Flip-fried Five-core Moon Cakes
1.
Water and oil noodles: 150 grams of flour, 40 grams of lard, 80 grams of water, 2 grams of salt, 15 grams of sugar; put all the ingredients of the water and oil noodles together and knead into a smooth dough
2.
Cover the water-oil dough with plastic wrap and leave it at room temperature for 25 minutes
3.
Pastry: 100 grams of low-gluten flour, 50 grams of lard; put all the ingredients of the pastry together and knead until the dough is smooth, cover with plastic wrap and leave it at room temperature for 25 minutes
4.
Divide the water and oil crust and puff pastry into 8 equal small balls
5.
Take a piece of water oil and press it into a circle, wrap it with shortbread, and knead it into a circle
6.
Roll out the round dough into a beef tongue shape
7.
Roll up lightly from one end, closing up
8.
Cover with plastic wrap and let stand for 15 minutes
9.
Then roll the awake dough vertically into an oval shape, make it as long as possible, and then roll it up
10.
Cover with plastic wrap and let stand for 15 minutes
11.
Divide the five-core filling into 8 parts. This is the leftover from the last time making five-core mooncakes. Take it out from the refrigerator early and it's thawed.
12.
Flatten the dough and roll it into a round shape
13.
Wrap the stuffing and close it, put it in the baking tray, and press it lightly with your hands
14.
I used chopsticks to dot patterns on the mooncakes. I also drew 2 little rabbits for the girl.
15.
Preheat the oven to 160 degrees and bake for 25 minutes
16.
Finished picture
17.
Finished picture
18.
Finished picture
Tips:
I relived the plot of turning the hair moon cakes back then, and made it with a pious heart. In fact, the process is very enjoyable. As long as the operation is serious, the success rate is still very high, and the shortening effect of lard is better.
