1/35 Soviet-style mince mooncakes!

2/35 Get all the materials ready!

3/35 Oil skin: Add 250g of all-purpose flour, 80g of lard, 50g of sugar, and 2g of salt into a clean and water-free large basin; slowly add 80g of water and stir with a spatula while adding!

4/35 Stir into catkins

5/35 Wrap in plastic wrap and set aside for 30 minutes,

6/35 Pastry: clean and clean In a large basin of water, add 200g of low-gluten flour and 120g of lard, stir the lard into the flour with a spatula, and then knead the lard and flour bit by bit with your hands until they form a ball.

< p>7/35 Just like the oil crust, wrap it in plastic wrap and let it rest.

8/35 Take out the baking sheet from the oven and cover it with oil paper. Spread all the nuts on the oil paper.

9 /35 Preheat the oven to 160 degrees for 2 minutes, then put the baking sheet covered with nuts into 169 degrees and bake for 10 minutes.

10/35 While the nuts are roasting, start frying the glutinous rice flour and heat the pot slightly. Add 100g glutinous rice flour to the hot pot, stir gently, stir-fry until slightly yellow, and let cool

11/35 Then start processing the fruit shop, remove the pits of honey kumquats, chop them together with raisins and dried kiwis,

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12/35 Put the roasted and cooled nuts into a plastic bag and crush them with a rolling pin.

13/35 Pour the crushed nuts into the fried glutinous rice flour and stir Mix evenly, then add chopped preserved fruit and stir, then add two small packages of about 100g sugar-osmanthus and mix well, finally add 80g cooking oil, 50g water, 50g honey, stir evenly, and knead into a ball!

14/35 Mix the mint filling and roll it into small balls of about 30-32 grams. This is the mooncake filling!

15/35 Take out the rested oil dough and pastry dough and knead them for a few minutes respectively.

16/35 Divide the pastry dough into equal balls of about 16g , and then roll into small balls; the oil dough is also divided into equal amounts of 22g, and rolled into small balls,

17/35 Use a rolling pin to roll the small oil dough balls into round cakes,

18/35 Place the small puff pastry balls on the rolled out puff pastry,

19/35 Wrap it up like a bun, and close it after wrapping,

20/35 Next, use a rolling pin to gently roll the dough without using force, otherwise the dough will break and the dough will leak out. Roll the dough into a round shape; then roll it into a cylindrical shape from top to bottom. Roll the dough as long as possible so that you can roll more layers. If you add some, the mooncake skin will be crisper and more delicious! Roll the dough into a cylindrical shape and turn it 90 degrees, with the seam facing upward.

21/35 Collect all the pastry-wrapped dough and place it upward, cover with plastic wrap and let it rest for 15 minutes.

22/35 Take out the rested dough, roll the rolling pin up and down, roll it into a tongue shape, then roll it into a cylinder from top to bottom, turn it 90 degrees and close it downwards, wrap it with plastic wrap and leave it for 15 minutes. After resting, roll the dough with the edge downwards into a long tongue shape.

23/35 Roll the rolled out dough into a cylinder shape from top to bottom.

24/35 With the edge facing upwards , press down in the middle with your index finger,

25/35 Roll both sides toward the pressed area and flatten it, then use a rolling pin to roll it into a round crust,

26/35 Put 30g of mint filling in the middle of the good round skin, wrap it up like a steamed bun, close the mouth, and pinch the mouth firmly to avoid breaking it or leaking the filling.

After wrapping, close the mouth downwards, flatten it slightly with your hands, and use your palms to gently rotate it to make it look like an oblate mooncake.

27/35 Take a little edible coloring and mix it with water. < /p>

29/35 Use a small seal to stamp flowers on the mooncakes with a little force, just like stamping an official seal.

30/35 Print the mooncakes with plum blossoms, blessing and su characters.< /p>

31/35 Preheat the oven at 180 degrees for 10 minutes. Place the mooncakes one finger apart on grease paper or tin foil; after the oven is preheated, place the mooncakes on the baking sheet. Place in the middle rack of the oven and bake at 180 degrees for 25 minutes. After baking, do not open the oven door and let it simmer for 10 minutes before opening it again. Take out the baking tray and let the mooncakes cool!

32/35 Do not bake mooncakes for more than 25 minutes. If you bake them for a long time, the skin and fillings of the mooncakes will become harder and harder to bite. This is the mooncake I made after baking it for 30 minutes. The filling and skin are slightly hard.

33/35 25 minutes, the cake is crispy and the filling is just right!

34/35 You can package it beautifully and give it to your relatives and friends!

35/35 The best Mid-Autumn Festival fruit mooncake!

Tips

The difference between different types of flour used for oily dough is that the high gluten content will be a little hard and difficult to handle when rolling out the dough and filling and shaping it, but as long as you try to roll it into a long tongue, The texture will be just as crispy if you roll it into multiple layers! Use all-purpose flour with just the right amount of softness and hardness, and low-gluten flour with a slightly softer texture!