Pretzel Moon Cakes Moon Cakes Traditional Soviet-style Moon Cakes

Pretzel Moon Cakes Moon Cakes Traditional Soviet-style Moon Cakes

1. Prepare all the ingredients, crust, pastry, and fillings. Remarks: 1⃣️Large nuts are put in a fresh-keeping bag in advance and small particles are knocked with a rolling pin. 2⃣️The temperature of the water (use normal temperature water for room temperature above 28 degrees, use warm water below 28 degrees-a little warmer than your hands) (don’t be entangled in how hot the hand temperature is, it doesn’t matter whether it’s left or right)

2. Large Nuts Crushing Diagram

3. Making fillings: Except for the oil, all the dry ingredients in the fillings are mixed evenly, add peanut oil in 2-3 times, and look at the picture of the final state (it can form a dough in the end) (because the humidity of the materials is different, the oil is The number of grams is for reference, add some if you feel it is dry, and reduce it next time if it is wet)

4. Weigh the fillings: 30 grams each, compact it with your palm, and then rub it down slightly!

5. Put all the ingredients into the cook machine or bread machine at one time (there are too many brands of cook machine bread machine, so the stall time can’t be given a specific one) for everyone’s reference. Good mai’s I am 4 stalls 8-10 minutes, Dongling Bread machine is kneading program for 20 minutes

6. Knead to this state

7. Divide the dough into 19 grams each, knead round, cover with plastic wrap and wake up for 30 minutes

8. Shortbread, rub evenly

9. Kneaded pastry, if it is kneaded, put it in the refrigerator and freeze it before operating

10. Divide into 13 grams each

11. The oily pastry is wrapped with oily skin. Remember, the oily pastry should be as soft and hard as possible, not too soft or too hard.

12. After wrapping, roll it out to about 10cm

13. Roll out, wait until all the dough is finished in one roll, roll out two directly

14. Close up

15. Roll out about 15cm, roll up, cover with plastic wrap and wake up for 30 minutes

16. Press down with index finger in the middle, with both sides facing up, press down flat

17. Roll into a circle

18. Put the filling in the middle, close the mouth of the tiger, and then slightly flatten it with the heel of your palm

19. Press the root of the palm flat. At this time, the oven can be preheated at 160 degrees in advance for about 10 minutes.

20. Red pigment ➕ mix evenly with some water, then put in kitchen paper until the paper is completely absorbed, seal

21. Press it gently, spray a little water on the surface

22. Bake at 160 degrees for about 20 minutes

23. Judging the cooked state: baked until the bottom is golden yellow, and the surface is slightly colored

24. The finished filling is moist, the crust is crisp, drooling, and one is eaten out of the oven

25. Crisp effect! Little fairies, hurry up and hand in your homework, and it’s worthwhile to edit the video until midnight ^_^^_^^_^

Tips:

Note: You skin is half the battle. If your oil skin leaks, it will break easily. Sorry, you are one step closer to failure. Take a closer look at the recipe...