Su style moon cake with pepper and salt
Among the various kinds of moon cakes, Su style pepper and salt moon cakes are also a classic moon cake that has been lasting for a long time and is deeply loved by everyone. Pepper and salt moon cakes belong to the sweet moon cakes in the Soviet style moon cakes, but they are slightly different from the pure sweet moon cakes. The pepper and salt moon cakes are sweet and salty, and the nuts and sesame in them are rich in aroma. They taste very delicious! Because it is eaten by our own family, the materials used are naturally the best. Everyone likes to eat walnuts, so I took walnuts as the main filling material. The pepper and salt moon cakes are delicious and especially tonic! Layers of blessings, crisp and crumbling taste, the more you chew, the more fragrant... # Su style pepper and salt moon cakes # Mid Autumn Festival is coming
Step 1 . Prepare peanuts, pepper and walnuts, put them in an air frying pan at 180 ° C and bake for 8 minutes.
Step 2 . Let it cool.
Step 3 . Let's make the water and oil skin part. Put all the ingredients in the main ingredients into a large bowl.
Step 4 . Stir to make it mixed evenly.
Step 5 . Stir into flocs.
Step 6 . Knead into a smooth dough, cover with plastic wrap and relax for 20 minutes.
Step 7 . Prepare the flour for the pastry.
Step 8 . Add lard.
Step 9 . Shake well and refrigerate for standby.
Step 10 . Put the roasted peanuts, walnuts and pepper into the cooking machine, beat them into powder and set aside.
Step 11 . Put 90g flour into an air frying pan at 180 ° C and bake for 5 minutes.
Step 12 . To obtain cooked flour (cake powder).
Step 13 . Cooked flour + cooked white sesame (roasted in advance) + sugar + salt + ground peanuts + pepper powder + walnut powder + lard + corn oil (all materials of pepper and salt fillings), put them into a bowl and stir well.
Step 14 . You can grasp it with your hands.
Step 15 . Divide evenly into 12 equal parts, and the pepper and salt filling is ready. Put it into the refrigerator for cold storage and set aside.
Step 16 . Take out the slack oil skin.
Step 17 . Divided into 12 equal parts.
Step 18 . After reunion, take out the pastry dough and divide it into 12 equal parts.
Step 19 . Take out an oil dough and press it into a circle.
Step 20 . Wrap in a pastry and make it round.
Step 21 . After all are finished in turn, the moon cake skin is ready. Cover it with fresh-keeping film and put it in the refrigerator to relax for 20 minutes. Set aside.
Step 22 . Take out a moon cake dough and roll it for the first time.
Step 23 . "Long tongue".
Step 24 . Roll up from top to bottom.
Step 25 . Finish all in turn, cover with fresh-keeping film and put it in the refrigerator for 20 minutes.
Step 26 . After the time, take out a dough and roll it for the second time.
Step 27 . "Long".
Step 28 . Roll up.
Step 29 . Finish all in turn and cover with fresh-keeping film to avoid air drying.
Step 30 . Take out a dough.
Step 31 . Press both ends in the middle.
Step 32 . Roll the dough into a circle.
Step 33 . Wrap in a pepper and salt filling.
Step 34 . Pinch tightly (as a bag).
Step 35 . Tighten the mouth.
Step 36 . Put them in the baking tray with the mouth closed downward.
Step 37 . Prepare a little red food pigment.
Step 38 . Seal the middle of the cake with a seal.
Step 39 . All covered.
Step 40 . Put it into the preheated oven, bake it at 180 ° C for 30 minutes, and cover the middle with tin foil.
Step 41 . All right, it's out.
Step 42 . Finished product drawing.
Step 43 . Finished product drawing.
Step 44 . Layer after layer, crisp and dregs.
Step 45 . The fragrance overflowed.
Step 46 . Finished product drawing.
Step 47 . Finished product drawing.
Step 48 . Finished product drawing.
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