Crispy moon cake
Nowadays, there are more and more patterns of moon cakes, and there are various fillings, including meat, vegetable, sweet and salty. Many people, especially the elderly, still love the traditional Soviet style (Crisp) moon cakes. My mother is like this. Every year, she calls the roll to eat crisp moon cakes, and the fillings are soft and salty. She says that only such moon cakes are traditional, that is, the shoulder of the moon cake industry. I'm surprised when my mother says this. Every year, making crisp moon cakes has become my task. In previous years, I used to make pepper and salt stuffing. This year, I changed it to meat floss and egg yolk, and added a little sesame, which tastes very soft and waxy.1. It is recommended to use high gluten flour for pastry, because it has strong gluten, and there will be no leakage of pastry when wrapping pastry. Golden Arowana high gluten flour is made of 100% imported wheat. The dough is easy to film and tastes soft.2. During the operation of pastry moon cakes, the dough at each step should be left standing for about 15 minutes. The relaxed dough is easy to operate.3. The whole process of dough and stuffing must be covered with fresh-keeping film to avoid drying of the skin.4. The temperature and baking time of the oven must be determined according to the temper of the oven.
Step 1 . Prepare the materials to be used. Lard is cooked by buying fat, and salted egg yolk is frozen. It needs to be thawed in advance and soaked in corn oil overnight.
Step 2 . Put all the materials of the oil skin into the basin, and form a dough without kneading.
Step 3 . Press the pastry material with a scraper and mix it well, and then grasp it well with your hands to form a ball. The pastry and pastry are packed in fresh-keeping bags respectively. The ones made the next day are put into the refrigerator for refrigeration overnight, and the ones made the same day are left standing for about 1 hour. Refrigerated dough needs to be warmed up before cooking.
Step 4 . When the dough is still, deal with the sweet potato. Pour boiling water just boiled into the ice covered moon cake ready mixed powder, and stir while flushing. Ready mixed powder is cooked powder, which can be washed with boiling water.
Step 5 . When the mashed potato is put to hand temperature, knead the dough smoothly. The mashed potato can pull out the film, and wrap it with fresh-keeping film for use.
Step 6 . Put the salted egg yolk into a steamer and steam it for about 10 minutes after boiling.
Step 7 . The steamed salted egg yolk is crushed with a spoon while it is hot. The hot egg yolk is very easy to crush.
Step 8 . Add pork floss and mix well. Finally, add butter softened at room temperature and mix well.
Step 9 . Mix the egg yolk and meat floss stuffing, and knead it with your hands to form a ball. If the room temperature is too high, you can put it in the refrigerator for a while.
Step 10 . Pinch the egg yolk and pork floss into 15g / ball, divide the red bean paste into 15g / ball, divide the cassava into 12 on average, and place the divided stuffing in the baking pan.
Step 11 . Pinch the red bean paste with your hands, wrap it in egg yolk and meat floss, wrap it tightly and close it.
Step 12 . Pinch the mashed potato with your hands, wrap it in the egg yolk with bean paste, pinch it tightly, and prepare it all in turn for use.
Step 13 . After all the fillings are processed, the dough also wakes up in place. At this time, the dough is very easy to knead. A little kneading can pull out the thin glove film. When making pastry, try to use high gluten flour for the pastry, because the gluten is high and it is not easy to break, and the effect of shortening is very good.
Step 14 . The kneaded oil skin is divided into 12 pieces, 22 grams each. The pastry is also divided into 12 pieces, 12.5g each. Cover the plastic wrap and wake up for 15~20 minutes.
Step 15 . Take the oil skin after waking up and wrap it around the pastry, tighten it by pushing up the tiger's mouth, and do everything in turn. Cover with plastic wrap and continue to wake up for 15 minutes.
Step 16 . Take a dough after waking up, flatten it, turn it over, roll it up and down, roll it up from top to bottom, do everything in turn, cover it with plastic wrap to prevent the skin from drying, and continue waking up for 15 minutes.
Step 17 . After waking up, roll the dough up and down, roll it up and down again, and cover it with plastic wrap for 15 minutes.
Step 18 . After waking up, fold 2 ends of the dough in the middle, flatten it, roll it into a round piece, put in the stuffing and wrap it tightly. It's best to roll the dough a little bigger, so it's good to wrap.
Step 19 . Place the wrapped moon cakes in the baking pan and flatten them with your hands. Dissolve the red pigment with an appropriate amount of water, and cover the moon cake with a mold stained with the pigment.
Step 20 . Preheat the upper and lower tubes of the oven at 170 degrees. After preheating in place, put the baking pan into the middle and lower layers and bake for about 25 minutes.
Step 21 . The skin of the moon cake is very thin, and the stuffing is cooked. The baking temperature should not be too high to avoid too dark on the surface. Observe at any time when baking, and take out the coloring immediately if you find it.
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