A crispy snack for lunch
Overview
During the Mid-Autumn Festival, I have been making mooncakes. The most popular one is the Soviet-style mooncake. This can also be used as a mooncake during the Mid-Autumn Festival. It is also very good as a snack. Why don’t I make one today
Tags
Ingredients
Steps
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Put all the ingredients in the bread machine into the bread machine bucket, start the dough mixing program, and knead until the dough expands. Pack the kneaded dough into a plastic bag, seal it, place it in a warm place, and let it rise for 30 minutes. Ingredients for the dough: 225g medium flour (ordinary flour), 80g lard, 45g powdered sugar, and 90g water. Pastry ingredients: 180g cake flour, 90g lard, 5g purple sweet potato puree, 3g green tea powder, mix all ingredients and knead evenly
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Divide the pastry into three equal portions, add purple sweet potato puree and matcha powder to two portions, knead evenly, then cover with plastic wrap and let rise in a warm place for about 20 minutes.
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While waiting, divide the cloud bean filling and purple sweet potato puree into 14 portions (average 35g each) and roll into balls. Divide the remaining kidney bean filling into 10 portions and roll into balls (average 25g each)
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Take 25g of each cloud bean filling and wrap it in egg yolk
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Knead the balls into balls with your hands, then make the remaining 9 pieces in sequence. When all are done, cover them with plastic wrap and set aside
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Divide the purple and green pastry into 4 equal portions, and divide the original color pastry into 8 portions, and roll them into balls evenly.
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Divide the oily skin into 3 equal parts
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Divide 2 of the 3 pieces of oil skin into 4 equal parts and roll them into balls. Divide the remaining 1 piece of oil skin into 8 equal parts and roll them into balls
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Take a portion of the dough, flatten it with your palms, and wrap it in a portion of purple pastry
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Take a portion of the oil dough, flatten it with the palm of your hand, and wrap it in a portion of matcha pastry
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Roll the dough in the above step into a round shape, place it with the edge facing down, wrap it up and cover it with plastic wrap and set aside. Follow this method to finish all the dough. Note: In this step, the larger puff pastry corresponds to the larger puff pastry, and vice versa.
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Take one of the doughs and roll it into an oval shape with a rolling pin (same operation method for three colors)
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Then roll it up from bottom to top. After everything is rolled up, cover it with plastic wrap and let it rise for 20 minutes
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After all the dough is done, cover it with plastic wrap and let it rest for 20 minutes. Then roll it out again according to the above steps. Cover it with plastic wrap and let it rest for 20 minutes
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Take one of the purple or green dough rolls and cut it in half from the middle with a knife
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Take the cut half roll, flatten it with the palm of your hand, and then roll it out with a rolling pin. It will be slightly thicker in the middle and thinner on both sides
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Turn the rolled out dough over and put in the prepared filling
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Slowly close the mouth, pinch it tightly, with the seal facing down
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Do the same with the remaining purple and green rolls. Roll out the original color roll directly and wrap it with filling
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After everything is done, brush the surface of the original egg yolk cake with egg yolk liquid and sprinkle with a little black sesame seeds.
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Place in the middle rack of the preheated oven, heat up and down to 160 degrees, and bake on the middle and upper racks for about 30 minutes.
