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

The taste of life lies in enjoying a delicious dish that suits you and having a meal together in harmony with your family. Suzhou-style fresh meat and pickled mustard tuber mooncake is a very simple dish, but it is suitable for home cooking and does not require too much seasoning.

1. Chop the meat first, add chopped mustard tuber, oil, and light soy sauce, mix well and put in the refrigerator.

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

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

4. After relaxing, divide the oil dough into pieces of about 18 grams each, and the oil pastry into pieces of about 12 grams each. Divide them all into pieces.

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

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

7. After it has stood still, flatten it with your hands, continue to roll it out with a rolling pin, then roll it up and fold it overnight. Wait a while longer

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

9. Place the sealed edge downwards, brush with egg liquid and sprinkle with sesame seeds.

10. Preheat the oven to 180℃, middle layer, and bake on upper and lower heat for about 30 minutes.

11. Tip: It is best to knead the oil dough into a film so that it can better wrap the oil pastry.

Life is nothing more than food, clothing, housing and transportation, and food occupies a large part of it. The recipe of Suzhou-style fresh meat and pickled mustard mooncakes is simple, giving us another choice in "eating".