Su-style Mooncakes: Salty and Crispy Mustard Meat
1.
Wash the mustard tuber in Wujiang first, then chop it, chop the chives, and stir in the minced pork (seasoning: add appropriate amount of oil, soy sauce, salt and cornstarch and mix well)
2.
Water and butter crust material (50 g lard) were mixed separately and allowed to stand for 30-60 minutes. Divide 10-11 parts and let stand for 20 minutes. Wrap the water and oil leather into the pastry and let stand for 20 minutes. Roll it up and let it stand for 20 minutes. . The important thing is to say it again: For the details of the water and butter crust production process, please see my drop: invincible crisp residue, milky fragrant taro egg yolk crisp (remember to put 10 grams of white sugar)
3.
Choose the egg yolk cake shape on the left of the picture to make
4.
Prepare egg white and egg yolk in advance (one egg is enough), black sesame seeds are recommended for decoration
5.
Pack 30-40 grams of mixed minced meat, make sure to knead it well, and brush a layer of protein paste on the end
6.
Put it in a baking tray, if it is not non-stick, put tin foil on the surface, brush the surface with egg yolk, and preheat the oven at 180 degrees for 15 minutes
7.
Sprinkle black sesame seeds on the surface. Put it in the oven at 180 degrees for 20 minutes, take out the egg wash, and put it in for another 10 minutes
8.
I brushed the egg yolk 3 times before entering the oven, and brushed it once 20 minutes after entering the oven. The final product was colored very well. The salty mustard meat filling tasted very good, there will be juice, and the skin is still so crisp
Tips:
Wujiang mustard tuber has its own flavor. You can wash it with water before making the ingredients. The seasoning of the fillings in the recipe is only approximate, everyone depends on your own arrangements.
