Onion sulfur
By VicentaLakin
When it comes to lunar cakes, the most you know is meat lunars. Every autumn festival, families go to long hair line to buy meat cakes. Actually, there's a good su-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou. It's familiar, and I'm looking forward to it every mid-Autumn Festival, because they're still making onion sucos at home, where they know their husbands. Slurpy moon cakes, simple, real. The old people who make onions, cut onions, and soufflés, whose wrinkled hands and onions are made, and whose faces are filled with joy, because the day when the young people who work outside come back from outside the country, the whole family eats fresh onions, the moon cake bites, the moon teeth appear, and the children are happy to match the moonbread with the moonbread of the sky. That's what I like to see on the corner. I promised wood to go to Theodore's for a public session on onions. It took her a long time because she didn't make a lunar cake for more than a year, so I put it together and now bring it to you. I'd like to have a chance to make a consummated sulfur。
Recipe Recommendations
- Water and oil skin: flour 160g
- Water and oil skin: water 80g
- Water and oil skin: lard 40g
- Crispy: Low powder 130g
- Crispy: Lard 65g
- Sugar pickled suet: Remove impurities from suet 120g
- Scallion oil filling: flour 140g
- Scallion oil stuffing: lard 80g
- Scallion oil stuffing: diced suet with sugar 150g
- Scallion oil stuffing: Scallion 30g
- Water and oil skin: sugar 15g
- Suet diced: soft sugar 30g
- Scallion Oil Filling: Sugar 45G
- Scallion Oil Filling: Salt 4g
- Scallion oil stuffing: Zanthoxylum bungeanum powder 1/2G
- Scallion oil stuffing: black pepper 1/2G
- Scallion oil stuffing: MSG 1/2G
Steps for Onion sulfur
1
Prepare onions. Flour into the big bowl。
2
Pour in hot pork oil and boil flour. The chopsticks are evenly mixed。
3
Add sugar, salt, odour, pepper powder and black pepper powder to the same mix。
4
Scratch the onions, cut the onions。
5
Noodles mixed in onions. Smash even。
6
Take out the night-drink oil
7
We'll just mix the tarp in the noodle, and it'll just be onion
8
then prepare the tarp. put flour in the big bowl at 160g。
9
add pig oil of 40g and water of 80g, mix it up and then extract it, and roll the hood for 20 minutes。
10
then prepare the souffle. attention, no water in the soak bowl. low powder 130g and pig oil 65g, swirled into smooth soy sauce. it's a normal thing to start with. gradually, flour is smooth when it comes to pig oil, and the reference time is about 15 minutes。
11
Both the sodium and the former tarcoat are divided and loose。
12
Now we'll pack the sodium, get a scab and flatten。
13
Pack a soufflé and hold it tight. The mouth is up, and in turn all the cleavages are split, and the membrane is loose for 15 minutes. That's the sou noodle
14
A succulent noodle is removed, while other noodles are still covered with protective film to prevent water loss。
15
noodles shut down, flatten. from the center to the side, remember not to get in position from the head, to move up from the center, and down from the middle, to thick pieces of face around 4 cm, starting from the top。
16
Roll up the noodles and put them up. Get ready for the second time。
17
The second dosage, as it was for the first, runs from the middle to the two sides。
18
it's about 3 cm thick, rolls up, lax. finish all the sous-form noodles in turn, so that the membranes can lax for five minutes。
19
take out a sioux-style noodle, flatten it, and open it from the middle into a circle of about 3 cm thick, with an onion pie. the oven is 200 degrees hot
20
Close your mouth. Shut up and push it down。
21
On the surface, glucose, white, ripe sesame. The oven is 190 degrees high and down the fire, and in 20 minutes it is about five minutes in colour。
22
The surfaces of the furnace are yellow and yellow, and the layer of skin can be seen。
23
Cut it in half, and you can see a layer of folded skinOnion sulfur Make Tips
Tips：
1. Sugarized suet diced, which means using commercially available pork suet, adding soft sugar, or white sugar, but it is difficult to paint and may have a grainy feeling. It is recommended to use soft sugar.
2. When you buy suet, you need to use a knife to cut off impurities. Otherwise, it will seriously affect the taste, and impurities will be scattered with muscles and tendons.
3. When stirring the pastry, the container must be water-free. The dough will not absorb water no matter how long it is stirred, so it is good to trample the pastry dough vigorously with confidence ~~~
4. After the water-oil dough and crisp dough are relaxed, they should be divided and weighed. This recipe can make about 16 smaller mooncakes and about 12 larger mooncakes.
5. The several slackings mentioned in this method must not be left casually for a few minutes and then done. The purpose of slackening is to reduce the dough's tenseness, increase the ductility of the dough, and make the dough easier to roll out. Delighting snacks is very important. If you don't relax or relax for a short time, it will easily cause problems such as difficulty in rolling out the dough and leaking out of the pastry, which will eventually lead to failure in the production.
6. The rolling method should be rolled from the middle to both sides and around, which can greatly reduce the failure of rolling.
7. If the oven is controlled separately, you can choose to heat it to 190 degrees, lower it to 200 degrees, and heat it to 200 degrees in the last 5 minutes to color. If the egg liquid does not color deeply at one time, you can brush the egg liquid once first, then bake it in the oven for about 10 minutes, take it out, brush it again, sprinkle sesame seeds, and then bake.
1. Sugarized suet diced, which means using commercially available pork suet, adding soft sugar, or white sugar, but it is difficult to paint and may have a grainy feeling. It is recommended to use soft sugar.
2. When you buy suet, you need to use a knife to cut off impurities. Otherwise, it will seriously affect the taste, and impurities will be scattered with muscles and tendons.
3. When stirring the pastry, the container must be water-free. The dough will not absorb water no matter how long it is stirred, so it is good to trample the pastry dough vigorously with confidence ~~~
4. After the water-oil dough and crisp dough are relaxed, they should be divided and weighed. This recipe can make about 16 smaller mooncakes and about 12 larger mooncakes.
5. The several slackings mentioned in this method must not be left casually for a few minutes and then done. The purpose of slackening is to reduce the dough's tenseness, increase the ductility of the dough, and make the dough easier to roll out. Delighting snacks is very important. If you don't relax or relax for a short time, it will easily cause problems such as difficulty in rolling out the dough and leaking out of the pastry, which will eventually lead to failure in the production.
6. The rolling method should be rolled from the middle to both sides and around, which can greatly reduce the failure of rolling.
7. If the oven is controlled separately, you can choose to heat it to 190 degrees, lower it to 200 degrees, and heat it to 200 degrees in the last 5 minutes to color. If the egg liquid does not color deeply at one time, you can brush the egg liquid once first, then bake it in the oven for about 10 minutes, take it out, brush it again, sprinkle sesame seeds, and then bake.