Self-made White Moon Cakes
1.
Prepare materials.
2.
Pour 30 grams of flour into the pot and fry on low heat until slightly yellow.
3.
Chop the cooked walnuts with a knife.
4.
Wash the raisins and dice the hawthorn strips for later use.
5.
Put raisins, hawthorn sticks, walnut kernels, melon seeds, broken rock sugar, sweet-scented osmanthus, cooked flour, and lard in a large bowl.
6.
Live into stuffing for later use.
7.
Add white to the melted lard and stir evenly, add flour and stir to form a flocculent.
8.
Add appropriate amount of water according to the situation to make the dough soft and hard suitable.
9.
Knead the dough repeatedly and divide it into equal parts.
10.
Divide the live filling into equal parts.
11.
Take a portion of the noodles and squash it with the palm of your hand, and roll it into an oval shape with a rolling pin.
12.
Roll it up as shown.
13.
Roll them all up in turn, cover with a layer of plastic wrap, and wake up for 10 minutes.
14.
Place the awake dough roll as shown in the figure and flatten it.
15.
Use a rolling pin to roll out a long strip of dough.
16.
Roll it up again.
17.
Place the ends down, cover with a layer of plastic wrap, and wake up again for 10 minutes.
18.
Roll the pie crust upwards.
19.
Put the divided fillings on.
20.
Wrap the filling and close the mouth.
21.
Wrap all moon cakes in turn. Put a red seal on the top with a mineral water bottle cap.
22.
Put it in a 180 degree oven, middle level, and bake for about 25 minutes.
23.
Zilai white moon cakes are out.
Tips:
1. Cover the dough with plastic wrap to prevent it from drying out.
2. Use lard for fillings and dough so it tastes more delicious.
