Su-style mooncakes are mering-crust mooncakes made by the pastry method. They are different from traditional hard-crust mooncakes. They are golden in color, well-layered mering-crust, salty and sweet in the heart, and are fragrant and crisp. Compared with Cantonese-style mooncakes with sticky and sweet fillings, meringy mooncakes are more popular among northerners.
Most Su-style mooncakes use salty and pepper salt and sweet Wuren as fillings. My mooncake uses homemade six-uren fillings, which are moderate in sweetness and very fragrant.
su-style mooncakes
By OsbaldoFunk
Recipe Recommendations
- Rich and strong fans 240 grams
- lard 130 grams
- peanut kernels 50 grams
- walnut kernel 50 grams
- sunflower kernels 50 grams
- pumpkin seeds 50 grams
- cashew 50 grams
- white sugar 200 grams
- hot water 70 grams
- sesame oil 15 grams
- peanut oil 30 grams
- salty and sweet
- roast
- ten minutes
- senior
Steps for su-style mooncakes
1
Melt the caramel with hot water and mix well with flour and lard.
2
Rub into a ball.
3
Mix the flour and lard.
4
Rub into a ball.
5
Divide into 30 grams each, cover with plastic wrap for later use.
6
Divide into 15 grams each for later use.
7
Take an oil skin, roll it into a sheet, and wrap it in a crisp.
8
Close and seal tightly and press downward flat.
9
Roll the wrapped crispy green body flat into an oval shape
10
Fold it up and down like a quilt.
11
Face the opening of the folded cake crust towards you.
12
Roll it out again...
13
Roll it up from top to bottom into a barrel.
14
Flat the rolled cake crust from all directions to the center, roll it into a round sheet, and wrap it in the stuffing.
15
Press the wrapped green body with the palm of your hand to an oblate drum shape.
16
The surface is decorated with edible color.
17
Turn over the cake dough before putting it into the stove (commonly known as: baking dough), and then put it into the stove.
18
Only turn on the heat to 230 degrees C, bake for 3 minutes until the surface is colored and baked out of the oven. After baking, turn the cake surface over and put it into the oven for the second time. Heat to 210 degrees C and bake at 180 degrees C for 7 minutes until the surface is golden brown.
19
50 grams of peanut kernels, 50 grams of walnut kernels, 50 grams of sunflower seeds, 50 grams of pumpkin seed kernels, 50 grams of sesame kernels, and 50 grams of cashew nuts.
20
Bake the six nuts separately (I use the microwave).
21
Mix 200 grams of white sugar, 60 grams of lard, 15 grams of sesame oil, 30 grams of peanut oil, and 120 grams of cooked flour.
22
Rub and mix evenly.
23
Finished product...