Simple method of ingredients for Su-style moon cake skin;
Water-oil skin material:
Ordinary flour 300g, corn oil 65ml (or butter 90g), fine sugar 60g, water 130ml (adjusted according to the water consumption of flour).
Crispy material:
Low flour 180g, 60ml of corn oil and 25g of lard (30 ml of corn oil does not contain lard).
Exercise:
First of all, mix all the materials for making water-oil skin evenly (if butter is used, melt it before adding it).
Knead the dough, and knead the dough to a smooth expansion stage after 10 minutes.
The softness of dough is the key to keep the covering film soft.
Mix the pastry materials evenly.
Cover the cake with film to keep it soft.
Divide the water-oil crust dough, round it in turn, then loosen the cover film, and then divide the pastry dough.
Press the water-oil skin into a round skin with a slightly thicker center and a slightly thinner periphery, wrap it with pastry, and close the jaws.
Closing, flattening, and wrapping in turn.
Roll forward and backward from the middle, not too hard, but both sides must be balanced.
Roll up gently
Continue the second rolling, there is no need to relax.
Roll up gently
After the second rolling, the covering film will relax 10 minute (it can also be operated according to the actual situation).
Flatten and roll into a round dough with a little thickness in the middle and a little thickness around it.
Wrap the prepared green bean paste.
Red bean stuffing
Pork stuffing
? Pinch it with a tiger's mouth,
Put it in the baking tray. Brush the egg liquid and sprinkle sesame seeds on the surface. I prefer plain noodles. Preheat the oven at 200 degrees for 25-30 minutes (or 2 10 degree fire, 190 degree fire).
After baking, take out the oven and let it cool.