Meringue Five-core Moon Cakes
1.
[Water and oily skin] 30 grams of lard; 200 grams of ordinary flour; 100 grams of water; 20 grams of caster sugar [Puff pastry] 150 grams of ordinary flour; 80 grams of lard
Put all kinds of nuts together, forget to put the melon seeds inside and take pictures, and put them later
2.
Put the cooked glutinous rice flour, black sesame powder, sugar and corn oil into it and stir evenly. If it feels dry, add some water, don’t add too much, just knead it into a dough.
3.
Take 40 grams of five-nut stuffing and knead it into a ball
4.
Mix all the ingredients in the oil skin, cover with plastic wrap and wake up for 30 minutes
5.
Mix the pastry ingredients into a dough, don’t knead too much, cover with plastic wrap and wake up for 30 minutes
6.
Divide the wake-up oil skin into 16 portions each, and cover with plastic wrap
7.
Take a portion of the oily skin and put it in a portion of the shortbread
8.
Close up and wrap, after wrapping all, cover with plastic wrap and let stand for 15 minutes
9.
Roll out the round dough into a beef tongue shape
10.
Roll up from top to bottom. Wrap everything, cover with plastic wrap and let stand for 15 minutes
11.
Then roll the awake dough vertically into an oval shape, making it as long as possible
12.
Roll up again
13.
Cover with plastic wrap and let stand for 15 minutes
14.
Take a copy and press the two ends to the middle as shown in the picture
15.
Flatten the dough, roll it into a round shape, and wrap it with the five-core filling
16.
Brush a layer of egg yolk liquid, sprinkle with black sesame seeds, and cook the middle layer at 180 degrees for about 30 minutes
17.
Finished picture
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