Pickled mustard and fresh meat mooncake, first time trying the large flaky pastry, both crispy and fragrant, super delicious.

First, we make the water-oil dough: 250g of all-purpose flour, 20g of white sugar, 2g of salt, 10g of maltose (optional), and 75g of vegetable oil (can be replaced with the same amount of lard for a more crispy and fragrant texture), all put together.

130 grams of hot water (about 50°C), stir evenly while adding.

Stir until it forms a dough.

Take it out and knead by hand for a few minutes until the dough is slightly smooth.

Wrap it with plastic wrap and let it rest for 30 minutes.

Next, we make the flaky dough. Mix 180 grams of all-purpose flour with 90 grams of vegetable oil (the vegetable oil can be replaced with an equal amount of lard for a flakier and more fragrant result) until there is no dry flour left.

Wrap it with plastic wrap and let it rest.

Next, we make the filling by mixing together 450 grams of ground pork, 6 grams of white sugar, 2 grams of salt, 1 gram of pepper, 5 grams of sesame oil, 8 grams of dark soy sauce, 8 grams of light soy sauce, 15 grams of oyster sauce, and 10 grams of cornstarch.

Preheat 50 grams of hot water, 2 stalks of green onions, and 2 slices of ginger. Soak the green onions and ginger in water, then pour the green onion and ginger water in several times. Each time, mix until it is fully absorbed before adding more green onion and ginger water, until the minced meat becomes sticky. Remember to stir in one direction.

Add 70 grams of pickled mustard stems and mix everything evenly.

Divide the filling into 30-gram portions and refrigerate for later use.

Take out the rested water-oil dough, knead it for a few minutes until the surface is smooth and forms a film, then continue to cover it with plastic wrap and let it rest for 30 minutes.

Take out the well-rested water-oil dough and the flaky dough, and evenly divide each into 2 portions for later use.

Wrap one shortcrust dough in one water-oil dough.

After slowly closing it, knead it into a round shape.

Shiny side down, gently press flat.

Sprinkle a little flour and roll it into a thin rectangle. Remember to roll gently to prevent the pastry from breaking.

Fold it once, then fold it up.

Then turn it to the side and slowly roll it out, remembering to sprinkle a little flour on the surface, and roll it into a rectangular thin sheet about 45cm x 35cm.

Brush a layer of clean water evenly on the surface.

Then slowly roll it up from one side, roll it tighter, and don't let air get in.

After rolling it into a long strip, fold it in half and cut it evenly from the middle.

Do the same with the other piece, wrap all four pieces of dough in plastic wrap, and let them rest for 10 minutes.

After the dough has relaxed, arrange it neatly, then evenly cut it into 4 pieces, dividing it into 20 dough portions.

Take a piece of dough, pinch the sides closed, fold it toward the center, and then knead it into a round shape.

Smooth side facing down, edges facing up (misspoken in the video), use a rolling pin to roll it so that the middle is thick and the sides are thin.

Place it smooth side down and add the filling.

Slowly press the opening closed with the palm's web, using the technique just like making tangyuan (glutinous rice balls).

Place in the baking tray and gently press down with your hands.

Apply a thin layer of egg yolk on the surface.

Sprinkle a little more sesame to garnish.

Preheat the oven to 190°C and bake for about 23-25 minutes. Pay attention to the surface of the mooncakes during the last 5 minutes to avoid burning.

Pickled mustard and fresh meat mooncakes, done O(∩_∩)O

After adding pickled mustard tuber, the taste became even better, crispy and fragrant, super delicious.

Mid-Autumn Festival is coming, why not try the mustard green and fresh meat mooncakes.