Rose Su style mooncake

Overview

Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation or reprint needs, you are also welcome to leave a message directly~ Roses, roses, are the most charming; roses, the most gorgeous; bloom on the branches in summer; roses, roses, I love you... Every time I go shopping on weekends and walk into the narrow alley, I look at the low but still charming Shikumen, and this old song with a history of more than 70 years always echoes in my head. It seems that this song has been written into the modern history of Shanghai together with Shikumen, improved cheongsam, and dance halls. Old people in Shanghai seem to be particularly fond of flowers. Occasionally, they will meet people selling bunches of gardenia buds along the street. Young people rarely care about these things. However, when I came back from grocery shopping yesterday, I saw the old aunt downstairs happily hanging a bunch around her neck and two on her wrist. She must have been a beautiful woman from decades ago~ A few months ago I saw a food magazine doing a special feature called Flower Eating. There are many flowers that are not only beautiful to look at but also good to eat. Roses are one of them. I have been a little tired recently and always like to be lazy on the weekends. But look at the Mid-Autumn Festival is coming soon. Cheer up and make a Soviet-style mooncake with rose fillings!

Tags

• baking
• children
• mid-autumn festival
• flour
• lard
• rose filling
• sugar
• water

Ingredients

Steps

1. 1 I can’t buy canned lard outside, so I boil it myself. I buy the fat, wash it, cut it into pieces, add a little water to the pot and start boiling it

   

2. 2 While cooking, scoop out the lard with a spoon, so that the lard will be whiter

   

3. 3 There is no need to wait for the lard to clump, it can be used as soon as it is brought to room temperature. Add 80g flour to 40g lard and knead into a pastry

   

4. 4 Add 30g lard, 45g water, 5g sugar to 95g flour and knead into a watery crust

   

5. 5 After kneading, let it rest for about ten minutes

   

6. 6 Divide it into small portions. This recipe can make ten, so each puff pastry is 12g and water-oil crust is 17g each

   

7. 7 Wrap the pastry with a watery skin

   

8. 8 The thickness of the package should be consistent and even

   

9. 9 Roll out into a long strip

   

10. 10 Roll it up from top to bottom

    

11. 11 Set aside to relax for about ten minutes

    

12. 12 Roll it out again into a long strip

    

13. 13 Roll it up from top to bottom

    

14. 14 Set aside to relax for about ten minutes

    

15. 15 Roll it out again into a long strip

    

16. 16 Roll it up from top to bottom and finally put it aside to relax for about ten minutes

    

17. 17 Set aside to relax for about ten minutes

    

18. 18 Roll into discs

    

19. 19 Divide the purchased rose filling into 15g pieces

    

20. 20 Wrap into the middle of the dough

    

21. 21 Place the seam downwards on a baking sheet lined with tin foil

    

22. 22 In order to prevent the surface from discoloring, cover it with tin foil, heat the middle layer up and down, 175 degrees, for 25 minutes!