Su style five-nut ham mooncake

Overview

I thought that the Mooncake Festival was over. Never thought that at this time, there would be a chance to see Su Yue again. If you want something salty, it doesn't matter. Guangyue's five-nut ham filling can be used. Su Yue is compatible with Guang Yue's fillings, but Guang Yue is not compatible with Su Yue's fillings. It’s still a Su-style white mooncake, distinguished from the previously made five-nut mooncake by three dots.

Tags

• baking
• cake flour
• five-nut ham stuffing
• flour
• lard
• monascus water
• water

Ingredients

Steps

1. 1 Water-oil leather: 800 grams of flour, 32 grams of lard, 35 grams of water

   

2. 2 Pour all the ingredients together,

   

3. 3 Knead into a dough of moderate hardness

   

4. 4 Pastry noodles: 80 grams of low-gluten flour, 40 grams of lard

   

5. 5 Pour flour and lard together

   

6. 6 Knead into dough

   

7. 7 Divide the pastry noodles and skin noodles into 10 equal portions

   

8. 8 Flatten the dough and put the pastry on it

   

9. 9 Wrap up

   

10. 10 Close the mouth downward

    

11. 11 Roll out into long strips

    

12. 12 Roll up

    

13. 13 Relax for 5 minutes

    

14. 14 Roll it out again

    

15. 15 Roll up

    

16. 16 Relax for 5 minutes

    

17. 17 Divide the filling into 10 equal parts

    

18. 18 Take a piece of pie crust and roll it out

    

19. 19 30% off

    

20. 20 Roll it into a round dough and add filling

    

21. 21 Wrap up

    

22. 22 Place the closing edge downward

    

23. 23 Press flat

    

24. 24 Dip three chopsticks into red yeast water and put three small dots on the cake

    

25. 25 Place it on the baking sheet and find a good distance

    

26. 26 Put in the oven, middle layer, heat up to 180 degrees, heat down to 210 degrees, bake for about 15 minutes

    

27. 27 The surface bulges and comes out of the oven