Moon Phase-glutinous Rice Su Yue
1.
Water oil skin method: Pour all-purpose noodles 1, lard 1, and sugar 1 into a bowl, and pour all the warm water into the flour. Quickly stir the flour with chopsticks to make the flour and water form a snowflake-like lump.
2.
Pour the flour lump on the chopping board, turn it a few times with your hands to dissipate the heat, and then knead it vigorously into a smooth dough.
3.
The kneaded dough is shown in the picture. It is recommended to cover the water and oil dough with a damp cloth or plastic wrap to prevent the surface from drying out.
4.
To make shortbread: Mix all-purpose flour 2 and lard 2 and knead vigorously on the chopping board for a few minutes until the lard and flour are completely fused into a dough. The dough may be very dry and loose when you first knead it. Continue to knead for a few minutes and it will become a smooth dough. You must not add any moisture to the pastry dough. The pastry dough can be placed directly open.
5.
Divide the water, oily skin and shortcrust dough into 20 portions, knead them into a circle and set aside.
6.
Take a water and oily skin dough and squeeze it with your palms.
7.
Place a shortbread dough in the center of the water and oily crust dough and wrap it. Squeeze tightly.
8.
Place the dough on the chopping board with the closed end facing up and the smooth side down, and squeeze it with the palm of your hand. Use a rolling pin to roll out the dough into an oval shape.
9.
Roll up the oblong shape from top to bottom.
10.
Roll the dough and flatten it with the palm of your hand again. Roll it out with a rolling pin the second time (again, with the smooth side down) and roll it up from top to bottom a second time. After rolling into the roll as shown in the picture, the making of the meringue is completed. Let the rolled pastry dough stand for about 15 minutes (cover the surface with a damp cloth or plastic wrap to prevent drying).
11.
To make the stuffing with glutinous rice: marinate pork belly with cooking wine, salt and pepper; cut shiitake mushrooms into small pieces; cut chives into small pieces. Mix the marinated pork belly with glutinous rice, shiitake mushrooms, chives, soy sauce, salt, sugar, pepper, vegetable oil, and water. (Be sure not to put too much water, otherwise the glutinous rice filling will be very thin and not easy to pack)
12.
Boil the water in the steamer and steam for 40 minutes. The glutinous rice filling will be cooked.
13.
Use cold water to cool the filling until it can be squeezed by hand, then add the fried cake powder in small amounts according to the softness and thinness of the filling, and mix well by hand while standing.
14.
After the siu-mai glutinous rice filling is done, apply oil to the palm of the hand, divide the filling into 20 portions, and knead it into a ball shape.
15.
When the puff pastry and filling are ready, you can start wrapping. Take a set of meringue dough, flatten it on a chopping board, and roll it out with a rolling pin to form a round dough with a thick middle and thin sides. Put a stuffing on the round dough (the smooth side of the round dough faces out, so that the smooth side becomes the outer skin of the mooncake after wrapping). Wrap it and squeeze it tightly. Pay attention when wrapping, move gently, close the mouth slowly, don't use too much force, so as not to break the puff pastry. No oil or fillings should be stained at the closing, otherwise the closing is not tight and the fillings may be exposed. Put the wrapped dough on the cutting board with its mouth down and let it stand for 15 minutes.
16.
After setting it aside, gently press the dough with the palm of your hand to make the dough flat. When pressing, pay attention to the action to be gentle, if you press it down quickly, the puff pastry will break easily. The dough should be flattened as much as possible, and the thickness should be below 1.3cm.
17.
Place the flattened dough on a baking tray, put the baking tray in a preheated oven with a high and low heat of 200 ℃, and bake it for 25 minutes until the puff pastry is fully swelled, and it is ready to go out of the oven.
