Rose Cloud Leg Mooncakes

Name: Rose Cloud Leg Mooncakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 125g lard; 20g Powdered sugar; 17g honey; 3g Baking powder; 0.5g baking soda; 65g water; 270g Rose cloud leg moon cake filling

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Yun-leg moon cakes have been made a lot. I have tried different cake crust ratios, and they seem to have good results. I used the pastry recipe of the cloud leg moon cake last time, without any increase or decrease, just can match the amount of rose cloud leg filling this time.
In the past, I also made a rose cloud-leg moon cake, but the rose from that time was in the crust. This time the rose is in the stuffing of cloud legs. I also thought about putting some roses in the pie crust, thinking about breaking off the rose petals one by one, it seemed a bit time-consuming, so I gave up.
The crust of the cloud-leg mooncakes is relatively thick. It can be filled with 1:1 or 3:2. It is easy to wrap. You don’t need to be as careful as making Cantonese mooncakes. However, I was too careless. When I entered the oven, I accidentally poke the surface of a moon cake. The consequence of baking is that the sugar filling overflows from the top. The pie is fragrant. . . . "

Ingredients

Rose Cloud Leg Mooncakes

1. Cake crust: 250 grams of all-purpose flour, 125 grams of lard, 20 grams of powdered sugar, 17 grams of honey. 3 grams of baking powder, 0.5 grams of baking soda, and 65 grams of water. Filling: 270 grams of rose cloud leg moon cake filling.

2. Pour water, powdered sugar, and honey into a large bowl and mix well.

3. Pour in one third of the flour and mix well.

4. Add lard and mix well.

5. Sift the remaining flour, baking powder, and baking soda into the mixed oil noodles,

6. Knead into a uniform dough, wrap it with plastic wrap and relax for 1 hour.

7. Divide the dough and filling into 12 equal parts,

8. Take a piece of dough, press it into a round pie, and add the filling.

9. Wrap up, squeeze the mouth tightly.

10. Place it closed down,

11. Slightly flatten and place in a baking tray.

12. Put it in the oven, middle layer, heat up to 200 degrees, lower heat to 180 degrees, and bake for about 15-20 minutes.

13. The dough turns brownish red and comes out of the oven.

Tips:
The proportion of skin filling can be adjusted according to your own preference, but the skin should not be too thin.
The baking time and firepower need to be adjusted according to the actual situation.