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PORK AND PICKLED MUSTARD GREEN MOON CAKES

Course: Staple
Chef: Zhao Xinyu
Featuring: Meat Fish

Ingredients

For the water and oil pastry:
- 300g low gluten flour
- 80g lard
- 25g sugar
- 120ml water

For the crispy pastry:
- 160g low gluten flour
- 100g lard

For the filling:
- 300g minced pork
- 25g scallions
- 5g ginger
- 8g oyster sauce
- 10ml Shaoxing wine
- 2g five-spice powder
- 4g salt
- 30g pickled mustard greens
- Beaten egg
- sesame seeds

Method

1.For the water and o il pastry: Mix together all the ingredients until a smooth dough forms. Rest for 30 minutes.

2.For the crispy pastry: Mix the lard into the flour until a loose dough forms, adding a little water if necessary. Rest for 30 minutes.
3.Flatten out the water and oil pastry and then use to wrap the crispy pastry.
4.Dice the pickled mustard greens and mix with the rest of the filling ingredients until smooth.
5.Roll out the combined doughs into a long strip then roll up and roll out again. Cut into even pieces and use to wrap small amounts of the filling.
6.Brush the mooncakes with a little beaten egg and sprinkle with sesame seeds.
7.Preheat the oven to 200℃ and bake the mooncakes for 30 minutes.

Pairings

"VECCHIO GRION'S" ROSSO DEL VENETO IGT

Grape: 50% Merlot, 45% Cabernet Sauvignon, 5% Cabernet Franc Ageing: 18 months in barrel. 3 months i...

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