Ingredients

Main Ingredients

Medium Gluten Flour

75g

Lard

30g

Water

33g

Supplementary Ingredients

Low Gluten Flour

75g

Lard

37g

Sous vide ham mooncake filling

250g

Red currant water

Pinch

Steps

1. Water-oil crust: 75g of medium gluten flour, 30g of lard, 33g of water

Shortcrust: 75g of low gluten flour, 37g of lard

Filling: 250g of sous vide ham mooncake filling

Finish: Sous vide ham mooncake filling

Finish: 250g of sous vide ham mooncake filling

Plumbs: A little red currant water

2. Mix the ingredients for the water and oil crust,

3. Knead into a smooth dough, wrap with plastic wrap and relax for 15 minutes.

4. Combine the ingredients for the shortcrust pastry.

5. Shape into a homogeneous shortbread dough, wrap in plastic wrap and let rest for 10 minutes.

6. Separate the two types of dough into 10 equal portions.

7. Flatten the dough into a flattened disk and wrap it around the shortcrust pastry.

8. Wrap the dough and pinch it tightly.

9. Roll into an oval shape.

10. Roll up.

11. All rolled up, cover with plastic wrap and relax for 15 minutes.

12. Fold in three times,

13. Roll into a circle, put the filling, wrap it up, and pinch tightly to close the mouth.

14. Turn down and flatten into a cake.

15. Place on a baking sheet and dot the top with red currant water.

16. Place in the oven, center, top at 180 degrees, bottom at 210 degrees, bake for about 15 minutes.

17. Remove from oven, cool and serve.

Tips

Roll the rolls and let them rest for 15 minutes to make the next step easier.

When wrapping the filling, you need to pay attention to pinch the mouth tightly so as not to expose the filling when baking.

The baking time and heat should be adjusted according to the actual condition of the oven