The Soviet style bean paste moon cake is crispy layer by layer. It is sweet and full in one bite. It is especially delicious!
Personally, it seems that the success rate of Su style moon cakes is a little higher than that of Guangzhou style moon cakes. The temperature of Guangzhou style moon cakes is not well controlled, and they are especially oily. This Cantonese style moon cake is a success. It's very delicious when you eat it! Red beans can be changed into other fillings to meet different tastes.1. You can brush a layer of egg yolk liquid before baking, and the surface will be more golden and beautiful.2. At the beginning, the oily skin should be kneaded into a ball. It doesn't need to be kneaded until smooth after a few minutes of beating. It will be easier to knead the film after 15 days of relaxation and awakening.3. Fillings can be changed into coconut cream fillings, fresh meat fillings and so on.
Step 1 . First, mix all the raw materials of water and oil skin, 150 grams of medium gluten flour, 33 grams of corn oil, 30 grams of white granulated sugar and 65 grams of water with a scraper.
Step 2 . Use the method of beating slightly for about 5 minutes. There is no need to put out the film. Cover the plastic wrap and wake up for 15 minutes to let the dough relax for a while.
Step 3 . Now make pastry, 90g low gluten flour and 45g corn oil.
Step 4 . Mix well, cover with plastic wrap and wake up for 15 minutes to let the pastry relax.
Step 5 . Prepare a ready-made 20g red bean paste and knead it round for standby. Take out the dough that has been refreshed, continue to beat and knead for 10 minutes, and knead it until it has expansibility.
Step 6 . The refreshing water and oil skin is divided into 10 small dosage forms, each of which is about 25 grams, and the pastry is divided into 10 small dosage forms, each of which is about 12 grams. Cover it with fresh-keeping film to prevent the surface from drying.
Step 7 . Wrap the pastry with oil skin, tighten the mouth, press it slightly, cover it with plastic wrap, and put it on the edge to wake up.
Step 8 . Take a wrapped one and roll it into the shape of ox tongue with the mouth closed upward.
Step 9 . Roll up from one side and roll into strips.
Step 10 . Then close up and flatten it slightly with your hands.
Step 11 . Roll it into ox tongue shape, cover it with fresh-keeping film and put it on the edge to wake up.
Step 12 . Take a dough, fold both sides from the middle and flatten it.
Step 13 . Wrap the bean paste stuffing, close and seal tightly.
Step 14 . Put it into the baking pan and flatten it slightly. It will bulge when baking. You can gently poke a few pores with a toothpick to prevent it from bursting when baking.
Step 15 . Mix it into a paste with red pigment and decorate it on the surface.
Step 16 . Preheat the oven at 180 ℃ in advance, bake for about 25 minutes, and the edge is slightly scorched, which is almost good.
Step 17 . Su's bean paste moon cake finished o (∩∩) o
Step 18 . It can be cooled on the drying rack, and layers of crispness, crisp and crumbling.
Step 19 . It feels average when modeling, but the taste is still good. Drop o (∩∩) o
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