Su-Style Fruit Mooncakes Step 11: Dough: 240G flour, 70G white oil, 8G sugar, 100G hot water. add sugar to the flour, add the white oil and mix well, then pour 100G of hot water and form a dough, knead until smooth. Put the dough into a plastic bag and loosen it for 2 hours.
Shortening Dough: Add 140G of flour and 70G of oil, mix well and knead the dough, put it into a plastic bag and let it rest for 2 hours.
Su-Style Fruit Mooncake: Step 22: Divide the dough into 16 pieces, cover with plastic wrap, and let rise for 10 minutes.
Make sure to cover the dough with plastic wrap to prevent it from drying out.
Su-Style Fruit Mooncakes: Step 33: Press 1 portion of dough into a flat circle, add 1 portion of shortening dough, and slowly fold up the dough into the center of the mooncake (the same way you did for the lanterns), then fold down the dough.
After wrapping all 16 pieces, cover with plastic wrap and let rise for 5 minutes.
Su-Style Fruit Mooncakes: Step 44: Take 1 portion of the dough and roll it out with a rolling pin into an oval strip about 4mm thick, then roll it up from the top to the bottom, all the way to the end.
Dust the dough lightly with flour to prevent it from sticking to the board.
Su-Style Fruit Mooncakes: Step 55: Roll out all 16 rolls, place them underneath, and cover with plastic wrap to loosen the dough for 5 minutes.
Su-Style Fruit Mooncake Step 66: Take 1 portion of the loosened roll and roll it out again in a long direction to form a long strip.
Su-Style Pecan Mooncake Step 77.Roll from the top end down to the bottom.
So after all 16 are rolled up, place the ends underneath and cover with plastic wrap to loosen for 5 minutes
Su-Style Fruit Mooncake Step 88.Take 1 loosened roll, press the center end with your thumb, and fold the two ends in the middle
Su-Style Fruit Mooncake Step 99.Fold together and pinch in diagonal
Su-Style Mooncake Step 101 Pinch the mooncakes together and shape into a circle, then place the dough in a downward direction and cover with plastic wrap for 5 minutes
Su-Style Mooncakes with 100 Fruits Step 1111.Take 1 portion of the dough, close the mouth on the top, and press it into a round shape with your hands to add a grain of the filling.
The filling is a homemade fruit filling (a variety of preserved fruit and nuts, each filling weighs about 35 grams)
Su-Style Fruit Mooncakes Step 1212.Slowly close the mouth and pinch it together, then form a round shape, and place it on the counter with the mouth closed and the mouth downward.
Complete all 16 pieces.
Su-Style Fruit Mooncakes Step 1313.Place 1 portion of the filled dough in a round shape, close the mouth at the bottom, and press down from the top to form a round shape, or use a D-shaped board to cover the dough and press it down evenly to form a flat circle, and the mooncake biscuit will be finished.
Arrange them on a baking sheet, leaving enough space between them.
Beat the egg yolks and egg whites separately and mix 20 grams of each to make an egg wash
Brush with a brush to coat the surface of the biscuits
Su-Shi-Style Pecan Mooncake Cookbook Step 1414. Preheat the oven to 180 degrees Celsius, upper and lower heat, and bake the baking sheet on the middle shelf for 20 minutes.
Su-Style Fruit Mooncake is done
Su-Style Fruit Mooncake Step 1515.Break open the mooncake and enjoy the filling of the mooncake
Su-Style Fruit Mooncake Step 1616.Cut the mooncake and see the layers of the mooncake crust.
Su-style mooncake characteristic of the fluffy outer skin is fully displayed