Moon cake with pickled mustard and fresh meat (vegetable oil version)(zha cai xian rou yue bing zhi wu you ban )

Moon cake with pickled mustard and fresh meat (vegetable oil version)

Introduction:

"I couldn't buy lard and wanted to try to make pastry, so I boldly tried to use vegetable oil instead of lard. I didn't expect that the finished product tasted very good. The sunflower seed and corn oil tasted light, and the aroma of peanut oil overflowed. This time, the skin of the moon cake made of peanut oil was crisp and soft, with the aroma of peanut nuts and the aroma of sunken meat overflowing. The taste of pickle was absolutely crispy Good ~ ~ "

Production steps:

Step 1: mix flour, vegetable oil, salt, sugar and water

Step 2: mix flour, vegetable oil, salt, sugar and water

Step 3: knead well, cover and wake up for 20 minutes

Step 4: knead well, cover and wake up for 20 minutes

Step 5: pour the oil into the pastry and stir the flour to form a dough

Step 6: knead well, cover and wake up for 20 minutes

Step 7: make meat stuffing during waking up. Mix pork stuffing, mustard tuber, onion and ginger powder, egg liquid, soy sauce, cooking wine, oil consumption, sesame oil, five spice powder, pepper powder and chicken essence to make it strong (leave a little egg liquid to brush the skin, and add appropriate amount of water if the meat stuffing is too thick)

Step 8: make meat stuffing during waking up. Mix pork stuffing, mustard tuber, onion and ginger powder, egg liquid, soy sauce, cooking wine, oil consumption, sesame oil, five spice powder, pepper powder and chicken essence to make it strong (leave a little egg liquid to brush the skin, and add appropriate amount of water if the meat stuffing is too thick)

Step 9: divide the pastry and pastry equally

Step 10: take a portion of water and oil, press open and wrap a portion of pastry

Step 11: press the seal down

Step 12: roll up the "long strip"

Step 13: place vertically

Step 14: roll up the long strip and repeat it again

Step 15: fold both ends of the long roll toward the middle and press flat

Step 16: rolling into skin

Step 17: pack the meat and seal the mouth tightly

Step 18: put the seal down into the baking tray, press it flat slightly, and preheat the oven 180 degrees for 10 minutes

Step 19: take out and brush a layer of egg, sprinkle a little sesame, bake at 180 ℃ for 10 minutes

Materials required:

Flour: 220g

Pork stuffing: 160g

Vegetable oil: right amount

Mustard tuber: right amount

Chives: 1

Ginger: right amount

Egg: 1

Salt: 3G

Sugar: 10g

Raw soy sauce: 1 tbsp

Fuel consumption: 1 tbsp

Cooking wine: 1 tbsp

Sesame oil: 1 tbsp

Five spice powder: appropriate amount

Pepper: right amount

Chicken essence: appropriate amount

Note: when packing the stuffing, seal tightly, otherwise it is easy to mince. If you feel that the seal is not tight enough, you can dip less than water in the seal, and then paste a little flour

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Xian Rou Yue Bing Zhi Wu You Ban