Cloud Leg Mooncake

Overview

It seems that I haven’t made cloud leg mooncakes in a year or two or three. There are too many mooncakes this year, so I just use the planned cloud leg mooncake fillings to make cloud leg mooncakes and then call it a day. There is no water in the original recipe, so I had to turn out the cloud leg mooncakes from previous years as a reference. So the planned 3:2 skin filling became about 2:1 due to the addition of water. But it doesn’t matter, the skin filling ratio of 2:1 will not appear to be less filling, and the cloud leg mooncakes are not thin-skinned and filled with large fillings. Something was going to happen that day, so I couldn't focus on the mooncakes undividedly. The fillings were filled before the dough was loose enough. I hope it won't be too serious. Referring to the baking temperature of Yunzu mooncakes in previous years, this oven always shows that the base fire is too high. According to the temperature settings in previous years, it should be just right, right? However, this oven is always unexpected. When the top and bottom settings are the same, the bottom fire is always too high. When the top and bottom settings are set to low, the bottom fire is always insufficient. The bottom of the cloud-leg mooncake failed to bake to the desired brownish-red color, and it was a bit impossible to continue baking the bottom, because the result of absent-mindedness was that the filling of the mooncake was exposed. Well, this year is not suitable for making mooncakes, so let’s stop there. . . . .

Tags

• pastries
• old man
• mid-autumn festival
• students
• all-purpose flour
• baking powder
• cloud legs mooncake filling
• honey
• lard
• baking soda
• powdered sugar
• water

Ingredients

Steps

1. 1 Cake crust: 250g all-purpose flour, 125g lard, 20g powdered sugar, 17g honey. 3 grams of baking powder, 0.5 grams of baking soda, 65 grams of water. Filling: 220 grams of cloud leg mooncake filling

   

2. 2 Pour water, powdered sugar, and honey into a large bowl and stir evenly.

   

3. 3 Sift in one-third of the flour and mix well.

   

4. 4 Add lard and mix well.

   

5. 5 Sift the remaining flour, baking powder and baking soda,

   

6. 6 Knead into a uniform dough, wrap in plastic wrap and rest for 1 hour.

   

7. 7 Divide the dough and filling into 12 equal parts,

   

8. 8 Take a piece of dough, shape it into a round cake, and add fillings.

   

9. 9 Wrap it up and pinch it tightly.

   

10. 10 With the seam facing down, flatten slightly and place in a baking pan.

    

11. 11 Place in the oven, middle layer, heat up to 200 degrees, lower heat to 180 degrees, and bake for about 15-20 minutes.

    

12. 12 The dough turns brown and comes out of the oven.