1. The first thing that needs to be explained is that the shortbread mooncake is divided into two parts, the outer skin and the inner filling. Let’s talk about the outer skin, which is divided into oil skin and meringue. The oil skin needs to use 300g of flour, 105g of lard, and 60g of fine sugar. Sugar can also be used. Instead of flour, the same, water 120g, then the puff pastry needs: low-gluten flour 240g, lard 120g, the filling is whatever you like, and one filling is 28g
2. The ingredients are weighed one by one, and then you can mix them. You can also use the bread machine. If you don’t have them, just use your hands. Stir and sort them out. Let them rest for ten minutes to relax the oily crust and meringue.
3. You can choose to prepare it while mixing in the bread machine, each filling is 28g
4. Start weighing the oil crust and puff pastry. This is the easiest and most accurate way for beginners. 18 grams of oil crust, 12 grams of puff pastry, one oil crust with one puff pastry
5. It's all weighed, wrap the pastry with oily skin, it's time to challenge the technique, you need to practice more
6. After wrapping, use a rolling pin to squeeze the leather up. Remember, the mouth of the bag is on the top, so don’t expose the puff pastry inside.
7. It's very simple, just roll it up
8. According to the roll, continue to press with the rolling pin, but this time press from the exit of the roll, press to start the roll, press it slightly
9. The final volume is like this, can you see it? I have been following the above steps to get everything done. Isn’t it cumbersome? There is a quick way, but beginners can’t operate it yet. I’ll tell you next time and wait for your operation to succeed this time. Rear
10. Pick up the rolled one, press both ends in the middle, OK
11. Squeeze it, roll yourself into a round leather
12. Squeeze the leather up with your hands, or use a rolling pin
13. Put the filling in the middle of the crust and start wrapping. Don’t let the filling show out. It really won’t. Just do the same as making dumplings. You can roll it into a ball at the end.
14. Finally, it’s up to your personal preference to press it into a small pie with your hands.
15. By the way, divide it into two times, once at 180 degrees for 10 minutes, and then take it out. Brush the egg liquid first, and then sprinkle with black sesame seeds. Remember, and then bake it again. It's about ten minutes, 180 degrees. It depends on the specific situation, but Probably this number
16. It’s ready to be served after it’s baked. Be careful not to burn it. Isn’t it awesome?
17. You can pack it after it’s cold. I didn’t buy a cake tray specially this time, so let’s go, huhu, it’s okay.
Tips:I am very happy and enjoy the production process. When I do it alone, I will watch the old TV series and then do it. Haha, will you laugh at me? Recently I watched Xiaoyuer and Huawuwei, hehe, and then I am also very careful, that is, when I make a cake, I will watch a TV series. Who told me that I have a good technique of making cakes, hey
