Pretzel Soviet Mooncake

Name: Pretzel Soviet Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 80g lard; 45g water; 3g salt; 10g Powdered sugar; 50g Cooked flour; 50g Cooked glutinous rice flour; 30g Sugar; 50g Cooked peanuts; 20g Ripe cashews; 40g Cooked black sesame; 40g Cooked white sesame; 1 tsp Salt and pepper; a little Red yeast powder

by Moonfall Wu Cry (from Tencent...)

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The Mid-Autumn Festival is coming soon, and there is no time to make mooncakes. Today is Saturday. I’m going to my mother’s house for dinner in the evening. I am at work in the morning. I can finally take a break after eating at noon. I think I should make a few months cake and bring it to my parents to eat. Mooncakes should be given out during the Mid-Autumn Festival. Naturally, the ones bought are not as good as those made by my daughter. But my father had high blood sugar and hardly eat sweet ones, so he took this salt and pretzel-style mooncake. The filling is very fragrant, the sugar is very little, the salt and pepper taste, and the layers are crispy, with the feeling of old-fashioned moon cakes.
The key is that when I made it for my father last year during the Mid-Autumn Festival, my father was very happy and said that he had never eaten such a delicious moon cake! It was the first time I made it. In fact, I felt that the filling was too light and didn't adjust well, so I tasted it when I made the filling today (because the filling is already cooked and edible). Haha! Dad said that it is indeed better than last year! Very happy! When eating, you have to catch it with your hands, because it's so crispy and so crispy!

Pretzel Soviet Mooncake

1. Make the filling first: Fry all the ingredients in the ingredients over a low fire. Flour and glutinous rice flour can be sautéed together on a low fire until they are slightly yellow. cool down

2. After cooling, put it into a fresh-keeping bag and crush it with a rolling pin

3. Then mix all the filling materials together, if it is too dry, you can add some salad oil. Don’t need too much, just form a group

4. Divide into 10 pieces. In fact, it doesn’t matter if I pack more or less. I didn’t use up all the filling when I wrapped it, and there was still a little bit left.

5. Put all the ingredients (100 grams of flour, 30 grams of lard, water, salt, and sugar) together to form a dough. Don't add all the water at once, add it slowly. Knead thoroughly and evenly, it feels as soft as an earlobe. The kneaded water and oily skin is sealed with plastic wrap and let it stand for 30 minutes. I added a pot lid and the effect is the same.

6. The pastry ingredients (100 grams of flour and 50 grams of lard) are also kneaded. Seal and let stand for 30 minutes

7. Water oil leather and oil products are divided into 10 each

8. A water and oil leather bag into a shortbread

9. After wrapping all, cover with plastic wrap

10. Take one and roll it into a tongue shape

11. Roll up. Roll it all up, cover with plastic wrap, let it rest and relax for 15 minutes

12. After the relaxation is over, take a squeeze and roll it out again

13. Roll up again. 10 are done one by one, cover with plastic wrap and let stand for 15 minutes

14. Take one and press it in the middle with your index finger, and fold both ends

15. Roll out into a round shape, wrap the stuffing, close the mouth and pinch tightly, face down, and put it into the baking tray

16. Use red yeast rice powder to add water to dissolve, take a bottle cap and dipped it, and print a circle on the moon cake to decorate it, simple and beautiful

17. Oven at 190 degrees for about 25 minutes

Tips:
You must be patient when making pastry, and be gentle when you roll it out, so it will be as crispy as the above, and the fragrance will be drooling!