Cloud Leg Moon Cake Practice 2
1.
Materials:
Pastry dough ingredients: 150 grams of flour, 55 grams of lard, 25 grams of corn oil, 30 grams of water, 15 grams of honey, 15 grams of white sugar Filling: 250 grams of commercially available cloud leg stuffing
2.
Pour honey, sugar, and water together and stir well. Melt the lard, pour in corn oil and mix well. Pour the sugar water into the oil and mix well
3.
Pour the flour into another bowl, make a nest in the middle, pour in a small amount of sugar oil several times, and gradually mix with the flour to form a soft dough, which is about the same as the earlobe.
4.
Divide the dough into 10 parts, and divide the filling into 10 parts. This will give you about 50 grams of moon cakes.
5.
Take a piece of dough, press it into a thick round piece with a thin edge, put in the filling, wrap it, and place it down
6.
Put it in a baking tray and press it slightly to form a flat round shape. Put it in a preheated 200 degree oven, middle layer, bake for about 20-30 minutes, the surface will be golden and out of the oven.
Tips:
The mooncakes made here are about 50 grams each, with a 1:1 ratio of skin to filling. You can also press 3:2 if you like thicker ones. It is not recommended to reduce the ratio of skins. The characteristic of the hard-shelled mooncake is that layer of skin, which is too thin to make it feel that way.
