Jujube Pastry Mooncakes
1.
Put the oily skin material and the shortbread material into a large bowl separately
2.
Knead into smooth dough, cover with plastic wrap, and relax for one hour
3.
The loose oil skin dough and pastry dough are placed on the kneading pad
4.
Weigh and divide into 24 parts
5.
Take a oily skin dough, press it flat, and then take a shortbread dough and place it on top
6.
Seal
7.
Wrap 24 oily skins and shortbreads in turn, cover with plastic wrap and relax for 15 minutes
8.
Take a dough, press it flat, and roll it up and down from the middle, and roll it out into a strip
9.
Roll from top to bottom
10.
Process all the dough in turn, form a dough roll, cover with plastic wrap and relax for 15 minutes
11.
Take one of the rolls
12.
Press flat, roll it into a strip, don’t roll it repeatedly
13.
Roll from top to bottom
14.
Process all the dough rolls in turn, cover with plastic wrap and relax for 15 minutes
15.
Take a dough roll, press it flat, and roll it into a nearly round shape
16.
Take an appropriate amount of jujube paste and place it in the middle of the skin
17.
Utilize the tiger's mouth to round the pie crust
18.
Squeeze the mouth tightly
19.
Slightly reshape, turn it over into a small ball, and process all the dough rolls and fillings in turn
20.
A plate of 12 jujube paste meringue mooncakes, the surface is brushed with a layer of egg liquid, sprinkled with a little black sesame for decoration, the oven is preheated to 190 degrees
21.
Enter the middle layer of the preheated oven, 190 degrees, about 25 minutes, the surface is slightly yellow, and the cake body expands
22.
Bake out, cool thoroughly and pack it in a box
23.
Looks pretty good
24.
Cut one, the puff pastry is big
Tips:
1. Cover the whole process with plastic wrap to prevent the dough from drying out due to excessive evaporation of water;
2. After completing a major program, relax the dough or dough roll for at least 15 minutes before operating the next program, so that the dough is more stretched, easy to operate, and it is not easy to be mixed due to cracking;
3. When rolling the dough, don't press repeatedly, it's best to roll it into place in one click;
4. The fillings can be increased, decreased or exchanged according to preferences;
5. The baking time and temperature can be adjusted according to the size of your own oven and pastry mooncakes.
