Rose Soviet-style Moon Cakes

Rose Soviet-style Moon Cakes

by Tian Luo girl

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

1

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"Rose rose, the most charming; rose rose, the most beautiful; summer blooms on the branches; rose rose I love you..." Every weekend, I go shopping in the narrow alley and look at the low but unchanging style. Shikumen, this old song that has a history of more than 70 years will always echo in my head. It seems that this song has been written into Shanghai's modern history along with Shikumen, improved cheongsam, and song and dance hall.
Old people in Shanghai seem to like flowers very much, and occasionally they encounter gardenia flower buds selling bunches along the street. Young people rarely seldom these things, but when they came back from buying vegetables yesterday, they saw the old aunt downstairs happily. A string is hung on the neck, and two are worn on the wrist. It is probably the big beauties from decades ago~
A few months ago, I saw a food magazine made a special topic called "Flower Eat". Many flowers not only look good and smell good, but they can also be eaten to beautify the skin. Rose is one of them. I am a little tired recently and I always like it. Be lazy on the weekend, but look at the Mid-Autumn Festival soon, cheer up and make a Soviet-style mooncake with rose fillings!

Ingredients

Rose Soviet-style Moon Cakes

1. I didn’t buy canned lard outside. I boiled it myself. I bought the fat and washed it. Cut it into pieces. Add a little water to the pot and start boiling.

Rose Soviet-style Moon Cakes recipe

2. Spoon out the lard while boiling, so that the lard will be whiter

Rose Soviet-style Moon Cakes recipe

3. You don't need to wait for the lard to clump, it can be used at room temperature. 40g lard add 80g flour, knead into shortbread

Rose Soviet-style Moon Cakes recipe

4. 30g lard, 45g water, 5g sugar, add 95g flour, knead it into water and oily skin

Rose Soviet-style Moon Cakes recipe

5. Knead it and wake up for about ten minutes on the side

Rose Soviet-style Moon Cakes recipe

6. Divide into small doses, this recipe can make ten, so each is 12g for pastry and 17g for water and oily skin.

Rose Soviet-style Moon Cakes recipe

7. Wrap the shortbread with a water and oily skin

Rose Soviet-style Moon Cakes recipe

8. The thickness to be wrapped is consistent and more uniform

Rose Soviet-style Moon Cakes recipe

9. Roll into a bar

Rose Soviet-style Moon Cakes recipe

10. Roll up from top to bottom

Rose Soviet-style Moon Cakes recipe

11. Put it aside and relax for ten minutes

Rose Soviet-style Moon Cakes recipe

12. Roll it out again into a long strip

Rose Soviet-style Moon Cakes recipe

13. Roll up from top to bottom

Rose Soviet-style Moon Cakes recipe

14. Put it aside and relax for ten minutes

Rose Soviet-style Moon Cakes recipe

15. Roll it out again into a long strip

Rose Soviet-style Moon Cakes recipe

16. Roll it up from top to bottom, and finally put it aside to relax for ten minutes

Rose Soviet-style Moon Cakes recipe

17. Put it aside and relax for ten minutes

Rose Soviet-style Moon Cakes recipe

18. Roll into a wafer

Rose Soviet-style Moon Cakes recipe

19. The rose filling I bought is divided into 15g each

Rose Soviet-style Moon Cakes recipe

20. Wrap into the middle of the dough

Rose Soviet-style Moon Cakes recipe

21. Close it down and place it on a baking tray lined with tin foil

Rose Soviet-style Moon Cakes recipe

22. In order to prevent coloring, cover the surface with tin foil, and heat the middle layer up and down to 175 degrees for 25 minutes!

Rose Soviet-style Moon Cakes recipe

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