Pastry mooncakes
Overview
Nowadays, there are more and more varieties of mooncakes, and the fillings are also various, including meat, vegetarian, sweet and salty. Many people, especially the elderly, still love traditional Su-style (merry) mooncakes. My mother is like this. Every year she asks for puff pastry mooncakes with soft and salty fillings. She says that only mooncakes like this are traditional and she is the leader in the mooncake industry. I was surprised when my mother said this. It has become my mission to make puff pastry mooncakes every year. In previous years, I made them with pepper and salt fillings, but this year I replaced them with meat floss and egg yolk, and added a little mochi, which gave them a particularly soft and glutinous texture.
Tags
Ingredients
Steps
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Prepare the ingredients to be used. The lard is bought and boiled in fat. The salted egg yolk is frozen and needs to be thawed in advance and soaked in corn oil overnight.
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Put all the ingredients for the oil dough into a basin and knead into a dough. No need to knead, just form a ball.
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Press and mix the pastry ingredients with a spatula, then use your hands to evenly form a ball. Pack the dough and pastry in plastic bags respectively. If you make it the next day, put it in the refrigerator overnight. If you make it the same day, let it rest for about an hour. The refrigerated dough needs to be warmed up before cooking.
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While the dough is resting, work on the mochi. Pour freshly boiled water into the snowskin mooncake pre-mixed powder and stir while mixing. The pre-mixed powder is cooked powder and can be mixed with boiling water.
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When the mochi is warm with your hands, knead the dough until the dough is smooth. The film can be pulled out from the kneaded mochi, and wrap it in plastic wrap for later use.
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Put the salted egg yolk into a steamer and steam until cooked. Steam for about 10 minutes after boiling.
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Crush the steamed salted egg yolk with a spoon while it's hot. The hot egg yolk is very easy to crush.
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Add the meat floss and mix well. Finally, add the softened butter at room temperature and mix well.
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Mix the egg yolk and meat floss filling well and knead it into a ball with your hands. If the room temperature is too high, you can put it in the refrigerator for a while.
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Knead the egg yolk and meat floss into 15g/piece balls, divide the red bean paste into 15g/piece balls, divide the mochi into 12 evenly, and place the divided fillings in the baking pan.
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Knead the red bean paste with your hands, wrap in egg yolk and meat floss, wrap tightly and seal.
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Knead the mochi with your hands, wrap it in the bean paste and egg yolk, pinch it tightly, and prepare everything in order.
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All the fillings have been processed and the dough has risen. The dough at this time is very easy to knead. You can pull out a thin glove film with just a little kneading. When making puff pastry, try to use high-gluten flour for the dough, because it has high gluten and is not easy to break the pastry, and the puffing effect is very good.
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Divide the kneaded oil skin into 12 pieces, each weighing 22 grams. The pastry is also divided into 12 pieces, each weighing 12.5 grams. Cover with plastic wrap and let rest for 15 to 20 minutes.
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Wrap the pastry with the risen oil skin, wrap it tightly with a tiger's mouth push-up method, and do everything in sequence. Cover with plastic wrap and continue to rise for 15 minutes.
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Take a piece of dough after proofing and flatten it, turn it over, roll it up and down, roll it up from top to bottom, do everything in order, cover it with plastic wrap to prevent the skin from drying out, and continue proofing for 15 minutes.
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After the dough has risen, roll it out from top to bottom, roll it up from top to bottom again, cover it with plastic wrap and let it rise for 15 minutes.
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After the dough has risen, fold the two ends toward the middle, flatten and roll out into a round piece, add the filling and wrap tightly. It is best to roll the dough into a larger size so that it can be packed easily.
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Place the wrapped mooncakes on the baking sheet and flatten them with your hands. Dissolve the red pigment with an appropriate amount of water, and use a mold dipped in the pigment to cover the mooncake.
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Preheat the oven to 170 degrees with the upper and lower tubes. After preheating is in place, place the baking sheet in the middle and lower layers and bake for about 25 minutes.
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The mooncake skin is very thin and the fillings are cooked. The baking temperature should not be too high to prevent the surface from getting too dark. Keep an eye on it while baking and take it out immediately if you notice it is getting colored.
