Double crisp moon cakes are introduced in detail, teaching you how to make a series of methods of double crisp moon cakes and how to make old-fashioned double crisp moon cakes. Go and have a look if you like them.
First, double crisp moon cakes
Double crisp moon cake is a snack in Liaoning province, which is named after the crispy crust made by wrapping crisp. Because of its unique production style, it has become a famous snack in Liaoning. Crispy moon cakes are made all over the country, with different flavors. In the old days, moon cakes in the north were all made of hard dough with less pastry, so crisp moon cakes were very popular.
Materials:
Syrup150g, rice syrup (sugar syrup boiled with corn starch), yeast, sesame oil, scallion powder, refined salt, pepper powder and sugar.
Features:
Features: editing
Golden color, crisp layers, salty and sweet stuffing, fragrant and soft.
Second, the method of making double crisp moon cakes
Practice 1:
Production method:
1. Take 300 grams of flour, add cooked lard, syrup, rice flour and a little yeast, mix into a thick paste, add a proper amount of flour to form a dough, and knead it evenly.
2. Take 0/50g of flour/kloc-and 80g of cooked lard, and rub it into dry crispy noodles and divide it into 20 portions.
3. Cook flour150g, add sugar150g and mix, then add sesame seeds, sesame oil, cooked lard, chopped green onion, salt and pepper powder, and mix well to make stuffing, and divide into 20 portions.
4. Divide the baked dough into 20 portions, each portion is wrapped in dry pastry 1 portion, stretched into a rectangle, rolled into a roll from one end, pressed into a flat shape, wrapped in 1 portion of stuffing, tightened in the mouth, pressed in a mold, buckled out and placed in a baking tray, and baked in a preheated oven until.
Production essentials:
1. After the pastry is wrapped, it should be kept intact;
2. After the stuffing is wrapped, the mouth should be closed strictly;
3. It is advisable to bake at medium temperature, and the color is cooked.
Practice 2:
1. Main material
A double crispy stuffing: a common household flour 180g.
A white sugar 150g A white sesame 50g
A black sesame seeds (all can be changed into one kind of sesame seeds) 20g A Maoke kernels need not be broken (not put) 20g.
A Zanthoxylum bungeanum powder (thirteen incense is also ok) 55g A corn oil+sesame oil (corn oil can also be changed into salad oil or lard) 1 10g+ 10g.
A scallion powder 50g A salt 4g
A salt and pepper (optional) 2g B water and oil skin:
B household common flour 200g B warm water 95g.
B lard (or vegetable oil) 50g C oil skin:
C household common flour 150g C lard (similarly) 75g.
1. Stir-fry flour A in the pan until it turns yellow slightly! Don't stop looking! My bottom is a little burnt.
2. Stir all the dry ingredients except oil in filling A, pour corn oil 1 10g+ sesame oil 10g, and mix well. Let stand for use.
3. Mix the surfaces of B oil skin and C oil skin respectively, just knead the two doughs until smooth, and let stand for 10 minute, and cover them with a wet cloth or put them in a container to prevent the doughs from hardening.
4. Divide lane A, B and C into 15 parts respectively, and pay attention to moisturizing after dividing them, and it is best to cover them with a wet cloth. Because I made it for the first time, I divided it into 20 portions at the beginning, but it was small, so 15 portions corresponding to100g moon cake mold should be just right.
5. After pressing a piece of B water oil skin into a round piece, put a piece of C oil skin in the center and completely wrap C with B..
6. Roll the wrapped BC dough into an oval shape.
7. Roll up the oval BC and flatten it.
8. After flattening, roll it into an oval shape again, then roll it up, and a pastry will be fine.
9. The rolled pastry should also be moisturized. Take a pastry and fold both ends in the middle. After folding, the side at the two ends will be washed up and compacted by hand, and rolled into a mooncake skin. Then, the stuffing A will be wrapped in the skin, the mouth must be sealed, rolled into a mooncake mold, and pressed into shape.
10. After preheating the oven at 200 degrees for 5 minutes, brush the surface of the moon cake with egg liquid and put it in the oven.
1 1. Bake 10 minutes later, take it out and brush the egg liquid again. At this time, the oven should be paused and don't turn off the fire.
12. After the second egg liquid brushing, bake the moon cake again 15 minutes. This time depends on the temper of their ovens. My family is slow-witted, so I baked in the oven for 15 minutes this time. You can also set it for 5 minutes first, add time little by little, and turn off the fire when you are satisfied with the coloring of moon cakes.
13. My finished product drawing! This moon cake needs no oil return, and it will be fragrant and crisp when baked!
14. Look at the effect of shortening! It's really good. The taste is also great, especially fragrant, but salty and sweet.