su-style mooncakes
By EmilyGibson
Ingredients: medium-gluten flour
Recipe Recommendations
- lard 60 grams
- water 40 grams
- medium-gluten flour 150 grams
- fine sugar 40 grams
- vegetable oil 45 ml
- low-gluten flour 90 grams
- bean paste appropriate amount
- sesame a little
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for su-style mooncakes
1
Mix the ingredients of the water and oil skin, knead into a dough, and let stand for 20 minutes.
2
Mix the ingredients of the pastry and let stand for 15 minutes.
3
Divide both the water-oil dough and the oil-meringue dough into 16 portions.
4
Take a small dough with water and oil skin and press flat.
5
Add a small pastry dough.
6
After wrapping it up, I made Guangzhou-style mooncakes, which gives me a unique feeling of stuffing, haha...
7
Then roll the dough into an oval shape with the lid facing down.
8
Fold one-third from top to bottom, then one-third from bottom to top. Later, I just rolled it up directly.
9
Cover the rolled dough face down and roll it lengthwise.
10
Roll up.
11
Stand the dough up, flatten it into a round shape, and add the filling.
12
Wrap it up, seal it down.
13
Preheat the oven at 200 degrees (I adjust it to 160 degrees based on my own oven). Brush the egg yolk on the batter.
14
Dip one end of the rolling pin wet, dip it in sesame seeds, and then gently press it on the cake blank. I made two fillings this time. In order to distinguish between the red bean paste filling and the lotus paste filling, the white sesame seeds are stuck. When decorated, place in the oven and bake for about 25 minutes.