1. First make shortcrust pastry. Pour white granulated sugar, maltose and baking soda into a bowl, then pour in boiling water, stir well and pour in sesame oil. Continue to stir evenly. Pour in 200 grams of flour. Knead the flour and other ingredients into a dough. Put the dough on the chopping board, and then take out the strength of your bread kneading, and knead the dough vigorously for 20 minutes until the dough becomes very smooth and elastic. Roll the kneaded dough into a rectangular piece with a rolling pin. Roll out the dough, fold the two sides to the middle
2. Fold the dough sheet in half again. It is similar to a quilt made of puff pastry. This is the first 40% discount. Place the stacked dough sheet horizontally on the chopping board, and roll out the rectangular dough sheet again. And again 40% off. Repeat this process 2-3 times for a total of 3-4 times for a total of four folds. Until the surface of the dough becomes very smooth and flat. The folded dough is rolled out again and rolled into a cylinder. Rolled dough, cut into 10 small doses
3. Next, make the filling. Pour white granulated sugar, sesame oil, sugar osmanthus, cooked flour into a bowl. Then pour in the melon seeds, chopped walnuts, rock sugar, and mix all the ingredients with your hands to form a filling. Put the filling on the chopping board and shape it into a rectangle by hand. Also cut into 10 equal parts with a knife. Take a small pastry paste, place it on the cutting board with the cut side up, and roll it into a round dough with a rolling pin
4. Roll out the round dough and wrap 1 part of the filling. After the fillings are wrapped, the red moon cakes are formed. Place the wrapped mooncakes on the baking tray with the mouth facing down. After wrapping all the moon cakes in turn, dip a little red food coloring on the cap of the drink bottle, and print a red circle on the top of the moon cake. Put the baking tray into the preheated oven, 200 degrees, medium level, upper and lower heat, and bake for 25-30 minutes, until the surface of the mooncake turns brownish red
Tips:1. Tap Laihong belongs to short pastry moon cakes. The difference from other mooncake crusts is that the pastry dough must be kneaded thoroughly. Although it does not need to be kneaded at least to the expansion stage like making bread, it must be kneaded to be very chewy and elastic. Therefore, when making this mooncake, please be sure to put more effort into kneading the dough to make the pastry more crisp and delicious;
2. To make pastry, there is traditionally a process called "squeezing", which is to put the kneaded dough in a noodle machine, press it into thin noodles, and repeat it several times. It can make the dough more uniform, tougher, more coherent between the tissues, and make high-quality products. Because the family does not have an industrialized noodle press and the weight of the dough is small, the dough is folded in quarters 3-4 times (that is, the 5-8 steps of the production step), instead of pressing. This is one of the keys to making a good shortcrust pastry, don’t omit it;
3. The circle on the surface of the self-made red is called "mill water stamp". In fact, it is not printed with pigments, but "mill water" made of maltose, honey, alkali, etc., and it turns dark red after baking. But for convenience, I used red food coloring instead. If there is no pigment, you can use cocoa powder dipped in water instead, the stamp on the stamp is dark black, and it is pretty;
4. One of the characteristics of Zilaihong is the full flavor of sesame oil. If you are not used to sesame oil that smells too strong, you can replace part or all of the sesame oil with soybean oil or corn oil when making it.
