Soviet Style Pretzel Mooncakes

Name: Soviet Style Pretzel Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Flour; 35g lard; 8g Sugar; 2g salt; 75g (85-90 degrees) Hot water; 100g Low-gluten flour; 40g Cooked black sesame; 15g Cooked walnuts; 15g Cooked peanuts; 50g Cooked glutinous rice flour; 15g Osmanthus Sauce; 3g Salt and pepper; 27.5g butter

by Line line 3896

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Fangzi can make 15 moon cakes, but the pretzel filling is 7 pieces (I made 8 red bean paste fillings for the other half). If all the salt and pepper fillings are made, multiply by 2. If the filling feels dry, you can add some water or sugar, osmanthus or lard. In short, this pretzel mooncake is salty. The production of salt and pepper means that the amount of pepper, salt and cumin are all equal. First, saute the pepper and fennel until fragrant, then add the same amount of salt, fry the fennel and pepper yellow and turn it out of the pot. After cooling, use the cooking machine grind to powder. "

Soviet Style Pretzel Mooncakes

1. Grind 40 grams of cooked black sesame seeds, 15 grams of cooked peanuts (peeled) and cooked walnuts (peeled) into powder (if you like grainy, peanuts and walnuts can also be chopped into pieces), and 50 grams of cooked glutinous rice flour , 15 grams of sweet-scented osmanthus, 3 grams of salt and pepper powder, 27.5 grams of softened butter. After all the ingredients are mixed and kneaded evenly. Divide the filling into 7 equal parts, squeeze into a ball, cover with plastic wrap to prevent air-drying.

2. Shortbread: 100 grams of low-gluten flour, add 50 grams of lard and mix well, it is best to wear gloves, very sticky. Put it in the refrigerator after making up.

3. Water oil skin: first mix the ingredients (180 grams of ordinary flour, 35 grams of lard, 8 grams of sugar, 2 grams of salt). Use 85 to 90 degrees hot water (75 grams) to blanch the noodles. Rub it up when the water is not hot. Because the water content of the flour is different, if the dough feels a bit dry, you can add a few grams of water appropriately

4. Cover the water and oily skin with plastic wrap or a fresh-keeping bag for five minutes and then knead the dough once. Then wake up for another 10 minutes and rub it again. After that, cover with plastic wrap and save half an hour. Picture 1 is freshly kneaded, and Picture 2 is the last kneaded and saved.

5. Divide the water and oily skin and shortbread into 15 parts, and cover them with plastic wrap in time.

6. Take a portion of water and oil and press flat, thick in the middle and thin around the edges. Put the shortbread in the middle of the water and oily skin and squeeze it with the left mouth, while pressing the shortbread with your right hand. The closing must be tightened, not to expose the shortbread, so as not to affect the layering. They are arranged in the order of production. Cover with plastic wrap in time to prevent air-drying.

7. Roll out the packaged doses from the middle to the top and bottom (Picture 1), roll them up (Picture 2) and arrange them in the order of making. Save 10 minutes after all. (Picture 3) Flatten the rolled dough with the joint upwards, and roll it out from the middle upwards and downwards with a rolling pin.

8. Roll it up lightly and arrange them neatly on the plate in the order of making, and cover with plastic wrap to prevent air drying.

9. Take a tablet, press the middle, fold, pinch, squeeze the two ends in half, and roll it out into a round piece with a slightly thicker center and thin edges.