Water-oil skin
Medium gluten flour (common flour) 1 10g
20 grams of sugar and 35 grams of corn oil.
Boiled water (the hotter the better) 45g.
crisp
90 grams of medium gluten flour
40 grams of corn oil
filling
20-30 grams of any stuffing you like.
working methods
The focus of Su-style moon cakes is on pastry, so I will explain pastry step by step.
Water-oil skin
Water-oil skin is the layer-by-layer pastry of moon cakes. The purpose of putting sugar is to make the skin slightly sweet, so that even eating the skin can improve the taste.
1 Mixing of materials except boiling water
The medium gluten flour mentioned here is the flour usually used at home;
Pour the flour, sugar and oil into the bowl without stirring.
2 Pour boiling water and stir quickly.
Pour boiling water, the hotter the better, which has the effect of scalding noodles.
Stir with chopsticks immediately after pouring, and the flour will gradually become balls.
After the dough is formed, knead some dry powder by hand to knead the dough evenly.
3 points 10 for backup.
Divide the dough directly into 10 portions for use without excessive kneading and proofing.
crisp
The function of pastry is to divide the dough into thousands of layers.
1 mixed materials live in one lump.
Mix flour and vegetable oil.
You can use chopsticks to stir first, and the noodles and oil will slowly mix into pastry; After that, you can rub it with your hands a few times to make it more even.
2 points 10 for backup.
Divide the pastry into 10 portions for later use.
Make cakes
The making of cakes can be divided into two types: large cakes and small cakes. The method here is a relatively simple cake.
The difficulty of small mouth crisp is that it is easy to leak crisp when rolling skin.
In the normal method, if the awake time is not long enough, it is easy to leak; However, with the method in this paper, as long as the water-oil skin is kneaded evenly, the skin is not dry and basically does not leak crisp.
1 crispy in oil-in-water
Take out a piece of oil skin and a piece of pastry, take pastry as stuffing, and wrap it with oil skin to make pastry.
The method of wrapping can be to flatten the dough with water-oil skin, put the cake on it, hold the left index finger and thumb in a circle, and put the water-oil skin on the finger circle;
While pressing the lower skin, pocket the water and oil skin with your finger ring; This way of wrapping will be more even.
The wrapped dough is a little fatter than before ~
2 Press the flat skin and roll it up.
Flatten the dough and gently roll it into an oval shape; Don't push too hard, so as not to damage the interface of the package just now, which will lead to brittle leakage.
Pinch the narrow edge and roll up the dough.
3 Crush and roll up again
Crush the rolled dough with the seam facing upwards;
After flattening, roll it up, then pinch the edge and roll it up again.
10 portion of water, oil and cakes, all in accordance with 1-3 steps, all completed.
4 Middle pressing, flattening and rolling into skin.
Pick up a cake roll and press it in the middle with your index finger.
Then squeeze to both sides in the middle;
After extrusion, flatten it with the palm of your hand and roll it as round as possible with a rolling pin.
5 filler, integer
The size of the cake can be adjusted by itself according to the amount of stuffing.
If you like to eat cakes, make less fillings to highlight the taste and fragrance of cakes. Last year's batch was praised by friends for being too honest because of too much stuffing. . .
After wrapping, shape the moon cake slightly by hand, and the surface is round ~
6 decoration, egg liquid
In order to make the surface look good golden yellow, you can brush the whole egg liquid; And you can put some black and white sesame seeds for decoration, and distinguish the stuffing by the way ~
toast
In the middle layer of the oven, heat up and down 175 degrees, and bake in the oven for 30 minutes.
Pay attention to the color and adjust the temperature and time appropriately.