Moon cake with pickled mustard and fresh meat(zha cai xian rou yue bing )

Moon cake with pickled mustard and fresh meat

Introduction:

Production steps:

Step 1: Chop mustard.

Step 2: take a large bowl, add minced meat, mustard, eggs, five spice powder, chicken essence, cooking wine, salt, sugar, sesame oil, white pepper. Mix well until the slurry is suspended.

Step 3: the dough is divided into oil and pastry. Oil skin: Flour 110g, salad oil 35g, water 40g.

Step 4: Pastry: 80g flour, 35g salad oil.

Step 5: stir evenly with chopsticks and knead into smooth dough. Wrap in plastic wrap and let stand for 15 minutes.

Step 6: divide the dough and pastry into six parts, because I want to make the smaller one, so I will divide them into six parts. If I want to make the normal one, I will divide them into four parts.

Step 7: take a dough and roll it into a round dough to wrap the dough.

Step 8: close down.

Step 9: flatten the dough with your hands and roll it into an oval shape without being too thin.

Step 10: fold the dough twice.

Step 11: mouth down.

Step 12: flatten it again, roll it into an oval shape, and fold it again.

Step 13: open your mouth down, roll it into an oval shape and roll it up.

Step 14: roll the dough in two, cut it down.

Step 15: press flat and roll it into a circle as the skin of the moon cake.

Step 16: pack in the prepared meat. Close up and put it down on the oiled baking pan.

Step 17: preheat the oven for 200 degrees, bake for 15 minutes, turn the moon cake upside down and bake for another 5 minutes.

Materials required:

Flour: 190g

Salad oil: 70g

Minced meat: 150g

Mustard: 50g

Egg: 1

Five spice powder: half teaspoon

Chicken essence: half teaspoon

Cooking wine: 1 tbsp

Salt: half a teaspoon

Sugar: half a teaspoon

Sesame oil: half teaspoon

White pepper: half teaspoon

Note: the seasoning of meat stuffing should be adjusted according to personal taste and the taste of mustard. Make the dough as quickly as possible, or cover the dough with plastic wrap to prevent it from drying.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Xian Rou Yue Bing