What's the way of Shanghai Weisu-style preserved vegetables and fresh meat moon cakes?

first, make water-oil skin. Knead all the ingredients into a smooth dough and let it stand and relax. Pay attention to the surface covered with plastic wrap. ?

then make the pastry. Rub lard and medium flour by hand, knead into a ball, cover with plastic wrap and let it stand and relax.

Then divide the water-oil skin and the pastry into 2 equal parts. Cover the surface with plastic wrap. Relaxation time can adjust the meat stuffing.

pickled mustard tuber needs to be soaked in water in advance to remove excess salty taste, otherwise it will be too salty. Mustard mustard tuber is added to enhance the umami flavor, not to increase the salty flavor.

cut mustard tuber into small dices and put them together with other ingredients in the meat stuffing. Stir in the same direction with chopsticks. Make the meat strong. It tastes fine and elastic like this.

add about 1g of water to the prepared meat stuffing, or stir it in the same direction. The water should be added slowly and in stages. (This step is called drawing water, and the meat filled with water is tender and juicy. This step is essential! ! ! )

put it in the refrigerator for later use. After refrigeration, the meat stuffing will become more viscous and wrapped well.

Next, I'll make Chinese-style buns. Water-oil skin wraps the pastry.

roll it into a cow tongue.

roll up from top to bottom.

let it stand for use, and cover it with plastic wrap.

then put the rolled dough upside down

and continue rolling.

roll up from top to bottom.

let it stand for use, and cover it with plastic wrap.

after all p>2 small cakes are made, press the middle part with your thumb and press both ends to the middle.

roll it into a circle.

put 18-2g of minced meat in it, close it with a tiger's mouth and put it down. Brush the surface with egg liquid or water and stick sesame seeds. Sticking sesame seeds is very fragrant ~ hee hee, although there is nothing sold outside, I will stick a layer of sesame seeds every time I make it.

put in a baking pan at 2℃, in the middle layer, for 2 minutes. The feeling of baking is almost the same as that of wrapping, but because the pastry will swell during baking (which is also a sign of success), the black sesame seeds on the surface feel a little cracked, so it is cooked. Don't worry about being immature ~