Su Style Bean Paste Mooncake
by Lidong 2015
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. First make the oil skin, mix all-purpose flour, sugar, water, oil, and knead into a dough, put it in the refrigerator for four hours
2. Take it out and put it at room temperature
3. Then make shortbread, mix all-purpose flour and oil
4. Make it into a dough, set aside to relax
5. The warmed oily skin dough is divided into eight small doughs and covered with plastic wrap
6. The shortbread is also divided into eight small doughs
7. Take a oil-crusted dough and press it into a cake, and wrap the shortbread in
8. Close your mouth
9. Wrap in order
10. Bean paste is divided into 25 grams each
11. Take a dough and roll it into a tongue shape
12. Roll up from top to bottom
13. Make them in sequence, cover with plastic wrap, and relax for 15 minutes
14. Take a small noodle stick after it relaxes
15. This time change to a tongue shape
16. Roll up again
17. Cover with plastic wrap and relax for 15 minutes
18. Take a small dough stick and press both ends to the middle
19. Press into a cake with your hands and take a red bean paste
20. Gently close your mouth with a tiger's mouth
21. After wrapping, put it into the mold and gently press it into a cake with your hands
22. Decorate the surface and preheat the oven 180 degrees
23. After preheating, put the mooncakes in the oven, bake at 180 degrees for 15 minutes, turn over and bake for 5 minutes
24. Then turn it over, cover with aluminum foil, and bake for another five minutes, and bake out (temperature and time are for reference only)
25. The bag is a technical job, the bag is not very good and a bit broken 😊️
26. Especially crisp, the pie crust is as thin as cicada wings
27. Structured
28. Sweet and delicious
