Red Moon Cake
1.
Prepare materials.
2.
Pour 40 grams of flour into the pot and fry on low heat until slightly brown.
3.
Chop the cooked walnuts with a knife.
4.
Wash the raisins and dice the hawthorn strips for later use.
5.
Pour white granulated sugar, sesame oil, sweet-scented osmanthus, and cooked flour into a bowl. Then add melon seeds, chopped walnuts, rock sugar and mix well to form fillings.
6.
Pour white granulated sugar, maltose, and baking soda into a bowl, stir well and pour in sesame oil.
7.
Add 200 grams of flour and then add boiling water.
8.
Knead the dough thoroughly for about 15 minutes, and knead well.
9.
Roll the kneaded dough into a rectangular piece with a rolling pin.
10.
, Fold the two sides toward the middle of the rolled dough.
11.
The folded dough piece is like a quilt and then folded in half.
12.
Place the stacked dough sheet on the cutting board horizontally, and roll out the rectangular dough sheet again. (Repeat the above process 2-3 times for a total of 3-4 times with a 40% discount)
13.
Roll out the folded dough again and roll it up.
14.
Roll into a cylindrical shape.
15.
Cut the rolled dough into small pieces.
16.
Divide the filling into equal portions.
17.
Take a small pastry paste, place it on the chopping board with the cut side up, and roll it into a round dough with a rolling pin.
18.
Roll out the round dough and wrap it with fillings.
19.
Wrap all the mooncakes in turn, and use a little cocoa powder to make a red circle on the top of the mooncake with a drink bottle cap dipped in water.
20.
Place the wrapped mooncakes on the baking tray with the mouth facing down. Bake at 180 degrees, middle level, up and down, for 25-30 minutes.
21.
The surface of the mooncake can be brownish-red.
Tips:
1. Knead the noodles repeatedly to make the puff pastry delicious.
2. Use cocoa powder to replace the food coloring stamp according to Mr. Junzhi's method.
3. It's delicious when roasted all with sesame oil.
