Main ingredients: sugar (crust) 50 grams, flour (crust) 240 grams, corn oil (crust) 80 grams, water (crust) 100 grams, low gluten flour (shortening) 240 grams, vegetable oil (shortening) 110 grams.
Ingredients: 500g mung bean paste, egg yolk liquid (for brushing the surface), cooked black sesame seeds (for decorating the surface).
Methods:
(1) take the oil skin material of gluten flour, granulated sugar, put into the basin, the middle of the nest, then add corn oil, then pour into the water, and then mix well, kneaded into a smooth dough, put into a plastic bag to rest for 30 minutes of relaxation (auxiliary ingredients for the inner filling materials).
(2) the shortening material of low gluten flour add corn oil mix evenly kneaded into a ball.
(3) Wrap the shortening with plastic wrap.
(4) After loosening the oil skin, divide it into 24 equal parts, about 20 grams each and set aside, then divide the shortening into 24 equal parts, about 15 grams each. The first step is to roll out the dough into rounds.
(5) Wrap one shortcrust pastry around the other.
(6) Wrap the pastry with the oil skin and the shortcrust, closing the top.
(7) Wrap all the crusts and shortcakes in turn.
(8) Take a shortcrust pastry and roll it out from the center to the ends.
(9) Roll it up from the top to the bottom, with the interface facing up.
(10) Roll out all the shortcrust pastry in turn.
(11) Turn 90 degrees and roll out the pastry again.
(12) Roll out the pastry again and cover with plastic wrap for 25-30 minutes. While the pastry is relaxing, divide the mung bean paste filling into 24 equal portions.
(13) Fold in the ends of one of the loosely rolled shortcrust pastry and pinch them together.
(14) Flatten the pastry and wrap it in the mung bean paste filling. The opening is facing downwards.
(15) Place in a baking dish. Preheat the oven to 170 degrees.
(16) Brush with egg yolk mixture and garnish with black sesame seeds in the center, not too much.
(17) Put the baking tray into the middle layer of the preheated (Zhongshen LO-Z6) Smart Oven, upper and lower heat 170 degrees, bake for 25 to 30 minutes, that is, the surface of the color evenly can be.
2, Su-style red bean pastry moon cake:
Main ingredients: 50 grams of granulated sugar, 260 grams of medium gluten flour, 90 grams of corn oil, 110 grams of water, 250 grams of low gluten flour, 110 grams of vegetable oil.
Accessories: 960g of red bean paste, egg yolk liquid (for brushing the surface), cooked black and white sesame seeds (for decorating the surface). White sesame seeds (decorative surface) moderate amount.
Directions:
(1) take the oil skin material of gluten flour, granulated sugar, put into the basin, the middle of the nest, and then add corn oil, then pour in water, and then mix evenly, knead into a smooth dough, and then the shortening material of low-gluten flour add corn oil mix evenly and knead into a ball. Put into a plastic bag to rest and relax for 30 minutes.
(2) After the oil skin is relaxed, divide it into 24 equal parts, about 20 grams each and set aside, then divide the shortening into 24 equal parts, about 15 grams each. The first thing you need to do is to roll the pastry into a circle.
(3) Wrap one shortcrust pastry around the other.
(4) Wrap the pastry with the oil and the shortcrust, closing the top side up.
(5) Wrap all the crusts and shortcakes in turn.
(6) Take a shortcrust pastry and roll it out from the center to the ends.
(7) Roll it up from top to bottom, with the interface facing up.
(8) Roll out all the shortcrust pastry in turn.
(9) Turn 90 degrees and roll out the pastry again.
(10) Roll out the pastry again and cover with plastic wrap for 20 minutes. While the pastry is relaxing, divide the red bean paste filling into 24 equal portions of 40g each.
(11) Fold in the ends of one of the loosely rolled shortcrust pastry and pinch them tightly.
(12) Flatten the pastry and wrap it in the red bean paste filling. The opening is facing downwards.
(13) Place in a baking dish. Preheat the oven to 180 degrees.
(14) Brush with egg yolk mixture and garnish with black and white sesame seeds, not too much.
(15) put the baking tray into the preheated (Zhongshen LO-Z6) intelligent oven in the lower layer, above and below the fire at 180 degrees, baking 30 to 35 minutes, feel the time to bake a little longer is very crispy, that is, the surface of the color evenly can be.
3, Su-style date mud moon cake:
Main ingredients: 160 grams of medium gluten flour, 40 grams of powdered sugar, 50 grams of lard, 2 grams of salt, 60 grams of water.
Accessories: 120g of low gluten flour, 80g of lard, 800g of date paste bean paste filling.
Directions:
(1) Mix medium gluten flour with lard, salt, powdered sugar and water to form a dough and let it rest for 30 minutes.
(2) low gluten flour with lard and shortening and set aside.
(3) Divide the shortening into 10 grams of dough and the pastry into 15 grams of dough.
(4) Take one part of the dough and wrap it with the shortening.
(5) Close the mouth and pinch tightly.
(6) Roll out the dough into a cow tongue shape.
(7) Cover with plastic wrap and let stand for 15 minutes.
(8) Then roll out again and roll up.
(9) Continue to rest for 15 minutes.
(10) Take a piece of rolled out dough and wrap it in the filling.
(11) Close the mouth and pinch tightly.
(12) Press the dough downwards and flatten it.
(13) moon cake is ready, put it into the baking dish, use chopsticks to dip the red vein pendant.
(14) Preheat the oven to 180 degrees and bake on a baking sheet for 25 minutes.