Fresh meat and pickled mustard spiral cake

Overview

How to cook Fresh meat and pickled mustard spiral cake at home

Mix the water-oil dough and puff pastry dough separately, cover with plastic wrap and let rise for half an hour.
Soak the mustard in water and chop into fine pieces.
Chop the sandwich meat finely, add cooking wine, light soy sauce, oyster sauce, sugar, and ginger juice, and use chopsticks to stir in the same direction.
Add the minced mustard and scallions in the same direction and mix well.
Roll the water-oil dough into a round shape and put the pastry dough on top.
Wrap the pastry dough, pinch tightly and place facing down. Press it with your hands first.
Gently roll out the dough with a dumpling pin.
Fold the top and bottom into three folds, cover with plastic wrap and let rest for 10 minutes.
Gently roll the dough out into a rectangular shape again.
Roll it from top to bottom into a long cylindrical shape with a tight point.
Cut evenly into 10 portions.
Take a small dough, flatten it and roll it into small discs.
Put the meat filling, wrap it up and pinch the sealing area.
Do it all.
Place the seam side down on the baking sheet, put it in the preheated oven, set the middle layer to 180 degrees, and set the heat up and down for 25 minutes.
It can be taken out of the oven when the surface is slightly golden brown.
The outside is crispy and the meat filling is delicious.