Su-style five-nut mooncake
Overview
Something unexpected happened. . . . . I always thought that the Mooncake Festival had nothing to do with puff pastry mooncakes like Su-style mooncakes. Because puff pastry is not popular at home, all puff pastry mooncakes must be peeled off to eat the filling. When making cakes at home, why bother making the crust and then peeling it off and throwing it away? However, the days are always a little different. Although I don’t like puff pastry, some people surprisingly want to make Su Yue. In fact, the reason is very simple. Just because one family doesn’t like puff pastry doesn’t mean everyone doesn’t like it. SO. . . . . Su-style white mooncakes, and the five-nut Su-style mooncake fillings that I accidentally made before finally see the light of day.
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Ingredients
Steps
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Water-oil leather: 100 grams of flour, 40 grams of lard, 44 grams of water
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Pour all the ingredients together,
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Prepare dough with moderate hardness and softness
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Pastry noodles: 100 grams of low-gluten flour, 50 grams of lard
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Mix flour and lard
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Knead into dough
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Divide the pastry noodles and skin noodles into 10 equal portions
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Flatten the dough and put the pastry on it
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Wrap it up
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Place the closing edge downward
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Roll out into long strips
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Roll up
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Relax for 5-10 minutes
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Roll it out again
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Roll up
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Relax for 5-10 minutes
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Divide the filling into 10 equal parts
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Take a piece of pie crust and roll it out
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30% off
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Roll it into a round dough and add filling
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Wrap it up
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Place the closing edge downward
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Press one by one
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Add a little water to red yeast powder and mix thoroughly
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Use four chopsticks to put four small dots on the cake
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Place it on the baking sheet and find a good distance
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Put in the oven, middle layer, heat up to 180 degrees, heat down to 210 degrees, bake for about 15 minutes
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The surface bulges and comes out of the oven
