How to make cloud leg shortcake? Delicious, salty and sweet, it was robbed as soon as it came out of the oven. Can't the family eat enough? Cloud-legged moon cakes are family's favorite! Super super delicious! When you stutter for the first time, your tongue will taste the sweetness first, and then the smell of fat will float all over your mouth. Salted sausage itself will be tasted with your mouth, and the meat will be delicious after fermentation. Take a bite, sweet, salty and fresh collide and merge in your mouth, which is very strange ~ you will be fascinated if you eat it! The sweetness is salty, crispy and delicious, and the fragrance is overflowing with a bite, and the meaning is still unfinished.

Cantonese-style moon cakes are thin and thick, so eating one will be very tiring, while eating four cloud-legged cakes will not be very tiring. Cut a part of Xuanwei ham and add winter honey, animal oil and sugar. Make stuffing and bake it in a thousand layers of crispy skin. Take a bite and drop the slag. Crispy outside and fragrant inside, delicious. Today, I want you to try this kind of "cloud-legged moon cake". Melaleuca pastry is as thin as paper, crisp and delicious, salty in sweetness, oily but not greasy, and the more you chew the sausage, the more fragrant it is. The process is very detailed and will make you watch them.

Yuntui Peach Crisp Food: 24 pieces Quantity: Oil skin raw materials: 300g of flour special for Xinliang Chinese dim sum, animal oil 107g, sugar 48g, water120g; Raw materials of shortbread: soft white cake powder 2 16g, animal oil 108g. Filling: 500 grams of cloud legs.

The first step is to prepare raw materials of oil skin. Put it in the automatic bread machine. Knead the dough for 30 minutes. Dough and plastic film that can pop out rubber gloves are very smooth and soft. This way, it is not easy to break the skin when rolling the back. Put the mixed oil skin into a bowl, cover it tightly with plastic wrap and relax for 30 minutes. Mix the pastry ingredients into dough. Put the stuffing in the refrigerator for a period of time in advance, then divide it into 24 portions, 30g each, round it, and set it in the refrigerator.

Step 2, cut the shortcake into 24 portions, each portion 15g. Then the average score of the oil skin with better awakening degree is 24 points. Cover with plastic wrap. Take a dough, roll it out and wrap it in the dough. Shut up and get out. Cover the dough with plastic wrap and relax for 20 minutes.

Step 3: Take a slightly loose piece of dough, roll it into a beef tongue. Roll up from top to bottom. Cover with plastic wrap and relax for 20 minutes. Take a loose dough, put it together and roll it into strips. Fold it into a roll from top to bottom. Fold it into a roll from top to bottom. Do it all, cover it tightly with plastic wrap and relax for 20 minutes. Take a slightly loose dough, press it concave in the middle, and the two sides overlap in the middle. Crush the dough and roll it out, with the shiny side down. Wrap a cloud leg. Shut up and get out. Finally, water is released with monascus powder, mixed evenly, and flower patterns are printed with seals.

Put the baking tray in a well-heated electric oven and bake at 170- 180℃ for 30-35 minutes. The cloud leg peach crisp with crispy outside and tender inside is ready. The skin is as thin as paper, crisp and delicious, and the cloud legs are salty and delicious. You can't stop talking. The whole family can't eat enough. Then you also have a look.