Pepper and Onion Mooncakes
1.
Take a clean basin, add the various ingredients of the filling, stir evenly, and let stand for half an hour. Salt, pepper powder and pepper are recommended to be sautéed on a low fire for a minute or two before adding to the cooler, which is more delicious. Don't add the glutinous rice flour all at once, as the dryness and wetness of the filling gradually increase, and it is enough to knead it into a dough.
2.
The water and oily skin materials are added to the bread machine or chef's noodle bucket in the order of water first, flour then lard, and stirred into a dough.
3.
Knead the water and oil skin into a smooth dough, preferably pulling out the glove film. Because the weather has been too hot recently, the lard has been melting, I am in a hurry, so my glove film is not good, I suggest you search for the tutorials of the great god on the Internet.
4.
After kneading the water and oil skin dough, divide it into two evenly, round it, and cover it with plastic wrap and let it stand for half an hour.
5.
Take a pot, add the pastry ingredients, and mix well.
6.
Divide the well-mixed shortbread into two equal parts and let stand for half an hour. The temperature on my side is too high recently, the lard melts so badly, so I can’t make it into a small smooth ball, keep it in the refrigerator.
7.
When the water and oil skin is standing still, we come to divide the filling into 30-35 grams. The more can be sealed in a fresh-keeping bag or a fresh-keeping box and stored in the refrigerator until the next use.
8.
Take a dough made of water and oily skin, roll it out with a rolling pin, and then put it in a shortbread to wrap it up. The process is the same as making buns. Because the weather is hot and in a hurry, I forgot to take pictures in the previous step.
9.
Seal the wrapped dough down, roll it into a rectangular shape with a rolling pin, then carefully turn it over and fold it in three from left to right. When rolling the dough piece, roll it one by one, that is, push it down or up to the top, don't roll it back and forth.
10.
Roll out the dough again into a rectangular piece and roll it up from left to right.
11.
Then divide this roll into 8 equal parts as much as possible.
12.
Take a small piece of dough, fold it down or in half, and arrange it into a spherical shape. Then roll it into small round pieces like a dumpling wrapper. Push it to the top when you roll it out. Don’t roll it back and forth. It will break easily.
13.
Carefully pick up the small round piece, hold it in your palm, and put a filling.
14.
Then wrap it up like a bun. If the dough is not big enough, use a tiger's mouth to slowly push the dough up until it closes. Pinch it tightly, or it will burst during the baking process.
15.
Complete the remaining dough one by one and place them in the baking tray one by one. If you think the dough is too high, you can gently squeeze it, don't use too much force, it will crush it. Preheat the oven at 190 degrees for 10 minutes. Originally I wanted to print a blessing, but the red yeast powder was not easy to use, so I got half of the seal in the end.
16.
Put the bakeware into the middle and lower layer of the oven at 180 degrees for 25-30 minutes. The specific temperature and time are adjusted according to your own oven. After being baked, let it cool, put it in a bag, and store it tightly. If you make it yourself, it is recommended to eat it in one week.
Tips:
1. Because there are too many steps to make the whole moon cake, it is divided into two recipes. Please refer to the previous recipe for the detailed production process of the filling.
2. This is a Soviet-style moon cake, which does not require a very delicate layer of pastry, so the method of large pastry is used. For the specific production process, please search for other great gods on the Internet. I used the ah 511 Soviet-style pretzel mooncake made with water and oily crust. The filling was prepared by myself.
3. When rolling the dough, pay attention to the rolling pin not to roll back and forth, but to push it to the top. Rolling back and forth will easily break the skin.
4. The baking temperature of this moon cake is about 170-180, and the time is about half an hour. The specific temperature and time are adjusted according to your own oven.
5. When freshly baked, this cake is a bit dry, but after bagging and sealing, the moisture will be regained and the taste will be better.
