The common moon cakes are sweet and greasy to eat. This mustard shredded moon cake is salty, and the moon cake is crispy and crispy. It is delicious with aroma.
First make water and oil skin: 300 grams of medium-gluten flour, 65ML of salad oil, 80 grams of fine sugar and 130 grams of water are evenly mixed.
Knocking into a group, after 10 minutes, the flour is smoothed to a smooth expansion stage.
Cover the water-oil dough with a plastic wrap to keep it soft
Making meringue: 80 grams of low-gluten flour and 90ML of salad oil
Keep the oil pastry dough cover film soft and crispy dough
Evenly divide the water-oil dough, and then squash and then cover the film to relax, then divide the butter dough, and then squash and relax the film.
The water and oil skin is kneaded into a slightly rounded round skin around the center, and the oil is crispy. The tiger's mouth is gathered.
Close the mouth, press the flat, pack in turn, relax for 30 minutes
Open from the middle to the back
Gently roll up, roll in turn, keep the cover film soft, about 20 minutes
Continue to carry out the second roll, the second roll is completed, and the cover film is relaxed for 10 minutes.
Press flat, smash into a thin circle with thick sides on the middle and wrap the filling
Put the mouth down into the baking tray, brush the egg liquid on the surface, sprinkle the sesame seeds, preheat the oven to 200 degrees, and the upper middle layer for 25-30 minutes.
When you are roasting for 20 minutes, you should pay attention to the oven. When the egg liquid is golden brown, it will be almost out of the oven, otherwise it will be burnt!