Have you ever eaten moon cakes with cloud legs? Crispy cloud legs wrapped in oil will not get tired of eating four or five. When the first moon cake with cloud legs entered my taste buds with a strange taste, Bian Xiao was immediately conquered. Mid-Autumn Festival and husband DIY, it's no fun to think about it. The moon cake with white pastry and cloud legs is a good choice for the great gods who want to try difficult cooking.

The first paragraph: classic cloud leg moon cake

Main ingredients:

Flour 165g, sugar powder 15g, lard 83g, and cloud leg stuffing 288g.

Accessories:

Baking soda, a little water 43g, honey 6g and baking powder 2g.

Steps:

1. Pie crust material: water, powdered sugar and honey are poured into a bowl and stirred evenly.

2. Sieve in one third of the flour and mix well, then add lard and mix well.

3. Add baking powder and stir well.

4. Sift in the remaining flour, mix well to form a smooth dough, and relax for 30-50 minutes.

5. Divide into 12 equal parts and relax for 20-30 minutes.

6. Divide the stuffing into 12 equal parts.

7. Take a cake crust and flatten it. Add the stuffing and wrap it.

8. Close and pinch, put it down and put it in a baking tray.

9. 12 pieces are all put in the baking tray and then put in the oven. Medium fire 2 10 degree, high fire 180 degree, bake for 20-30 minutes.

10. The surface is brown, so you can serve it.

Tips:

The ratio of skin to stuffing is about 1: 1.

Pay attention to the spacing when setting the dishes.

You can't control the fire alone, you can bake at 190-200 degrees.

Don't turn on the oven when baking.

The second paragraph: white crispy moon cakes with cloud legs

Material 1 (moon cake stuffing)

Yuntui 235g, flour 100g, honey 75g, sugar 55g, lard 75g.

Material 2:

204g of medium gluten flour (water-oil skin), 54g of lard (water-oil skin), 90g of lard (oil cake), 2 1g of fine sugar (water-oil skin) and 96g of water (water-oil skin).

Exercise:

1, cloud push is raw and needs to be processed first. Slice the cloud legs. Soak in water overnight to remove the salty taste. Steamed the next day. Cut into small particles. Add honey and sugar and marinate for half a day.

2. Stir the flour until it is slightly yellow, and the fragrance can float out.

3. Mix the flour into the marinated ham, add lard and mix well to get the mooncake stuffing.

4. Make the mooncake stuffing into 30g each. If the room temperature is high, put it in the refrigerator for setting, but it should be cooled before packaging, not too hard.

5. First, mix the pastry materials by scraping and pressing with a scraper. Get mixed up. Be careful not to melt lard, which can soften at room temperature.

6. All materials of Shui Pi and oil skin are mixed and kneaded into dough, and the skin is smooth and elastic. Water-oil skin needs a certain stiffness to form beautiful cakes. And it is not easy to break the skin when rolling. The softness of finished cakes and water-oil skins should be similar.

7. Divide the dough into 2 1g water-oil crust and 15g pastry, and relax the water-oil crust for 10 minute after completion. Generally, water and oil skins are made first, and then cakes are divided. After the pastry is finished, it can probably be wrapped in water and oil.

8. (Very important) Put the oil-water bag into the cake, push it up slowly with the tiger's mouth, pinch it, pat it flat and roll it into a small roll. Wrap all the cakes in the same way and then roll them open.

9. Cover with a damp cloth or plastic wrap and relax 15 minutes.

10. Roll up the loosened paper roll vertically and then roll it up again. Relax for 20 minutes and pay attention to moisturizing.

1 1. Sandwich both sides of the loose roll, pat it flat and roll it out to form dough.

12, wrap a stuffing, close it with a tiger's mouth and knead it firmly.

13, you can pull off the excess dough, turn it over and flatten it slightly.

14, bronzing, I pressed it with the brand of printed bread stained with pigment. If there is no brand, you can also order some with chopsticks. Moon cakes with red foreheads look a bit temperamental, but they can also be omitted.

15, evenly discharged into the baking tray. 170- 180 degrees, baking in the furnace for about 15 minutes, turning for 8 minutes, turning for about 8 minutes. It must be baked thoroughly, and the pastry will be crisp and clear. Remember to turn the middle with tools (such as chopsticks). It will be very hot to touch it with your hands ~ Note that if the upper layer is too hot, you can turn down the heat slightly to avoid the upper layer from getting darker.

Tips:

1. Ham used as stuffing must be steamed in advance. If it is raw, the filling may not be cooked during the baking of moon cakes.

2. Ham is salty, so you need to soak it in advance ~

3, crispy dough, can not be stirred too much, cut with a scraper and knead into a ball. But the water-oil skin needs a certain stiffness.

4. Relax for a certain time after each roll, otherwise it is not easy to roll out and the hard roll is easy to break the skin.

5, but not too long, otherwise the dough will also penetrate, resulting in the dough can not be clearly defined.

6. Pay attention to moisturizing when operating, otherwise the moon cake skin is prone to turtle cracks.

7. The skin of the finally rolled moon cake should not be too thick, otherwise it will not be wrapped, and the finished moon cake will become thick skin. ....

8. The baking time depends on the thickness of the cake and the size of the moon cake.