[the most delicious fresh meat moon cake with pickled mustard in history] - Wujiang pickled mustard recipe-Chinese Food-best chinese food recipes-cooking food

[the most delicious fresh meat moon cake with pickled mustard in history] - Wujiang pickled mustard

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I've made a lot of pickled fresh meat moon cakes. There are various versions of vegetable oil, butter and lard. It's found that pickled mustard itself plays a decisive role in the taste of the middle point. Most of the pickled mustard on the market are salty and spicy. They are not fresh enough. They always taste a little salty and bitter . It's a little pity. This time, it's made of Wujiang fresh vegetable silk. The taste is the best. This time, the people who have been eaten praise S. first, the pastry is made of lard, and the proportion of flour and oil in the pastry is 2-1 . Moreover, there are many layers in the pastry, so it's very crisp. Plus the fresh and light Wujiang pickle, it's perfect. Chinese style pastry consists of big package pastry and small package pastry. Big package pastry is similar to western style pastry. Big package of pastry is wrapped into big pastry. The advantages are fast speed, high efficiency and mass production. The disadvantages are that it is not easy to roll out evenly. There are few layers of pastry and poor crispness. The common way of making pastry is to make pastry. After the pastry and pastry are divided into small dough, they are respectively wrapped and rolled. The advantage is that it is easy to roll and the layers are clear

Cooking ingredients

a little bit of chopped green onion:8

Cooking Steps

Step1:Ingredients - oil skin a - medium powder 110g, lard 40g, warm water 40g, sugar 8g, pastry B - low Powder 100g, lard 50g, filling C - minced meat 180g, pickled mustard 80g, sugar 15g, medium powder 15g, pepper a little, water a little, ginger, onion a little (salt you see. I think it's ok if you don't add it. It depends on your taste.) Note - the reference quantity is 12. I made twice the quantity because I was worried that the mustard was too salty before, so I didn't dare to add other seasonings. It turns out that Wujiang mustard is fresh and tasteless. You can add 1 tbsp oyster sauce, add color and taste. The dosage of each one is about 15g of pastry, 12g of pastry and 20g of stuffing for referenc

Step2:The oil crust A and the pastry B are respectively mixed into a ball (first, use chopsticks to turn them into snowflakes, and then use hands to knead them into smooth dough); put them into fresh-keeping bags and refrigerate them for more than half an hour (in winter, it is OK to use room temperature directly in areas without heating).

Step3:Shredded fresh mustard in Wujiang.

Step4:Mix filling C.

Step5:Turn it clockwise until it is elastic.

Step6:The pastry and pastry materials are respectively rubbed into small dosage forms (about 15g for pastry, 12g for pastry and 20g for filling, for reference).

Step7:The oil skin is pressed into pieces.

Step8:Wrap in the pastry.

Step9:You can take care of everything. Then take the next step from the first step. This saves the relaxation time (the processed dough. Remember to cover the plastic wrap, or it will dry).

Step10:Take a facial preparation and press it to grow into a tongue.

Step11:Roll up from top to bottom.

Step12:Adjust the processed facial preparations 90 degrees. Do the same for all.

Step13:Start from the first one. Take the flour preparation and roll the long strip again (the longer the length is, the more layers of the pastry are. But it should not be hard to avoid breaking the pastry).

Step14:Roll up from top to bottom.

Step15:A very beautiful level.

Step16:Press in the middle.

Step17:Put both sides in the middle.

Step18:Roll them out to form a round patch. In fact, this is equivalent to rolling them out three times.

Step19:Pack in the stuffing.

Step20:Tighten with tiger's mouth.

Step21:Close your mouth down. Flatten it a little (I wanted to make it flat. In fact, it will still rise when baking, so you don't need to imitate this action). At this time, you can brush some yolk liquid or something if you like. As long as you don't mind all the cakes growin