Beijing Style Self-made White Moon Cakes
1.
Prepare ingredients: 200 grams of all-purpose flour, 10 grams of soft white sugar, 100 grams of lard, 4 grams of baking soda, 50 grams of boiling water, 240 grams of jujube puree and walnut filling;
2.
First mix lard, soft sugar and boiling water together and stir well;
3.
Add baking soda to 2 and mix well;
4.
Add all-purpose flour in 3 and mix well to form a dough, which is the crust;
5.
After relaxing 4 for 30 minutes, divide it into 30 grams each;
6.
Divide the jujube puree and walnut filling into 20 grams each;
7.
Wrap the jujube puree and walnut filling with the skin, tighten the joint;
8.
Stamp the surface of 7 and place it on the baking tray;
9.
Preheat the oven at 170°C for 6 minutes;
10.
Put 8 in the preheated oven, layer 3, and bake at 170 degrees for 15 minutes.
Tips:
1. When adding baking soda, the temperature in step 1 cannot exceed 40 degrees;
2. When adding flour, the mixing time should not be too long, otherwise it will tend to become gluten;
3. When the dough is loose, cover it with plastic wrap, otherwise it will dry easily.
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making friends, please adjust the baking time appropriately according to the power and temperature difference of your own oven.