Su-style Mustard and Fresh Meat Mooncakes
by Woman flower 2607
Favorite
Difficulty
Normal
Time
2h
Serving
3
Home practice
1. Wash the pork belly and chop into minced meat
2. Chopped mustard; chopped green onion
3. Add salt, light soy sauce, oyster sauce, cornstarch, white pepper and chopped green onions to the pork belly, stir well, set aside
4. Water and oil skin: Mix 240 grams of high-gluten flour, 60 grams of lard, 90 grams of water, 4 grams of salt, and 10 grams of soft sugar, and knead into a dough. Knead the dough until the transparent film can be pulled out, wrap it in plastic wrap and put it in the refrigerator and let it stand for 1 hour
5. Pastry: mix 200 grams of low-gluten flour and 100 grams of lard, knead into a dough, wrap it in plastic wrap and put it in the refrigerator for 1 hour
6. Water oil skin is divided into small doses of about 17 grams; shortbread is divided into small doses of about 12 grams
7. Flatten the water and oil skin, wrap it with pastry, and close it down
8. When everything is done, use a rolling pin to roll it into a beef tongue shape
9. Roll up from top to bottom
10. Make all of them in turn, cover with plastic wrap and relax for 10 minutes
11. Take it out and roll it into a beef tongue shape for the second time. After rolling, cover with plastic wrap and relax for 10 minutes
12. Take out the cake dough and pinch both ends
13. Press and roll into a round cake shape, wrap the pork and mustard fillings, close the mouth, and wrap tightly
14. Wrap all, brush with a layer of egg yolk liquid, sprinkle with black sesame seeds
15. Put it in the middle layer of the preheated oven, heat up and down 180 degrees, bake for 25 minutes
16. Take out and let cool
17. Can
