Swimming-style Fresh Meat and Mustard Mooncakes
1.
Chop fresh pork, chop mustard tuber, chop ginger into froth, add various spices and pie filling.
2.
Oil skin production: add 200 grams of flour to 20 grams of powdered sugar, 70 grams of lard and mix slightly, then add 80 grams of water to the mixture and knead until a smooth dough. Put it in a fresh-keeping bag and relax for 30 minutes.
3.
Pastry production: 135 grams of flour, add 67 grams of lard, mix and mix well.
4.
Divide the loosened dough and oil-skin pastry into 15 pieces each.
5.
Take a piece of oil skin and flatten it into a round shape.
6.
Place the pastry dough in the center of the dough, and squeeze it like a xiaolongbao.
7.
Pack 15 whole pieces, with the mouth facing down. Cover with plastic wrap, press a damp cloth on the plastic wrap and let stand for 20 minutes.
8.
Roll out the rested dough, roll it into an oval shape, and roll it out as long as possible, the shortening effect will be better.
9.
After rolling it out, roll it up from top to bottom, and cover it with cling film. Press a damp cloth on the cling film to ensure that the dough will not dry out. Let it sit for 20 minutes.
10.
Put the dough upright and squeeze the dough upwards.
11.
Roll it out again, and roll it into an oval shape.
12.
Roll it up again.
13.
Roll the dough completely, cover with plastic wrap and let it stand for 20 minutes.
14.
Take one piece and press the middle with your fingers.
15.
Pinch the two ends toward the center.
16.
Roll it out into a circle with a thinner edge.
17.
Put the filling in the middle and wrap it up.
18.
Wrap it and place it in a baking tray.
19.
Brush the egg mixture and sprinkle with sesame seeds. Put it in a preheated oven at 200°C, and bake the middle and lower layer at 200°C for 30 minutes.
(The temperature in the recipe is for reference only. Only applicable to my own oven.) It tastes best just after it is baked. It will be eaten within three days after refrigerating and microwave heating for 20 seconds.
20.
After eating the fresh meat moon cakes, I feel that the other moon cakes are all floating clouds. When the Five Mountains are back, I don’t look at the mountains.
Tips:
1: The filling can just pack 15 moon cakes. Dividing the total filling by 15 is the weight of each pack, or you can pack as many as you like.
2: The temperature of each oven is different, just for reference only.
3: Fresh meat moon cakes are different from other moon cakes, which will easily regain moisture after a long time. If the moisture is obvious, put them back into the oven and bake them. Pay attention not to bake them.
4: The skin of this recipe is suitable for all kinds of crisp desserts, such as wife cake, egg yolk cake, sesame moon cake, bean paste moon cake, beef tongue cake, matcha cake, apple pie, banana pie, etc.
5 Be sure to cover the noodles with plastic wrap every time you wake up the noodles, and press a damp cloth on the plastic wrap to ensure that the dough will not dry out.
