Soviet Style Pretzel Mooncakes

Soviet Style Pretzel Mooncakes

by Greedy cat vip who loves life

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Among the various types of moon cakes, the children’s favorite is Cantonese-style egg yolk lotus paste, and the elders in the family, besides Cantonese-style five-ren barbecued pork, their favorite is Su-style pretzel mooncakes. Pretzel mooncakes belong to the sweet mooncakes of Soviet-style mooncakes, but they are slightly different from purely sweet mooncakes. Pretzel mooncakes are sweet and salty, and the aroma of nuts and sesame inside is strong, and it tastes particularly fragrant! Because I eat it by my own family, the ingredients used are naturally the best. The elderly like to eat walnuts, so I use walnuts as the main ingredient for filling. The pretzel mooncakes are delicious and especially brain-filling!

Soviet Style Pretzel Mooncakes

1. Get all the materials ready,

Soviet Style Pretzel Mooncakes recipe

2. Pumpkin seeds, walnut kernels and black sesame seeds should be cooked in advance, and glutinous rice flour should be cooked in a wok. It should be slightly yellow with light white smoke. If you can't fry, you can buy them.

Soviet Style Pretzel Mooncakes recipe

3. Put the black sesame and fine sugar in a food processor and mix them, then add walnuts and pumpkin seeds and stir for 5 seconds. If there is a large coarse grain, it is fine. Don't stir it until it becomes pure and it will lose the taste.

Soviet Style Pretzel Mooncakes recipe

4. Pour the chopped nuts into a larger bowl, pour the glutinous rice flour and peanut oil, mix well, then pour in boiling water, and mix quickly. The boiling water is to make the glutinous rice flour more viscous so that the filling can form a dough. .

Soviet Style Pretzel Mooncakes recipe

5. Divide the filling into 10 portions, hold it firmly with your hands, and then reunite, cover the plastic wrap to prevent the moisture from evaporating and set aside.

Soviet Style Pretzel Mooncakes recipe

6. Put the ingredients of the pastry and shortcrust into the ACA cook machine to knead the dough. The pastry should be kneaded out of the film, and the pastry can be directly formed into a dough.

Soviet Style Pretzel Mooncakes recipe

7. After taking it out, divide the puff pastry and the shortbread into 10 equal parts. I doubled the amount to get more egg yolk pastry. One pastry is about 20 grams and the pastry is 11 grams.

Soviet Style Pretzel Mooncakes recipe

8. Remove a pastry and squeeze it, wrap it in a pastry, and close it tightly.

Soviet Style Pretzel Mooncakes recipe

9. After everything is wrapped, cover with plastic wrap to prevent drying, and let it rest and relax for 15 minutes. This time cannot be saved, otherwise it will easily break.

Soviet Style Pretzel Mooncakes recipe

10. Take a face lotion, roll it up with the mouth up, roll it up, cover and relax for 15 minutes, do it again, roll it up again, and roll it up. The silicone pad is especially easy to use!

Soviet Style Pretzel Mooncakes recipe

11. Take one of the rolled noodles, squeeze and roll them out, wrap them with sesame walnut filling, and squeeze them tightly to close the mouth. If the mouth is difficult to stick, you can dip a little water to help.

Soviet Style Pretzel Mooncakes recipe

12. After everything is done, put it on the baking tray, squeeze it slightly, and cover it with a seal dipped in red yeast rice powder. My family only has Double Happiness, so I will use it. I didn't expect it and it was very festive!
The upper and lower tubes of the oven are preheated at 175 degrees, put the finished mooncake embryos into the middle layer, and bake them for about 25 minutes.

Soviet Style Pretzel Mooncakes recipe

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