Soviet Style Pretzel Mooncakes

Soviet Style Pretzel Mooncakes

1. Filling method: put fried and sieved low-gluten flour, fine sugar, fried melon seeds, fried and crushed black sesame seeds, roasted walnut diced, orange cake diced, salt and pepper powder in the container .

2. After mixing well, add lard, mix well, and form a dough.

3. The method of oily skin dough: Mix low-gluten flour and lard quickly and knead it to form a crispy dough.

4. Cover with plastic wrap and let relax for 10 minutes.

5. How to make water skin dough: Put powdered sugar and lard into the container and mix well with a rubber spatula.

6. Add all-purpose flour and salt, and mix well with a rubber spatula.

7. Add water in portions and mix well with a rubber spatula.

8. Mix into a soft water-skin dough, cover with plastic wrap, and relax for 15 minutes.

9. Division of dough and filling: Water-skin dough: Divide the loose water-skin dough into 18 parts, 25 grams each, round and set aside. Oil-skin dough: Divide the loose oil-skin dough into 18 portions, each 15 grams, and round them for later use. Filling: Divide the filling into 18 portions, each 35 grams, round and set aside

10. Roll the dough loose for the first time: squeeze the water-skin dough by hand, take a oil-skin dough and place it in the center of the water-skin dough.

11. Then press the oily dough with your thumb and use the tiger's mouth to push up the watery dough

12. Pinch your mouth tightly. (Be sure to completely wrap the water-skin dough with the oil-skin dough, otherwise the level of the baked product will not be obvious.)

13. Flatten the wrapped water and oily skin dough and roll it out quickly into an oval shape.

14. Rolled from the outside to the inside into a long cylindrical shape.

15. Cover with plastic wrap and let rest for 15 minutes. (Rolling loose for the first time)

16. Roll the dough loose for the second time: Put the loose dough in the first rolling with the mouth facing up and place it vertically, flatten it slightly with the palm of your hand, and roll it flat again.

17. Roll from the outside to the inside.

18. The roll is long and tube-shaped.

19. Cover with plastic wrap and continue to relax for 10 minutes. (Second roll roll slack)

20. The production of pretzel mooncakes: Place the loosened dough that has been rolled twice and put it horizontally with the mouth facing up, press down with your fingers to the center, and then use two fingers to knead the dough on both sides.

21. Press the flat dough with the palm of your hand and roll it into a round dough with a thicker middle and thinner around the sides. Place the divided fillings in the center of the rolled dough.

22. Press the filling with your thumb and use the tiger's mouth to push up the watery oily crust dough.

23. Pinch and close the mouth, and use your hands to flatten the wrapped Soviet-style pretzel mooncake with your mouth facing down.

24. Arrange into the baking tray, and cover the center of the crust with a red seal with edible red pigment.

25. Put it in an oven preheated 180 degrees in advance, bake for about 15 minutes, turn over, and continue to bake for another 10 minutes until the crust is slightly colored.

Tips:

Raw materials for Soviet-style pretzel mooncakes:



Water skin: 240 grams of all-purpose flour (120 grams of high-gluten flour, 120 grams of low-gluten flour), 75 grams of lard, 60 grams of powdered sugar, 3 grams of salt, 90 grams of water





Oil skin: 225 grams of low-gluten flour, 90 grams of lard







Filling: 220 grams of fried low-gluten flour, 100 grams of fine sugar, 100 grams of fried black sesame seeds, 35 grams of orange cake, 50 grams of fried melon seeds, 30 grams of roasted walnuts, 2 grams of salt, 3 grams of pepper powder , Lard 100g





Specification: 25 grams of water skin, 15 grams of oil skin, 35 grams of fillings = 75 grams x 18