Pickled mustard and fresh meat cakes

Overview

My husband has requested to eat fresh meat shortbread many times, but has never made it. I made it once on the Mid-Autumn Festival. The freshly baked shortbread has a crispy outer skin and delicious meat filling. It is so delicious

Tags

• baking
• children
• afternoon tea
• cooking wine
• ginger powder
• lard
• light soy sauce
• medium powder
• mustard core
• pork stuffing
• warm water
• white sesame
• white sugar
• chopped green onion
• fine sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 All ingredients for moon cake oil crust: 210g medium flour, 40g sugar, 3g salt, 65g lard, 80g warm water. Stir together and knead into dough. Ingredients for pastry: 160g medium flour, 70g lard. Mix together and mix well with your hands. Transfer the kneaded dough to a plastic bag and refrigerate overnight;

   

2. 2 The next day, take out the oil crust and pastry and let it warm. Knead the warmed oil crust until it is smooth

   

3. 3 Divide the dough into pieces of about 20 grams, and divide the pastry into pieces of 11 grams. Shape into balls and let them rise for about 20 minutes. When the dough is proofing, be sure to cover it with plastic wrap to keep it moisturized

   

4. 4 When the noodles are resting, adjust the filling. Cut the mustard core into small dices. Put all the fillings into a mixing bowl, stir vigorously and set aside;

   

5. 5 Take a piece of dough that has been proofed and flatten it with your hands, wrap it in puff pastry, push up the piece of dough to tighten it, cover it with plastic wrap to keep it moisturized, and let it proof for about 20 minutes;

   

6. 6 Take the proofed dough and flatten it, roll it out into a beef tongue cake shape, roll it up from top to bottom, cover it all with plastic wrap to keep it moisturized, and let it proof for about 20 minutes

   

7. 7 After proofing, flatten the dough again, roll it out, roll it up from top to bottom, and continue proofing for about 20 minutes

   

8. 8 After proofing, flatten the middle of the pie crust with your hands, fold both ends inward, roll it out and add the filling, wrap it up and pinch it tightly, and do it all in sequence

   

9. 9 Place the shortbread in a baking pan, leaving a certain gap between the cakes. Dip the cut surface of okra into an appropriate amount of beetroot juice and cover it in the middle of the shortbread. It contains pure natural pigments and can be eaten with confidence

   

10. 10 Place the baking sheet into the middle rack of the preheated oven, set the upper heat to 180 degrees and the lower heat to 170 degrees, and bake for 20 to 25 minutes

    

11. 11 When the surface of the mooncakes swells and is slightly colored, you can take out the baking sheet and it is best to eat them while they are hot