The method of making shortcrust mooncakes is as follows:
Crust: 85 grams of medium gluten flour, 31 grams of lard, 17 grams of powdered sugar, 34 grams of water.
Shortening: 68g of low gluten flour, 34g of lard (shortening).
Filling: 40g peanut kernels, 20g pumpkin kernels, 20g melon seeds, 20g black and white sesame seeds, 10g raisins, 5g dried cranberries, 35g fine sand
35g, 45g cold white wine, 4g white wine, 18g corn oil, 30g glutinous rice flour, 20g medium gluten flour.
1, the ingredients in the crust into the chef's machine and knead for 20 minutes, kneading the crust can be pulled out of the glove film, kneading well after the rest of half an hour.
2. While it's resting, mix together the ingredients for the shortening.
3. Mix with a spatula to form a ball and let stand for 10 minutes.
4: Mix with a spatula to form a ball and let stand for 10 minutes.
5: Take a pie crust, press it flat, put in the shortening and wrap it.
6: Wrap the remaining ones in turn. Preheat oven to 165 degrees.
7, and then take one, from the center of each up to down a little, rolled out the long tongue shape.
8, turn over, roll from top to bottom, do the rest in turn, then cover with plastic wrap and relax for 15 minutes.
9: Chop the nuts in the filling, fry the glutinous rice flour and medium gluten flour, then mix. Divide the filling into 9 equal portions while loosening.
10: Place the loosened crust, vertically, and use a rolling pin to roll it out again from the center up and down.
11: Turn the dough over and roll it up from the top to the bottom, and let it relax for 15 minutes. Fold the ends of the relaxed dough to the center and pinch it.
12: Turn the dough over and roll from the top to the bottom, relax for 15 minutes, fold the ends of the relaxed dough to the center and pinch.
13: Flatten the dough with a rolling pin, pack in the filling, and pinch tightly.
14: Do the rest in turn.
15: Use coloring to draw a pattern in the middle.
16: Place in the oven at 165 degrees for 25 minutes.
17, out of the oven to cool and serve.