Characteristics of the meringue mooncake: The skin is crisp and crispy, and the layers are very delicious. I made Su-style fresh meat mooncake a few days ago and think the meringue is very delicious. I also like the five-kernel stuffing, so I combined the two into one. Made a meringue five-kernel mooncake. That's called a fragrance... Students who don't like Beijing-style mooncakes can try them. Hehe, I'll make sure you are satisfied.
Generally, the oil used to make meringue is lard. I don't like the taste very much. I switched to butter, which tastes good too.
Crispy five-kernel mooncake
Recipe Recommendations
- ordinary flour 150 grams
- butter 50 grams
- low-gluten flour 100 grams
- water 42 grams
- fine sugar 25 grams
- cashew appropriate amount
- black sesame appropriate amount
- peanut appropriate amount
- walnut appropriate amount
- melon seeds appropriate amount
- rock sugar appropriate amount
- raisins appropriate amount
- honey appropriate amount
- liquor appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Crispy five-kernel mooncake
1
Melt water, oil, skin, butter, and add sugar. Stir well with water.
2
Sieve in the flour and stir.
3
Knead into dough and let sit for 20 minutes.
4
Rub the crispy butter and low-gluten flour evenly by hand until dough is formed, and let stand for 15 minutes.
5
Divide the water-oil crust dough and the crisp dough into equal sizes.
6
Take a small water-oil dough and flatten it.
7
Place the small pastry dough on the flattened water-oil dough.
8
Wrap the pastry dough with water and oily dough.
9
Place the wrapped dough on the chopping board with closed lips and roll the dough into an oval shape with a rolling pin.
10
Roll up the rolled dough sheet from the outside to the inside.
11
Use a rolling pin to roll the rolled dough into an oval dough sheet again.
12
Roll up the dough sheet again.
13
Squash it with your hands.
14
The flattened dough is rolled into round dough with a rolling pin.
15
Place the five-kernel stuffing in the center of the dough sheet.
16
Wrap the five-kernel stuffing with dough.
17
After wrapping, gently press flat with your hands.
18
Place the wrapped dough face down on a baking sheet. Brush the dough with egg yolk. Sprinkle with some white sesame seeds or black sesame seeds. Oven, at 200 degrees, middle layer, bake for 20-25 minutes until the surface is golden yellow.