Red Bean Paste and White Crust Mooncakes
1.
Sift 100 grams of all-purpose flour into a glass bowl, add 35 grams of softened lard, 35 grams of water and 10 grams of powdered sugar
2.
Knead into water and oily skin, wake up for 20 minutes
3.
Sift 80 grams of low-gluten flour, pour it into a glass bowl, add 35 grams of softened lard
4.
Knead into shortbread and wake up for 20 minutes
5.
Roll out the water and oily skin into a round shape and put on the shortbread
6.
Pack it, try not to pack in air, pinch the mouth tightly
7.
Roll out with a rolling pin, being careful not to leak
8.
Three folds
9.
Roll out into rectangular slices
10.
Roll up from one end
11.
Cut into 9 equal parts
12.
Flatten the dose
13.
Roll out
14.
Bean Paste Balls
15.
Close your mouth and squeeze, reunion
16.
Wrap the rest of the ingredients into the bean paste ball
17.
White sesame seeds on top
18.
Put into the oven, 180 degrees, up and down, bake for 20 minutes, the baked shortbread cookies will be crispy with a light touch.
Tips:
1. You must wake up for enough time before using the water, oily skin and shortcrusted noodles, which is easier to operate.
2. The lard can be replaced with salad oil or butter, but the taste will be reduced accordingly;
3. The baking time can be adjusted according to the temperature of your own oven.
