How to make Su-style fresh meat and pickled mustard mooncakes

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  1.Chop the meat first, add chopped mustard, oil, and light soy sauce, stir evenly, and put it in the refrigerator.

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  2. Mix the oil dough ingredients and knead them evenly into a smooth dough.Let it sit for 30 minutes!

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  3. Knead the pastry ingredients evenly and wrap them with plastic wrap.

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  4.After relaxing, the dough is divided into pieces of about 18 grams, and the pastry is divided into pieces of about 12 grams., all sorted.

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  5. Flatten the dough, add a portion of pastry and wrap it into a ball, with the mouth facing towards Down.Press flat.

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  6. Use a rolling pin to roll it into a duck tongue shape, roll it up and let it sit for 15 minutes ,

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  7.After letting it rest, flatten it with your hands and continue to roll it with a rolling pin long, then roll up and fold overnight.Let it sit for a while

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  8. Then roll it into a thin skin around the middle and wrap it Add meat filling.

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  9. With the edge facing down, brush with egg wash and sprinkle with sesame seeds.

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  10. Preheat the oven to 180℃, middle layer, and heat up and down for about 30 minutes.

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  11. Tips, it is best to rub out the film for oily skin, so that it can be better Wrap the pastry