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Cloudy Legs Mooncakes are kind of a lot to make, and I've tried different crust ratios before, and they all seem to work well. I used the crust recipe from my last mooncake, and it didn't require any additions or subtractions, and it was just right for the amount of rose cloud leg filling I used this time around.
I've made rose mooncakes once before, but that time the rose was in the crust. This time, the rose was in the cloud leg filling. I thought about putting some roses in the crust, but then I thought it would take a while to break off the rose petals one by one, so I stopped.
The mooncake crust is relatively thick, so it can be 1:1 or 3:2, which makes it easy to wrap up, and you don't have to be as careful as you would be with a Cantonese mooncake. However, it is also a little too careless, when the oven is not careful, poking the surface of a moon cake, baking the consequences of the sugar filling is surprisingly from the top of the overflow. The cake is full of flavor 。。。。
Simple
Mixing
Salty and sweet
Three quarters of an hour
Main Ingredients
Medium gluten flour 250g
Lard 125g
Powdered sugar 20g
Honey 17g
Baking powder 3g
Baking soda 0.5g
Water 65g
Accessories
Rose Cloudy Legs Mooncake Filling 270g
Rose Cloudy Legs Mooncake Step by Step
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1. For the crust: 250g of medium gluten flour, 125g of lard, 20g of powdered sugar, 17g of honey. Baking powder 3g, baking soda 0.5g, water 65g. Filling: rose cloud leg moon cake filling 270 grams.
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2. Pour the water, powdered sugar, and honey into a large bowl and mix well.
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3. Pour in one-third of the flour and mix well.
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4. Add lard and mix well.
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5. Sift the rest of the flour with the baking powder and baking soda into the mixture,
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6. Knead into a homogeneous dough, and wrap it in plastic wrap to loosen it for 1 hour.
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7. Divide the dough and filling into 12 equal portions
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8. Take a piece of dough, press it into a round shape, and add the filling.
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9. Wrap it up and pinch it tightly.
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10. Place down the neck,
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11. Flatten it slightly and arrange it in a baking dish.
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12. Place in the oven, middle layer, top at 200 degrees, bottom at 180 degrees, bake for about 15-20 minutes.
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13. The dough becomes brownish-red color, out of the oven.