Intoxicating Soviet-style Moon Cakes
1.
First, make the water and oil skin, mix the all-purpose flour and white sugar into a larger container, push the flour away to leave a circular space in the middle, and put the lard in the middle
2.
The hot water is poured on the lard along the middle position
3.
Stir gently with a spatula to dissolve the lard first
4.
Then use a spatula to mix the surrounding flour until it is basically a dough
5.
Then knead it by hand for 5 minutes, knead it into a relatively squishy dough without filming
6.
Wake up with plastic wrap for 30 minutes
7.
Next, make the shortbread, put the low-gluten flour and lard in a large bowl
8.
Knead the flour with your hands while pressing to make the flour evenly into a dough
9.
Also wrap it with plastic wrap and proof it with water and oily skin
10.
Sprinkle dry powder on the panel, gently push the water and oily skin into a uniform round shape with the palm of your hand, wrap it in the shortbread, wrap the shortbread into the mouth like a bun and squeeze tightly
11.
With the mouth facing upwards, gently squeeze the dough with your hands
12.
Sprinkle dry flour on the chopping board, and use a rolling pin to roll the dough into a rectangular shape of 30 cm wide and 20 cm thick. Pay attention to the strength to be even. Do not roll the dough into the dough. There will be bubbles during the rolling process. Use a toothpick to gently poke
13.
Fold one third of the dough to the middle
14.
Then fold the other end toward the middle and make three layers
15.
Then use a rolling pin to roll out a rectangle with a length of 45 cm, a width of 20 cm, and a uniform thickness. (bubbles appear during the rolling process and gently poke with a toothpick). Then roll up the dough easily from the long side. Be sure to roll it tightly. Use both hands. Slowly roll from one end. The protruding part of the two ends can be gently pushed in to make it flat. The thickness of the rolled noodles should be even
16.
After all the rolls are finished, gently pinch the strips of noodles back and forth with your hands. Be sure not to roll the noodles, otherwise they will be mixed and crispy. Don't let the noodles loosen. If the rolled dough is loose, it is wrong. It should be firm
17.
Cut into 45 grams each with a knife, cover with plastic wrap and relax for 15 minutes
18.
If you want to see a layer of pastry on the surface of the mooncake, put the squeezer upright and squeeze it into a round shape with the palm of your hand. If you want to make the surface of the mooncake smooth, press the squeezer horizontally to form a flat circle.
19.
It can be pressed several times until the diameter is about 9 cm.
20.
The red bean paste is divided into 30 grams each
21.
Wrap the red bean paste
22.
Narrow the mouth to form a small point, and squeeze the small point to one side.
23.
Put it into the baking tray with the mouth down, and use your fingers to squeeze each to a 2 cm thick round cake. At this time, you can use food coloring to print your favorite pattern on the surface of the moon cake
24.
Preheat the oven to 190 degrees, and bake at 190 degrees for 15 minutes
25.
Take it out and turn it over
26.
Continue to bake at 190 degrees for 15 minutes
27.
carry out. Just let it cool!
Tips:
1. The temperature of the oven should be determined according to the actual situation of the oven at home, after all, each oven is different
2. This recipe can also be made into small packets of pastry, divided into 14 evenly, 25 grams of bean paste stuffing is filled with one egg yolk each
3. Printing can be done by purchasing a small mold, and you can paint whatever you like
