1. Put fine granulated sugar, roasted and diced walnut kernels, roasted melon seeds, peeled and sliced almonds, rock sugar crushed to the size of mung beans, green and red silk, sweet-scented osmanthus, maltose and sesame oil.
2. Sift the fried flour.
3. Mix well to form a dough, cover with plastic wrap and set aside.
4. Put baking soda and boiling water in the container and stir until it melts.
5. Add caster sugar, sesame oil and maltose, mix until emulsified.
6. Pour in flour and make a dough, knead well.
7. After rounding, cover with plastic wrap and let relax for 30 minutes.
8. Divide the loose dough into 10 portions and knead each 25 grams into small cylindrical shapes. Divide the filling into 10 portions and round 50 grams each.
9. Take a dough and flatten it by hand, roll it into an oval dough with a rolling pin, and roll it into a cylindrical shape from top to bottom.
10. Cover with plastic wrap, relax for a while, squeeze the cylindrical dough from the middle, fold the two sides toward the middle, and roll it out into a round dough with a thick middle and a little thinner around the circumference.
11. Close the mouth after filling the stuffing.
12. After squashing and shaping, put it into a baking tray, and pierce the surface with a toothpick.
13. Put the red stamp on it, put it in a preheated 210 degree oven, bake for about 20 minutes, until the cake is colored and ready to go out of the oven.
Tips:Improved self-made red moon cake ingredients:
Cake crust: 300 grams of all-purpose flour (150 grams of high-gluten flour and 150 grams of low-gluten flour), 30 grams of fine sugar, 80 grams of sesame oil,
15 grams of maltose, 1 gram of baking soda, 90 grams of boiling water
Filling: 150 grams of fried flour, 50 grams of sesame oil, 80 grams of fine sugar, 45 grams of roasted walnuts, and fried melon seeds
45 grams, 45 grams of peeled almonds, 30 grams of rock sugar, 25 grams of green and red silk, 25 grams of sweet-scented osmanthus, 35 grams of maltose
specification:
Pie crust: filling=1:1=50g crust: 50g filling=100g
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