Pastry raw materials
Fine white flour, cooked lard, caramel, hot water 120 grams of medium gluten, colorless and tasteless salad oil 60 grams (discretionary increase or decrease), five kernel moon cake filling 150 grams.
Five-kernel Filling
Oil Filling Ingredients
Standard Flour, Top White Sugar, Cooked Vegetable Oil, Lard, Eggs, Rose Sugar, Molasses, Cooked Standard Powder, Walnut Kernels, Peanuts, Pine Nuts, Hemp Kernels, Sesame Seeds, Winter Melon Candied Fruits, White Wine, Great Alkali, Orange Peel Sugar.
Method of production
1, the oil skin material in the gluten flour and butter mix, with both hands kneaded into the appearance of coarse cornmeal, and then slowly add water and knead until the dough is smooth and non-sticky, soft as an earlobe so soft can be.
2, the shortening material in the medium gluten flour and salad oil mixed well, with hands integrated into the dough.
3, the oil crust dough and shortening dough with plastic wrap cover, relax thirty minutes.
4: Divide the dough into fifteen equal pieces. Roll out a piece of dough, wrap it around a piece of shortbread, close the opening, flatten it, roll it into a cow tongue shape, roll it into a small tube from the top down, and so on, roll all the dough and shortbread into a small tube, cover it with plastic wrap, and let it rest for 15 minutes.
5. Repeat step 4 for the rest of the dough, then cover with plastic wrap and relax for 10 minutes.
Su-Style Mooncakes
6: Take a piece of the loosened dough, press the thumb down from the sealing area, gather the corners to the center to form a ball, flatten it out and roll it into a circle, wrap it in the five-kernel filling, tighten the mouth, and then put it into a round shape and put it into a greased baking dish. Brush the surface with egg wash 2 to 3 times (I don't think the egg wash is very colorful once, but once or twice more is good), sprinkle the top of the mooncake with black sesame seeds, and bake in the middle of the preheated oven (top and bottom heat 180 degrees for 10 minutes) for 30 minutes.