Su-style pickled mustard and fresh meat mooncakes

Overview

This is my first time trying to make mooncakes like this. They are so crispy and fragrant that they leave a lingering aroma in your mouth. I don’t have a scale at home, so I didn’t weigh the ingredients. I just went by feeling

Tags

• baking
• old man
• mid-autumn festival
• egg
• lard
• onions
• pickled mustard
• pork
• sesame
• special fine powder
• white sugar
• salt

Ingredients

Steps

1. 1 Water-oil crust: Melt the sugar with hot water and let it cool. Add salt to the flour and stir evenly. Add lard and sugar water and knead into a dough; add lard into the flour and knead into a dough. Store the whole thing in the refrigerator for 20-30 minutes

   

2. 2 Chop the pork and marinate it with salt, soy sauce and cornstarch. Cut the mustard into random pieces

   

3. 3 Add oil to the pan and fry the meat filling. Add chopped green onion before serving

   

4. 4 Divide the watery dough and pastry into equal parts

   

5. 5 Flatten the water-oil dough and wrap it with puff pastry. Use the method of pushing from bottom to top to wrap

   

6. 6 All wrapped up

   

7. 7 flatten, open

   

8. 8 Roll up

   

9. 9 Stand up and relax for 15 minutes

   

10. 10 Continue to open

    

11. 11 Roll it up again

    

12. 12 Relax for 15 minutes again

    

13. 13 Fold both sides in half and press in the middle to form a cake

    

14. 14 Wrap the meat filling and close the mouth

    

15. 15 Place it and rub it with egg wash and sesame seeds. 200 degrees for 25 minutes

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product