"Pretzel mooncakes. In previous years, I always thought about pretzel sesame cakes. Sesame cakes have special production techniques or utensils. After trying every means and struggling for several years, I still can't replicate the orthodox sesame cakes. This year , too lazy to bother with it. So I just turned to the salt and pepper mooncakes.
In fact, this mooncake once appeared in the form of sesame cakes - that year, the fillings of this salt and pepper mooncake were stolen. , give it the coat of sesame cake. This year, let it be its own thing - Cantonese-style pepper and salt mooncakes.
I always guess that the pepper and salt filling may not be an authentic Sichuan-style pepper and salt filling. , its taste is somewhat different from the early memories of salt and pepper mooncakes.
I don’t know what kind of fermented bean curd is used in the recipe. I just have the old Beijing rose red fermented bean curd in my hand. The slightly red pepper and salt filling looks very different from what I remembered. However, the peppercorns are really spicy. ”
Ingredients details
60 grams of Cantonese mooncake crust
50 grams of sugar
38 grams of corn oil
30 grams of sesame oil
p>5 grams of melon seeds
5 grams of white sesame seeds
7 grams of Beijing cake
2 grams of plum meat
Zanthoxylum bungeanum 1 gram of noodles
5 grams of walnut kernels
1/4 piece of bean curd
3 grams of salt
1 gram of MSG
25 grams of cooked flour
7 grams of cake flour
7 grams of maltose
10 grams of iced meat
5 grams of water
Appropriate amount of egg liquid
Salty and sweet taste
Baking process
It takes several hours
Easy difficulty
How to make Cantonese-style salt and pepper mooncakes
1
Stuffing
2
Roast and cut the nuts Crush, chop the preserved fruit and set aside
3
Pour all the fruit ingredients, sugar, salt, pepper powder, MSG, cooked flour, cake powder, and ice meat into a bowl
4
Mix well
5
Add fermented bean curd and maltose, mix well
6
Pour in sesame oil and mix well
7
Add corn oil
8
Crush evenly until it can be kneaded into a ball .
9
Take out the loose pie crust
10
Divide the crust into 10g/piece and the filling into 30g/piece
11
Take a piece of pie crust and press it flat
12
Put in the fillings
13
Push the pie crust upwards
14
Round up the edges
15
Wrap them one by one
p>
16
Put it in flour, roll it around, and coat it with a thin layer of flour
17
Put it into the mold
18
Compact
19
Knock on both sides
20
Take out the cake dough
21
Put it into the baking pan, spray water on the surface
22
Put it in the oven and heat it to 230 degrees , lower the heat to 180 degrees and bake for about 5 minutes
23
After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes
24
Golden surface, out of the oven
Tips
For the crust, please refer to the previous recipe.
When making the filling, you need to adjust the amount of oil and water according to the actual situation. Do not add them all at once to avoid the filling being too soft.
The baking time and firepower need to be adjusted according to the actual conditions of the oven.