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

Moon cake with pickled mustard and fresh meat

Introduction:

"This is for my father-in-law suffering from diabetes this mid autumn festival. There is no sugar in it, but fresh meat and pickled mustard are used."

Production steps:

Step 1: low gluten flour and 50g lard to make pastry.

Step 2: add 50 grams of lard flour and water to make water oil dough.

Step 3: wake up for 15 minutes and divide into equal portions.

Step 4: wrap the water oil skin in the pastry.

Step 5: put the wrapped dough on the chopping board with the mouth up, and roll the dough into an oval shape with a rolling pin.

Step 6: roll the dough and roll it from the outside to the inside. This is repeated three times.

Step 7: erect the rolled dough. A small agent rolled into a circle with a rolling pin.

Step 8: minced mustard with meat, soy sauce, cooking wine and filling.

Step 9: put the fresh meat stuffing in the middle of the dough and wrap it.

Step 10: close the dough and put it on the baking tray. Brush the dough with egg yolk. Sprinkle with some white sesame seeds. Oven, 200 degrees, middle layer, bake for 20-25 minutes, the surface is golden, then out of the oven.

Materials required:

Flour: 150g

Lard: 100g

Low powder: 100g

Water: 60g

Mustard tuber: right amount

Meat stuffing: right amount

Egg yolk: right amount

White Sesame: right amount

Cooking wine: moderate

Soy sauce: right amount

Note: when packing, pay attention to that the closing place should not be stained with meat stuffing, otherwise the closing place is difficult to bond tightly, and the stuffing may squeeze out when baking.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Xian Rou Yue Bing