Cloud Leg Moon Cake Practice 2

Name: Cloud Leg Moon Cake Practice 2
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 55g lard; 25g Corn oil; 30g water; 15g honey; 15g White sugar; 250g Cloud leg stuffing

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last time I made a cloud-leg mooncake and the response was good. But I still feel a bit different from the hard-shelled cloud-leg mooncakes I have eaten. Change the recipe to another approach, and do it again. This time, I felt that the leather looked more like that hard shell. The original recipe used ghee and lard at the same time. I didn’t have ghee, so I used all lard. "

Ingredients

150g Flour
55g Lard
25g Corn Oil
30g Water
15g Honey
15g White Sugar
250g Cloud Leg Stuffing

Cloud Leg Moon Cake Practice 2

1. Prepare the dough

2. Pour honey, sugar and water together and stir well

3. Pour the corn oil into the melted lard and stir well

4. Pour the sugar water into the oil and mix well

5. Pour the flour into the bowl and make a nest in the middle

6. Pour a small amount of sugar oil several times

7. Gradually mix with flour

8. Finally it is made into a soft dough

9. Divide the dough into 10 portions

10. The filling is also divided into 10 portions

11. Press the dough into round pieces with a thick middle and thin edges

12. Put the filling

13. Wrap up

14. Put it in the baking tray with the mouth down, press it slightly

15. All done

16. Put it in a preheated 200 degree oven, middle level, bake for about 20-30 minutes,

17. Golden surface, ready to be baked

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.