Su-style Chicken and Mustard Mooncakes
1.
Wash the chicken and let it dry.
2.
Chop the chicken, chop the mustard tuber, chop the ginger into froth, and add various spices.
3.
And into a pie filling.
4.
Put all the oil leather materials into the container.
5.
Knead into a smooth dough, cover with plastic wrap and relax for 40 minutes.
6.
Mix the pastry ingredients.
7.
Knead into a ball, cover with plastic wrap and relax for 30 minutes.
8.
Divide the oily skin dough into 20 portions, and round them.
9.
Divide the shortbread dough into 20 portions and round them.
10.
Take an oily skin, wrap it in the shortbread, pinch it tightly and close the mouth.
11.
Roll the puff pastry into an oval shape with the end up.
12.
Roll up from bottom to top.
13.
Roll it up, cover with plastic wrap and relax for 20 minutes.
14.
Roll out the pastry again.
15.
After rolling, cover with plastic wrap and relax for 20 minutes.
16.
Take a portion of the meringue and press it down with your fingers to form a V shape. Push the upturned ends to the middle, and then flatten the dough. Use a rolling rod to roll the meringue into a thick and thin dough in the middle. Servings of fillings.
17.
Slowly tighten the mouth with a tiger's mouth, and seal the mouth.
18.
Close the mouth down, put it in a baking dish, brush the egg yolk twice on the surface and sprinkle with sesame seeds.
19.
Preheat the oven and bake at 200°C for 30 minutes, then stuffy for 5 minutes.
20.
Just take it out and let cool.
Tips:
1. Since each oven has a different temper, please adjust the time and temperature by yourself.
2. The whole process needs to be covered with plastic wrap to prevent the dough from drying out. When rolling the dough, move it as lightly as possible to avoid cracking.
3. When wrapping the stuffing, make sure to wrap the bottom tightly, otherwise it will pop open after baking.
4. Fresh meat moon cakes are different from other moon cakes and tend to regain moisture after being kept for a long time, so if the moisture becomes more obvious, you can put them back into the oven and bake them again, but be careful not to bake them.
