Pickled mustard and fresh meat mooncakes

Overview

I made this for my father-in-law who suffers from diabetes during the Mid-Autumn Festival this year. There is no added sugar and I use fresh meat and pickled mustard.

Tags

• staple food
• baking
• snacks
• home cooking
• cake flour
• cooking wine
• egg yolk liquid
• flour
• lard
• meat filling
• pickled mustard
• white sesame
• soy sauce
• water

Ingredients

Steps

1. 1 Add 50 grams of lard to low-gluten flour to make a shortbread dough.

   

2. 2 Add 50 grams of lard to flour and water to form a water-oil dough.

   

3. 3 Wake up for fifteen minutes and divide into equal portions.

   

4. 4 Wrap the pastry with water-oil skin.

   

5. 5 Place the wrapped dough with the seam side up on the chopping board, and use a rolling pin to roll the dough into an oval shape.

   

6. 6 Roll out the dough sheet from outside to inside. Repeat this three times.

   

7. 7 Stand the rolled dough upright. Flatten the dough into a round shape with a rolling pin.

   

8. 8 Lightly minced mustard mustard is added with meat filling, soy sauce, cooking wine and the filling is complete.

   

9. 9 Place the meat filling in the center of the dough sheet and wrap it up.

   

10. 10 Place the wrapped dough seam side down on the baking sheet. Brush the surface of the dough with egg yolk. Sprinkle some white sesame seeds. Bake in the oven at 200 degrees on the middle rack for 20-25 minutes, until the surface is golden brown.