Soviet-style Moon Cakes
1.
Prepare the oil skin: weigh the medium powder
2.
Add the weighed white sugar
3.
Add the weighed lard
4.
Weigh the water
5.
Add water and stir into floc
6.
Knead into a smooth dough, cover with plastic wrap and wake up for 20 minutes
7.
Prepare the shortbread: Weigh the low flour
8.
Add the weighed lard
9.
Knead into a smooth dough, cover with plastic wrap and wake up for 20 minutes
10.
Divide the wake-up oil skin and shortbread into 16 equal parts
11.
Take an oily skin and flatten it
12.
Put the shortbread
13.
Wrap the shortbread with oily skin
14.
Wrap the dough, with the closing part facing down, follow this step to complete the remaining dough, cover with plastic wrap and wake up for 15 minutes
15.
Take a portion of the dough and roll the dough into an oval shape with a rolling pin
16.
Roll up from top to bottom, with the closing part facing down, follow this step to complete the remaining dough. After all the dough is finished, cover with plastic wrap and relax for about 20 minutes.
17.
Repeat the above steps and continue to roll the dough into an oval shape
18.
Roll up from top to bottom, with the mouth facing down
19.
After everything is wrapped, cover with plastic wrap and wake up for 15 minutes
20.
Take a portion of the awake dough and press it from the middle with your thumb
21.
Pinch in
22.
Flatten, proceed in sequence, cover with plastic wrap and wake up for 10 minutes
23.
Then prepare five-nut stuffing and meat stuffing, a 30g serving, the meat stuffing forgot to take pictures
24.
Roll out the pie crust, thick in the middle and thin on the outside (to prevent exposing the filling) and put it in the filling
25.
Wrap the stuffing, close the mouth down, press down slightly and then round
26.
After all the mooncakes are finished, brush a layer of egg yolk liquid on the mooncakes, sprinkle a little white sesame seeds, and put them in a preheated oven. The upper and lower fire is 180 degrees, and bake for about 25 minutes.
Tips:
The water absorption of flour is slightly different. According to the condition of lard, the amount should be adjusted appropriately. After mixing the oil crust and shortbread, it must be relaxed. This side contains 11 five-core fillings and 5 pork fillings.
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