Do Not Use The Oven to Make Moon Cakes: Soviet-style Pretzel & Jujube Mud Moon Cakes
1.
Salt and pepper hemp seed stuffing: dried and cooled prickly ash, pulverized with the grinder of a food processor;
2.
Put 50g of flour and 50g of glutinous rice flour in a pot, slowly roast on low heat until slightly yellow, turn off the heat and cool;
3.
Roasted black and white sesame seeds
4.
Watermelon seeds, pumpkin seeds and pine nuts are roasted;
5.
Peanuts and walnuts are roasted and peeled;
6.
All the nuts except sesame seeds, put them in a fresh-keeping bag after being completely cooled, and press them into coarse grains with a rolling pin;
7.
Put all the nuts, fine sugar, salt, pepper powder (3g), 50g lard into the fried powder;
8.
Stir evenly;
9.
Divide into 5 portions before use.
10.
Pine nut jujube paste filling: Wash the jujube, add proper amount of water and cook;
11.
Peeling and removing kernels;
12.
Put the jujube meat into the pot again, add brown sugar and salad oil, and fry until the proper humidity is dry;
13.
After cooling completely, add the fried pine nuts;
14.
Stir well; divide roughly into 5 portions before use.
15.
Cake making: 150g ordinary flour, 30g fine sugar, 10g maltose, 50g lard, put in a large bowl, knead into uniform coarse grains;
16.
Add 50g water (increase or decrease as needed);
17.
Make a uniform dough with water and oily skin, cover with plastic wrap and relax for 20 minutes;
18.
Put 150g of ordinary flour and 75g of lard into a large bowl;
19.
Mix into shortbread dough, cover with plastic wrap and relax for 20 minutes;
20.
Divide the water and oil skin dough into 10 portions;
21.
Divide the pastry dough into 10 portions;
22.
Pastry wrapped in water and oil, like a bun, pinch and close the mouth;
23.
With the mouth facing upwards, roll it up and down into a tongue shape of about 15cm;
24.
Roll up from top to bottom;
25.
Cover with plastic wrap and relax for 15 minutes;
26.
Close up and roll out into a long shape;
27.
Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes;
28.
Pinch the closed side and both ends in;
29.
Round
30.
Close up and roll out into a round dough;
31.
Pack a salt and pepper filling;
32.
Tighten your mouth with a tiger's mouth;
33.
Also pack an appropriate amount of jujube paste stuffing;
34.
Make a round cake about 1cm thick, and take a flat surface and round edges on a very flat surface;
35.
Heat a frying pan, 5 pcs a pan, without oil, and cook slowly over low heat. Keep it on a low or low heat, turn it over 1 to 2 times in the middle, add a lid, and fry for about 15 to 20 minutes, until the surface of the mooncake is colored.
36.
After being branded, place it on the table and let it cool before you can enjoy it.
Tips:
1. The jujube paste filling is relatively soft, so it should be fried a little bit, it is easier to handle when filling; pine nuts are baked and added before filling;
2. Freshly ground pepper powder is used for the salt and pepper filling, which has a strong taste, so only 2 or 3 g is enough. If you use commercially available pepper powder, you can add a little bit more; you can also use salt and pepper powder, which is about 5g, so no more salt. The safest way is to add a little less first, taste the taste and then make adjustments;
3. When making pie, whether it is pastry or filling, it must be tightly closed, otherwise it will be mixed with pastry or unfilled;
4. It can be baked in an oven at 180 degrees for 20 to 25 minutes, turning it over once in the middle, until both sides are golden brown.
5. The filling can be matched by yourself, as long as you like it.
6. For the production of lard, please refer to my log: Hong Kong-style wife cake.
