Cloud Leg Mooncakes

Name: Cloud Leg Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Flour; 3/8 cup lard; 1 cup + 1 tablespoon water; 1 tablespoon Powdered sugar; 1 tablespoon honey; 200g Cloud leg stuffing

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

After thinking about filling this cloud leg for a long time, I finally chose this recipe. In fact, I don't like meringue mooncakes at all, but this kind of filling really has to be served with meringue. This is considered a small cloud leg, about 50 grams or so. Seeing its petite figure, it suddenly felt that this cloud-legged mooncake really seemed to be made into a large size to be worthy.

Ingredients

1 cup Flour
3/8 cup Lard
1 cup + 1 tablespoon Water
1 tablespoon Powdered Sugar
1 tablespoon Honey
200g Cloud Leg Stuffing

Cloud Leg Mooncakes

1. Dough ingredients: 1 cup of flour, 1/cup of water + 1 tablespoon, 3/8 cups of lard, 1 tablespoon of powdered sugar, 1 tablespoon of honey Filling: 200 grams of cloud leg stuffing

2. Pour 1/8 cup of flour and all the water in the ingredients into a large bowl, stir evenly with chopsticks, add lard, honey, powdered sugar, and beat with a whisk until it becomes creamy.

3. Add the remaining flour and make a soft dough

4. Divide the dough into 8 pieces, press them into round pieces with a thick middle and thin edges, put in about 25 grams of filling, gather the edges of the dough upwards, and wrap them.

5. Close the mouth down and put it in the baking tray. After everything is done, put it in a preheated oven at 200 degrees. Place a baking tray with water on the middle and lower levels. Bake for about 30 minutes, and the surface will be golden.

Tips:
The skin filling ratio here is about 1:1, and the result is that the skin is not as thick as it is sold. It may be better to use the ratio of 3:2.
Mooncakes are eaten like this and the shells are relatively dry. Let them sit overnight and they will taste better after returning to the oil.