What is the recipe for pickled mustard tuber mooncakes?

Mooncakes are a must-eat food during the Mid-Autumn Festival on August 15th. They are round, just like the moon, symbolizing family reunion. With the continuous development of production technology, there are still many types of mooncakes, and mooncakes with different fillings will taste different. Relatively speaking, pickled mustard tuber mooncakes are still rare, but the taste of pickled mustard tuber mooncakes cannot be denied. So, what is the method of making mustard tuber mooncakes?

Ingredients

500g pork belly 250g pickled mustard tuber

300g wheat flour 200g lard

240g low-gluten flour

Steps to make mustard tuber mooncake

1. Water-oil dough: 300g flour + 120ml water + 80g lard + 20g sugar knead into dough

2. Ghee dough: 250g + 120g lard, mix well and shape

3. Chop the bagged mustard tuber

4. Mix the pork paste + light soy sauce + cooking wine + dark soy sauce + sugar + half an egg in a clockwise direction.

5. Wrap the butter dough in the water-oil dough and let it rest for ten minutes

6. Roll the dough into long strips and set aside.

7. Then fold the rolled skin in half, fold it in half again, and roll it into a round skin. Wrap it with pickled mustard and meat filling, and close it with the folds facing down.

8. Preheat the oven to 180 degrees, brush a layer of egg wash and start baking, baking every ten minutes

9. Brush with egg wash for the last time, sprinkle with sesame seeds and bake for another 15 minutes.

10. Crispy Layers

The most classic steps to make mustard tuber and fresh meat mooncake

1. Add lard to the sieved medium-gluten flour and rub it into crumbs with your hands

2. Add water and knead until the surface is smooth, put it in a fresh-keeping bag and let it stand for 30 minutes

3. Add the lard in the pastry ingredients to the sifted low flour and knead it by hand

4. Divide the relaxed oil dough into 18g/piece and the shortbread into 12g/piece

5. Roll the dough into a round shape and flatten it. Place a portion of the dough on top and wrap it up like a dumpling, with the seam facing upwards.

6. Take a piece of puff pastry and roll it into the shape of a beef tongue.

7. Roll it up from your side into a tube shape, close the end upwards and relax for 15 minutes

8. After relaxing, roll the tube into a long strip

9. Roll it up again, with the seam facing down, and relax for 20 minutes.

10. After it is relaxed, take a piece with the seam facing up, press down from the middle with your thumb, and gather the four corners into a ball.

11. Mix the minced pork with chopped pickled mustard tuber, add salt, chopped green onion and ginger, chicken essence, cooking wine and an egg and mix well to make the filling.

12. Take a piece of puff pastry, flatten it into a round shape, and fill it with pickled mustard tuber and fresh meat filling.

13. Wrap it up and close it like a dumpling.

Instructions for making the most classic pickled mustard tuber and fresh meat mooncakes 1414. Place on a baking tray with the seam facing down. Bake at 180 degrees for 20 minutes, then turn over and bake for another 10 minutes.

Fresh meat and mustard tuber mooncake method 2:

Meat filling: 500g pork belly, 3 packs of mustard tuber (about 270g), 1 egg, chopped green onion, chopped ginger, salt, sugar, soy sauce, pepper, sesame oil as appropriate

Shortcrust pastry: 300g all-purpose flour, 90g lard, 30g maltose, 150g 80-degree warm water

Shortening dough: 200g low-gluten flour, 100g lard

1. Rinse the mustard tuber with clean water and chop it into small pieces. Chop the pork belly into small pieces and add the mustard tuber, green onion, minced ginger and eggs.

2. Add appropriate amount of salt, sugar, soy sauce, pepper and sesame oil according to your taste, stir in one direction, and refrigerate for more than one hour.

3. Pour hot water into the container containing maltose, stir to dissolve the maltose, then add lard to dissolve it, and pour it into the flour while stirring.

4. Make it into snowflake shape, then mix it with your hands and knead it into a smooth dough into a shortcrust pastry. Cover it with plastic wrap and let it relax for 30 minutes. Use a spatula to mix and cut the shortcrust pastry ingredients into granules.

5. Knead it into puff pastry with your hands, cover with plastic wrap and let it relax for 30 minutes. Unroll the relaxed puff pastry, wrap it in the puff pastry, pinch it tightly and place the top facing downwards.

6. Roll into a thin sheet of about 60 x 45 mm, divide it into two parts in the middle, roll them into strips, and then divide them into small pieces of about 40 grams each. Roll the dough into round pieces.

7. Wrap about 30 grams of pickled mustard and meat filling, pinch the opening downwards, flatten slightly and place in a baking tray. Preheat the oven to 200 degrees and bake on the middle layer for about 30 minutes until the surface is colored.