Ingredients for the dead dough version of Soviet-style bean paste mooncakes: water and oil skin part, 300 grams of dead dough, 60 grams of butter, butter skin part, 199 grams of flour, about 100 grams of butter, filling part, 525 grams of homemade bean paste filling, some whole egg liquid

, the method for brushing the surface: 1. Add butter softened at room temperature to the dead dough, and torture the dough in various ways. It is so miserable that you think it cannot be shaped, and finally knead the dough again!

When the watery dough is done, put it in a container to rest.

The key point is not to give up!

Refer to the post-oil method!

2. Knead the flour and butter in the ghee part. I should have melted the butter before kneading the ghee, but I thought it was okay and started kneading the solid butter directly, which resulted in immeasurable mistakes in the next step!

3. Divide the water-oil skin into 15 parts, divide the butter skin into 15 parts, and divide the bean paste into 15 parts. Wrap the water-oil skin around the butter skin and place it with the opening facing down.

At this time, I felt that the ghee dough was too hard, and I regretted that the butter did not liquefy!

4. After rising for a while, use a rolling pin to roll the dough open upwards, roll it up, roll it out lengthwise, and roll it up again!

At this time, the puff pastry started to be uncooperative in various ways, and things that had never happened before when making Soviet-style mooncakes gave me a headache!

Dead noodles 5. After rising, press the roll flat and roll it into a skin. I didn't wake up.

Steps to make the dead dough version of Soviet-style bean paste mooncakes: Wrap the bean paste, press flat, and pour in egg liquid. Preheat the oven and bake in the oven. The upper temperature of the oven is 200 degrees and the lower temperature is 200 degrees. Bake for nearly 25 minutes.

6. When it comes out of the oven, the dough is still in layers.