2. Weight per serving: 20g of oil skin, 0/5g of ghee/kloc-,and 35g of minced meat.
3. Cut pork leg into small pieces and ginger into 1 piece.
4. Meat stuffing: put the pork leg and ginger slices into a meat grinder and stir them into minced meat. Don't grind it too hard.
5. Soak the mustard tuber in clear water for 20 minutes to remove the salty taste.
6. Chop the mustard tuber and chop the leek.
7. Put the minced meat into a large bowl, add salt, corn starch and soy sauce chopsticks, and stir evenly clockwise until the minced meat is gelatinous.
8. Add onion and mustard tuber and stir well.
9. Finally, add sesame oil and stir it clockwise with chopsticks.
10. Weigh out 35g of prepared meat stuffing, knead it into balls with a spoon, and freeze it in the refrigerator for 30 minutes.
1 1. Melt the powdered sugar and lard in the water-oil skin with warm water of 60 degrees (normal temperature water can be used in summer), stir evenly with a hand-held egg beater, and cool to room temperature.
12. Crispy crust is the following steps: add 220g low-gluten flour and stir it evenly with a circular scraper until the liquid and flour are mixed evenly.
13. Move the dough to the chopping board and knead it repeatedly with both hands until the dough is gluten-like.
14, good dough, a film can be pulled up by hand.
15. Squeeze the low-gluten flour and lard of the pastry dough into a basin by hand until the oil and flour are evenly mixed to form a ball. Cover the crisp dough and water-oil skin dough with plastic wrap and relax 1 hour.
16. Divide the cakes into 15g * * 9 pieces and knead them into balls. Divide the dough into 20g ***9 pieces and knead into a ball.
17, take a piece of water-oil dough and roll it into a round cake shape with a cake in the middle.
18, put the dough in your hand.
19, turn your left hand and put it away.
20. Finally, keep your mouth shut. Cover the dough with plastic wrap and relax 15 minutes.
2 1. Take a piece of dough, roll it down, flatten it with your palm, and then roll it into an oval shape with a rolling pin.
22. Roll up the dough from top to bottom.
23. Cover the rolled dough with plastic wrap and relax for 20 minutes.
24. Take a portion of dough, fold it, flatten it by hand first, and then roll it out with a rolling pin.
25. Roll up the dough from top to bottom.
26. Roll up all the dough in turn, cover with plastic wrap and relax for another 20 minutes.
27. Take a dough and press it down from the middle of the dough with your thumb.
28. Clamp the dough in pairs.
29. flatten the dough and roll it into a round cake with thin sides and thick middle with a rolling pin.
30, wrapped in frozen meat. Fold the dough.
3 1. Finally, be sure to pinch your mouth tightly to avoid bursting meat when roasting.
32. Put the dough face down on the baking tray and squeeze it by hand. Stick red pigment on the seal and cover the cake with the red seal. Let it stand for 20 minutes before baking.
33. Preheat the oven 180 degrees, medium fire 180 degrees, and bake for 20 minutes.
34. The delicious pickled mustard tuber fresh meat moon cake is finished.