Woolen Five Nuts Mooncake
Overview
Fleece mooncakes were a very luxurious food when I was young, so I have always had a special memory of them. They were actually puff pastry mooncakes, but they were not very common to eat at that time. I happened to have some fillings left over from making five-nut mooncakes, so I had a lot of fun making a handful of furry mooncakes today.
Tags
Ingredients
Steps
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Water-oil dough: 150 grams of flour, 40 grams of lard, 80 grams of water, 2 grams of salt, 15 grams of sugar; put all the ingredients for water-oil dough together and knead into a smooth dough
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Cover the water-oil dough with plastic wrap and leave it at room temperature for 25 minutes
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Pastry: 100 grams of low-gluten flour, 50 grams of lard; knead all ingredients for pastry together until the dough is smooth, cover with plastic wrap and leave at room temperature for 25 minutes
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Divide the dough and pastry into 8 equal balls
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Take a piece of oily dough and press it into a round shape, wrap it in puff pastry and roll it into a round shape
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Roll the round dough into a shape of beef tongue
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Gently roll it up from one end, with the seam facing up
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Cover with plastic wrap and let rest for 15 minutes
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Then roll the rested dough upright into an oval shape, make it as long as possible, and then roll it up
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Cover with plastic wrap and let rest for 15 minutes
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Divide the five-nut filling into 8 portions. This is the leftover stuffing from the last time I made five-nut mooncakes. It has been defrosted after I took it out of the refrigerator early
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Flatten the dough and roll it into a round shape
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Wrap the stuffing and seal it, place it in the baking pan with the seam side down, and press it gently with your hands
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I used chopsticks to dot patterns on the mooncakes. I also drew two little rabbits for the girl. That’s what I mean. My level is limited and I can only look like
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Preheat the oven to 160 degrees and bake for 25 minutes
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Finished product pictures
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Finished product pictures
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Finished product pictures
