes. (Puff pastry ingredients: 100 grams of flour, 50 grams of oil)

6. The pork is washed, peeled, and chopped into minced meat.

7. Pour the oil in a pan, sauté the ginger diced, and loosen the minced meat (worry that the filling will not be cooked, let's fry first).

8. Pour in the pickled vegetables and stir-fry to form a filling.

9. Stir-fried fillings are served and set aside.

10. Divide the water and oil surface into 8 parts. Cover with plastic wrap.

11. Divide the shortbread noodles into 8 portions.

12. Take a portion of water and oily skin, squeeze it open, wrap a portion of shortbread, gather it into a dough. Wrap the dough, close it down, and press it flat.

13. Roll into a beef tongue shape.

14. Roll up from the outside in. Make 8 doughs separately. Cover with plastic wrap.

15. Make 8 doughs separately. Cover with plastic wrap.

16. Take the dough, flatten it, roll it into a strip, and roll it up from the outside to the inside.

17. Make all 8 and let stand for 20 minutes.

18. Roll out the dough.

19. Wrap meat in.

20. Slowly close up. Close down and flatten slightly.

21. Put it on the microwave turntable, brush with egg yolk liquid, and sprinkle with sesame seeds.