Soviet Style Pretzel Mooncakes
1.
Pretzel mooncake fillings: 50 grams of black sesame seeds, 50 grams of white sesame seeds, 50 grams of melon seeds, 110 grams of fried flour, 50 grams of lard, 50 grams of sugar, 15 grams of salt and pepper, and 5 grams of pepper powder. Stir-fry black and white sesame seeds and melon seeds in advance, fry the flour in a dry pan, and put all the ingredients in the seasoning bowl
2.
Put on gloves and grab the ingredients with your hands. The fillings can be picked up without loosening. Divide them into about 22 grams each, knead them into balls, and put them in the refrigerator for later use.
3.
The ingredients of the moon cake oil crust: 210g medium powder, 40 g sugar, 3 g salt, 65 g lard, and 80 g warm water. Stir all the ingredients of the moon cake oil crust together, knead it into a dough, and let it stand for 20 to 30 minutes; Mix the ingredients together and grab them with your hands. The kneaded dough can be put in the refrigerator overnight. The ingredients for mooncake pastry: 160 grams of medium flour, 70 grams of lard and oily skin. After proofing, knead it smoothly and divide it into approximately 20g each, 18 pieces in total, knead it and let it stand for 15-20 minutes; divide the pastry into 11g each, 18 pieces in total, knead it and set aside; when the dough is proofed, cover with plastic wrap to keep it moisturized;
4.
Take an oily skin and squeeze it by hand, wrap it in the oily pastry, push up the oily skin, and close the mouth tightly. After all of it is wrapped, continue to cover it with a plastic wrap to keep it moisturized. Proof for about 20 minutes;
5.
Take the proofed dough and squeeze it, roll it out into a beef tongue cake shape, roll it up from top to bottom, make all the back cover and keep it moisturized, and proof it for about 20 minutes
6.
After proofing, the dough is flattened, rolled again, and rolled up from top to bottom, and proofed for about 20 minutes
7.
After proofing, squeeze the middle of the pie crust by hand, fold the two ends inward, roll out the filling, wrap it up, pinch the mouth tightly, and do all the parts in turn.
8.
Slightly squash the mooncakes and place them in a baking tray. Keep a certain gap between the mooncakes. Dip some beetroot juice with the cut surface of the okra, and cover the middle of the mooncakes with natural pigments. You can eat them with confidence.
9.
Put the baking tray into the middle layer of the preheated oven, and bake for 15-20 minutes at 190°C and 170°C. When the surface of the mooncake is bulged and slightly colored, you can take out the baking tray.
10.
Take out the baked mooncakes and let them cool, and put them in a fresh-keeping box after they are completely cooled.
Tips:
1. The water temperature of the dough is about 40~50 degrees
2. The nuts in the filling can be prepared by themselves, and the total weight cannot be changed. If walnuts are used, they need to be cut into small pieces.
3. The temperature of the oven should be determined according to the temperament of the respective oven
4. The weather in autumn is relatively dry, so the dough must be covered with plastic wrap to keep it moisturized.
5. Allow enough proofing time for the dough in each step
