Su-style Mustard and Fresh Meat Mooncakes
1.
Prepare pork stuffing and mustard, ginger and carrots, peeled and thinly sliced, and chopped green onion.
2.
Chop mustard greens, ginger, carrots, and chopped green onions, and put them in the meat.
3.
Add a pinch of salt, cooking wine, thirteen incense, oyster sauce and dark soy sauce.
4.
Beat vigorously in one direction until it is sticky.
5.
Water and oily skin: flour, lard, water, and the dough, try to be able to form, put on the glove film, reduce cracking. Shortbread: low flour, lard, and dough. The two doughs relax for about 30 minutes.
6.
Divide all the reconciled dough into 6 small doses.
7.
Flatten the water and oil skin and put it into the pastry dough. Close up all the dough.
8.
Take a dough and roll it out and roll it up from top to bottom.
9.
Rotate the rolled dough 90°, flatten it, and roll it up from top to bottom.
10.
Roll up all the dough and let it rest for about 20 minutes.
11.
Fold the loose dough back in half.
12.
Shape it into a circle as much as possible and roll it out. Roll out the dough and add the fillings.
13.
Close up and wrap.
14.
Brush a layer of whole egg liquid.
15.
Sprinkle a little black and white sesame seeds for decoration.
16.
Preheat the oven, fire up and down 180 degrees for 25 minutes, and the surface can be colored.
17.
After baking, let it cool and crisp until the slag falls off.
18.
The meat mooncakes are still delicious~
19.
The minced meat has been baked very fragrant.
20.
O(∩_∩)O haha~
21.
It can be eaten~
Tips:
1. The decoration on the surface of the moon cake can be according to your own preferences.
2. The oven settings are for reference only.
