Chuan Crisp Mooncake (imitating Old Dingfeng)

Name: Chuan Crisp Mooncake (imitating Old Dingfeng)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Plain flour; 140g Invert syrup; 70g Salad oil; 7g Shuiyi; 4g Jianshui; 20g pure water; 700g Stuffing; Pastry dough; 200g Flour

by Xiao Mo Ma Ma

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have been working in Beijing. I returned to the Northeast after having a baby. It was the first time I ate Lao Dingfeng’s Sichuan crisp moon cakes. They were delicious! If I want to make it myself, I don’t have a recipe to go to the kitchen. I just improved it based on the recipes of Shuanghe Crisp and Cantonese-style moon cakes searched on the Internet. Normally, sesame oil should be put, but I don’t like it, so I changed it to salad oil and recorded it so that I didn’t have to look for it every time I made it.
I like to eat thick-skinned mooncakes. I made 75g mooncakes with 40g skins and 35g fillings. There is a total of 75g mooncakes. You can make about 20 mooncakes, but I still think the skin is too thin! It feels like eating stuffing! Moon cakes moon cakes! Just want to eat biscuits!
Please read the tips before you do

Ingredients

Chuan Crisp Mooncake (imitating Old Dingfeng)

1. Put the flour into the basin, dig a hole in the middle, pour in the salad oil, inverted syrup, water, soap and purified water, mix well with a scraper in a circular motion, mix the flour bit by bit, and finally mix it with your hands. Smooth dough. Put it in a fresh-keeping bag.

Chuan Crisp Mooncake (imitating Old Dingfeng) recipe

2. Knead 200 grams of flour and 100 grams of salad oil into a dough by hand, and put it in a fresh-keeping bag.

3. Divide the dough into 25 g portions, which can be divided into 20 small doses. Divide the pastry into 15 g portions.

4. Wrap a portion of pastry noodles with a portion of syrup dough, and close the mouth with a tiger's mouth.

5. After everything is wrapped, use a rolling pin to roll it out into a tongue shape, and then gently roll it up from top to bottom.

6. After all the rolls are finished, take a potion, gently fold the two sides toward the middle, and press flat with the other hand to fill the stuffing.

7. Wrap a filling with a tiger's mouth to close the mouth, round it, roll it in the extra amount of flour, pat off the excess flour, and place it in the mold to form a shape

8. Spray a layer of water mist on the finished mooncake with a watering can, preheat the oven to 200 degrees, bake for 5 minutes, if you don’t brush the egg liquid, you can take it out and brush the egg liquid, cool it down by 180 degrees, and bake it for another 20 minutes. Brush the egg yolk liquid, and then bake it in the oven. It's also very good, won't brush off the pattern! But the point is to brush gently!

9. The mooncakes are baked and allowed to cool, sealed and returned to the oil for 2 days before eating.

10. After the oil is returned, it is very soft layer by layer, and the taste is straight off after a bite! Especially delicious!

Tips:
The process of wrapping and rolling the dough must be careful, gently, otherwise it will be easy to break and crack, but there is no problem with a little cracking, and it will not affect the finished product! It will not be seen after the oil is returned. You can start to pack the noodles when you make it together. You don't need to wake up the noodles, as the noodles will become gluten and crack. Shuiyi did not directly replace it with syrup, and the effect was not significant.
According to different flours and seasons, the amount of oil in the shortbread can be adjusted. One gram less than one gram of each dough has little effect. After all, it is eaten by yourself, not for sale, and it will probably not affect the finished product. Pastry dough is not as easy to demold as Cantonese style, it is easier to maintain the pattern with more powder to demold!