Meat 3 Liang, Wujiang mustard tuber 1 bag, low flour 90g, oil skin, jiaozi powder 1 50g, Shui Pi 60g, butter 60g, Shui Pi 1 slice ginger1segment onion 1-2 spoonfuls of sesame oil and soy sauce.

working methods

1, chop fresh pork or mash it with a blender;

2, ginger minced, cooking wine, soy sauce, sesame oil into the meat and mix well;

3. Chop mustard tuber and put it into pork and mix well;

4. Add black pepper and mix well, add salt, sugar and chicken essence, add chopped green onion and mix well in one direction for later use;

5. The butter is melted with warm water, and the low flour, water and sugar are put into the butter and kneaded into a ball;

6. After kneading into dough, change the plastic wrap and let it stand for 20 minutes;

7, salad oil+low flour mixed into balls and let stand 15 minutes;

8. Shui Pi is divided into 15 equal parts, and oil skin is divided into 15 equal parts;

9. Put the oil skin on the Shui Pi and wrap it. I'm afraid I can't wrap it up. The Shui Pi below can be rolled up a little;

10, wrapped, closed down, no oil leakage, closed to seal;

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12, put in a baking tray covered with tin foil and brush with egg liquid.

13. Stick some egg liquid on one end with a rolling pin, and then stick black sesame seeds in the middle of the 220-degree moon cake for about 25-30 minutes.