Every Mid-Autumn Festival, Fengzhen moon cakes are indispensable on the dining table in Inner Mongolia. If you haven't eaten them, please don't easily classify them as peach cakes or brown sugar biscuits, no matter the taste or taste, they are completely different! Looking at a very simple appearance, it has an endless aftertaste.

Fengzhen is a place name in Inner Mongolia, which is famous for moon cakes.

Ingredients

Wheat flour 500g brown sugar150g

Linseed oil150g water 200g

Baking soda 2.5g.

ingredients

A little linseed oil (for brushing the cake surface)

Steps of making moon cakes in Fengzhen

1. Pour linseed oil into a hot pot until the oil smells fragrant, bubbles appear on the surface, ripples appear, and a slight light smoke comes out. Turn off the fire and let it cool.

2. Pour water and brown sugar into another pot, fire, stir while cooking, cook until the brown sugar melts, turn off the fire and air it to 86℃.

3. Add baking soda to the flour, mix well, pour in the cool linseed oil, add brown sugar water in stages (the water absorption of flour is different, increase or decrease the amount of brown sugar water as appropriate), mix well, knead into smooth dough, cover with plastic wrap, and wake up for 40 minutes.

4. wake up the dough and divide it into 4 parts.

5. Press flat, evenly sprinkle cooked sesame seeds on the surface, and press slightly to fix sesame seeds on the cake surface.

6. Put the moon cakes on a baking tray covered with tarpaulin in turn, brush a little linseed oil on the surface, preheat the oven to 200℃ for 20 minutes in the middle and upper layers, and continue baking for 10 minute after fragrance, and brush the cake surface with linseed oil twice when baking for 10 minute and 20 minutes respectively.

7. Take it out of the oven and put it on a baking net to cool, then put it in a sealed basin for oil return, and wait for two or three days for oil return before eating. It's better to keep it in the jar, and you can also put a few small fruits from Inner Mongolia 123, which tastes even better! This is a moon cake that hasn't returned oil yet, and its color is lighter.

8. This picture shows a slight oil return after being left for a day or two, and the color has become darker.

Tips

1. Flour should be medium gluten flour, and the water absorption of flour is different, so the amount of brown sugar added during kneading should be increased or decreased as appropriate. I use the rich and strong wheat flour from Xiangmanyuan. It's the first time I have no experience in making it, and I feel that the moisture in the dough is a little less.

2. Sesame oil is the essence. If it is replaced by other oils, it will not be Fengzhen moon cake. I use Hongjingyuan 2-grade sesame oil, and the brown sugar is Yuncheng pure cane brown sugar.

3. Use the oven: Use the oven differently. Please control the baking temperature and time as appropriate.

4. The baked moon cakes should be put in a sealed container, and it will take about two or three days to eat after the moon cakes return oil. It's better to keep it in a vegetable vat.