Salty Su-style Five-ken Mooncakes
1.
Prepare the required ingredients in advance
2.
Mix the lard in the oil skin part with warm water
3.
Pour the mixed and sieved high and low powder
4.
Knead until you can pull out the film
5.
Cover with plastic wrap and relax at room temperature for 1 hour
6.
High flour, low flour and lard mixed with pastry ingredients
7.
Mix them well and knead them into a dough, and relax at room temperature for 1 hour.
8.
Divide the loose oily skin and shortbread into 16 equal parts
9.
Take a piece of oily skin and wrap it in the shortbread
10.
Roll it into a beef tongue shape and roll it up, then cover with plastic wrap and relax at room temperature for 30 minutes
11.
Take out the dough, roll it out again, roll it up, cover with plastic wrap and relax at room temperature for 30 minutes
12.
Finally, take out the dough, press it from the middle with your fingers, squeeze the dough on both sides in the middle and then flatten
13.
Roll out the dough thinly, wrap the filling like a bun, and close down
14.
For the red decoration on the top, I used food coloring and a small amount of water, then used the bottom of the piping head to dip a little color on it.
15.
Put into the preheated oven, bake at 175 degrees for 25 minutes
16.
The crispy and delicious Su-style five-core moon cake is ready. . .
Tips:
1: The time to make the loose dough in the traditional pastry must be sufficient, and it must be covered with plastic wrap to lock the moisture. The fully loosened dough will be easy to roll out, and no cracking will be found. 2: Regarding the filling, you can adjust it according to your favorite taste, sweet or salty.
