Su style mungbean sand moon cake
I've always liked to eat Soviet style moon cakes, but I feel that more fat is made from lard, so I made it with salad oil myself. The taste is the same!Using a fork to press out the pattern on the cake skin is to prevent the moon cake from bulging up when baking, because this kind of moon cake is very crisp
Step 1 . Take a basin and add 100g flour, 50g warm water, 1g salt, 30g salad oil and dough
Step 2 . Knead into smooth dough
Step 3 . Take another basin and put 100g flour, 50g salad oil and pastry. Cover the two pastries with plastic wrap and leave for 30 minutes
Step 4 . The two dough are divided into equal parts
Step 5 . Then wrap the pastry with pastry and make it in turn
Step 6 . Take out a wrapped dough and roll it into long pieces
Step 7 . Then roll it up from one end
Step 8 . Roll out the long pieces and roll them up again (repeat the same as above), place them in order for 10 minutes, and just twist the bean paste stuffing into 50 grams of small balls
Step 9 . Roll the curling pattern upward to form a dough
Step 10 . Put in bean paste stuffing and wrap it up
Step 11 . Put it into the baking pan and shape it. Then gently press out the pattern on the cake skin with a fork
Step 12 . Brush the egg liquid with a brush, sprinkle black sesame seeds, preheat the oven in advance, bake at 180 degrees for 30 minutes
Step 13 . Soviet style moon cakes that have passed the exam
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
