The Most Popular Mid-autumn Festival-fresh Meat and Mustard Moon Cakes
1.
Let’s make the filling first!
2.
Chop the mustard
3.
Add minced pork with light soy sauce, five-spice powder, sugar, sesame oil, and egg white. Stir it with chopsticks (my mustard pickles are more salty, so I don’t add salt)
4.
Add the chopped mustard tuber and stir well and set aside (my minced meat and mustard tuber ratio are about 3:2)
5.
All ingredients in the water and oil skin 100g flour, 30g lard, 50g warm water, 5g sugar, 5g salt, knead until a smooth dough, put it in a fresh-keeping bag and let it stand for 30 minutes
6.
Also knead 100g of flour and 40g of lard, which are the same ingredients, into a dough, and put it in a fresh-keeping bag and let it stand for 30 minutes.
7.
Divide the water and oily skin and the shortbread into 10 portions each, and round the shortbread
8.
Take a portion of water and oily skin and press it with your hands, and pack it into a piece of shortbread
9.
Hold the shortbread with one hand, close the mouth with the other hand, turn it together and squeeze it firmly
10.
Close the mouth down and wrap 10 pieces of dough
11.
Take a portion of the dough and flatten it by hand, and roll it into a beef tongue shape with a rolling pin
12.
Fold it three times, roll it up again, roll it out again, repeat 2-3 times
13.
Finally roll it up
14.
Cover with plastic wrap and let stand for 15 minutes
15.
Take a piece of dough and press it into a flat circle, then roll it out
16.
Fill in the fresh meat and mustard fillings
17.
Stuck in the tiger's mouth, turn the side bag and close the bottom down
18.
Press flat on the baking tray, spray some water on the skin, put it into the middle layer of the preheated oven at 200 degrees, bake for 10 minutes and take it out
19.
Brush with a layer of egg yolk liquid
20.
Sprinkle some white sesame seeds, put it in the oven and bake for 10 minutes before it is out
21.
Freshly baked sweet pastry moon cakes
22.
Make a cut
23.
So crisp and delicious!
