Pickled mustard and fresh meat mooncakes
Overview
Just because when I was visiting Hangzhou, I passed by a food store. The freshly baked mooncakes were so fragrant that I immediately bought them and tasted them. After tasting them, I decided to do my own research.
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Ingredients
Steps
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Mix the ingredients except sesame seeds and egg yolks and marinate for half an hour. Dice mustard.
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Put the oily skin ingredients together and knead into a ball.
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Form the pastry into dough in the same way, and divide each into 10 portions.
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Flatten the dough and roll it into a dough wrapper.
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Roll it into a garden state.
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Roll up and repeat 3 times from 5 to 6.
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Take one portion and flatten it upright.
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Roll out into dough, wrap with meat filling and close.
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Seal the mouth so that the filling cannot be exposed, place it face down, brush with egg yolk liquid and sprinkle with sesame seeds.
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Preheat the oven to 180 degrees, use upper and lower heat, and bake on the middle rack for 28 to 35 minutes until the surface is puffed up and golden brown.
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The finished product is really delicious when hot.
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One more.
