How to make crispy pickled vegetable and fresh meat mooncakes

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  1. Prepare 300g all-purpose flour, 120g lard, 30g sugar, and 84g water

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  2.Pour it into a basin, stir evenly, and knead it into a ball with your hands.Pull to make small pieces.film.Wrap the dough with plastic wrap and put it in the refrigerator for about 1 hour

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  3.Pour 200g of all-purpose flour and 100g of lard into the basin, and knead into a ball

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  4.The big dough is made of oil dough, and the small dough is made of fried pastry

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  5.Chop the pork into puree and add an appropriate amount of dark soy sauce, cooking wine, and oyster sauce

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  6.Rinse the mustard head with water, remove the salt, cut into cubes, add a little sugar and sesame oil, stir evenly

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  7. Stir the meat filling and mustard dices together

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  8. Knead 25 grams each of the oil dough into a ball, and knead 10 grams each of the pastry into a ball.Cover both with plastic wrap to prevent water loss

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  9.Wrap the pastry in oil skin and knead it into a large ball



10. Roll the dough into a long strip and roll it up from top to bottom



11. After rolling out all the dough for the first time, cover it with plastic wrap and let it rise for 10 minutes, then roll out the second time.all over, roll it up

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  12. Fold the strip in half and press it into a cake., roll into a round shape, add meat filling

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  13. Stuff the meat Wrap it in and pinch the bottom to seal

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  14.After everything is wrapped, Take 2 egg yolks, add two drops of soy sauce, brush the surface and sprinkle with sesame seeds.Bake in the oven at 150 degrees for 25 minutes

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  15.A little while after coming out of the oven Let cool and then start eating

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  16. It’s full of scum in one bite.Ground