Pastry mooncake is a Mid-Autumn Festival dessert, the main ingredients are low gluten flour, lard, ingredients such as water and seasonings such as sugar. The dessert is mainly made by baking.

Chinese Name

Crispy Mooncake

Category

Popular

Flavor

Crispy, Crispy, Layers of Crispness

Main Ingredients

Lard, Flour

Quick

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Basic Ingredients Practice

Introduction

Cuisine: Dessert.

Pastry moon cake

Type: dessert snack.

Basic Characteristics: Crispy skin, layer by layer.

Basic Ingredients

Oil skin: 200g of low gluten flour, 60g of lard, 40g of sugar, 100g of water; shortening: 120g of low gluten flour, 60g of lard

Practice

Practice 1

1, the oil skin, shortening, respectively, and the dough, the shortening wrapped in the oil skin, wrapped and pinched, and rolled to oval;

2, and then rolled into an oval. p>2, and then rolled into a rectangle, folded into three folds, and then rolled out, and then folded three folds, rolled thin and then rolled up from the top to the bottom;

3, divided into each 30 grams of the dose.

Practice 2

1, mung beans with pressure cooker crushed, sieve;

2, sieve after the mung bean paste with medium heat frying dry water, add sugar and sugar cinnamon continue to fry, this time it will be out of the water, the water frying dry, add butter or peanut oil or lard can be;

3, frying the oil can be out of the pan standby.

Divide the filling into 30 grams per portion so that the mooncake halves are 60 grams each, as my mooncake molds are 60 grams each.

Brush the mooncakes with egg yolk mixture if you want the tops to have a yellow color; if not then it's the bright white color of the traditional sous-vide mooncake.

Method 3

For 12 mooncakes with puff pastry, use: 280g low-flour flour, 180g butter, 4 tbsp ice water, 1 tbsp sugar (brown or white sugar is fine), and another tbsp for the filling.

Methods:

1. Put butter on a floured surface and crumble it with a fork, then add 1 tbsp of sugar and 4 tbsp of iced water; mix well and put it into a plastic bag to form a ball, then roll it out into a thick sheet, sprinkle it with flour, and fold it over a few times. If the temperature is too high and the dough becomes soft, you can put it into the refrigerator for a few minutes.

2. Divide the dough into 12 equal portions and cover with the bean paste filling; press the mold and coat with the egg yolk mixture; preheat the oven for 5 minutes in advance and place on the top shelf; heat the top and bottom of the oven for 20 minutes. Turn to the lower level, on the heat 5-10 minutes can be removed from the oven; if there is a temperature control, 190 degrees preheating, 200 degrees heating 15 minutes, 180 heating 10 minutes.

3, look at the output. Not as heavy color as ordinary moon cakes, by the puff pastry will be soft before baking, after baking will be some expansion, so, the shape is not as good-looking. But the crispy crust is really delicious!

Tips:

Tips: do dim sum class and flour must pay attention to, water or oil do not follow the recipe to add all, you can leave a little 10 grams or so, because the water content of the flour is not the same, if it is not appropriate to add, to avoid and the dough is too wet, add flour taste change.