Moonbread
By VicentaLakin
Last time I made a cloud-leg moon cake, it was a good response. But it still feels a little different from the hard-shell mooncakes that you've eaten. Change the formula and do it again. This time, it feels more like a hard shell. Both the soy oil and the soy oil were used at the same time, and I used all the soy oil without it。
Recipe Recommendations
- flour 150 grams
- lard 55 grams
- corn oil 25 grams
- water 30 grams
- honey 15 grams
- white granulated sugar 15 grams
- Cloud leg stuffing 250 grams
- salty and sweet
- baking
- an hour
- simple
Steps for Moonbread
1
Prepare the noodles
2
Stirling honey, sugar and water together
3
Corn oil pours into melted pig oil, evenly mixed
4
Put sugar in the oil and mix it evenly
5
Flour pours into the bowl
6
A small number of times into sugar oil
7
Gradually mixed with flour
8
Finally, it's soft
9
Split the noodles into 10 pieces
10
It's divided into ten
11
Press the noodles into a circle thick and thin on the edge
12
Put the material in
13
Wrap
14
Put your mouth in the oven
15
All done
16
It's in a 200-degree oven, middle floor, about 20-30 minutes
17
The surface is yellow and goldMoonbread Make Tips
The mooncakes made here are about 50 grams each. The ratio of skin to filling is 1:1. If you like thick skin, you can also press the ratio of 3:2. It is not recommended to reduce the proportion of skin. The characteristic of hard-shell mooncakes lies in that layer of skin. If they are too thin, they will lose that feeling.