crispy mooncake
Ingredients: butter,flour,water,oil,bean paste,intestinal,fish rafts
Recipe Recommendations
- flour 300 grams
- bean paste 300 grams
- oil 45 grams
- water a little
- intestinal a
- fish rafts two
- butter 15 grams
Steps for crispy mooncake
1
150 grams of water-oil dough, 150 grams of synthetic dough, and 150 grams of oily dough. Just synthesize the same hardness as water-oil dough.2
Take the fish steak out of the refrigerator and place it, use a frying pan to put a little oil, fry it, cut it into small pieces, and cut the intestines into diced cubes. Heat the butter in the microwave and halve the chopped fish steak and diced sausage.3
Wrap the awakened water and oil dough around the crisp dough, just like making buns. After wrapping, press it, roll it out and fold it in half three times like folding a quilt, roll it up and place it in the refrigerator to wake for 20 minutes.4
Divide the prepared bean paste into 50 grams, press the 50 grams of bean paste filling, wrap in a small piece of fish steak and chopped diced sausage, wrap tightly like table tennis ball, and set aside. Take out the refreshed pastry dough from the refrigerator and divide it into equal parts, roll it out and wrap it around the prepared bean paste filling, and place it into the prepared mooncake mold. Bake at 180 degrees for 25 to 30 minutes.