Sioux moon cake

1

All the materials in the oil coats will be smooth and soft for 30 minutes

2

All the material in the butter and butter will be tuned to just as soft and hard as oil

3

split oil and butter, respectively, into ten, 23 g oil and 13 g butter

4

Pump it down and wrap it in butter

5

The stripes, folded three floors once, rolled up again for 10 minutes

6

combining all the materials in the material into 40 g each, with onions

7

Open the skin again and wrap it in the feed interface. Down

8

Put it in the oven and flatten it for about 15 minutes at 1/60/180°C, and then turn the mooncake over and continue to bake for about 15 minutes

If you do not have shortening, you can substitute it with lard. Sift the flour to prevent lumps. When making the dough wrapper, avoid developing the gluten too much, otherwise it will shrink back during rolling or require a long resting time. When making the oil paste, its consistency should be similar to the dough wrapper; in winter, mix it a bit longer to soften the fat. When rolling out the dough, ensure the thickness is even. When folding, pull the four corners of the dough by hand to form a square shape, which helps ensure the layers of oil paste are even and distinct. If the gluten is too strong, let the dough rest longer before proceeding; do not rush to avoid tearing the dough during rolling. When finally rolling the dough into a cylinder, apply even pressure with both hands. When wrapping the filling, do not let the dough crack, and ensure the thickness is even. Avoid having too much thick dough at the sealing point. When placing items on the baking tray, control the spacing appropriately; during baking, control the oven temperature, time, and degree of doneness. When dividing or rolling out dough, cover the already cut dough with plastic wrap to prevent it from drying out.