Su Style Bean Paste Mooncake
1.
Prepare the lard, sweet juice garden, white sugar, and red bean paste for later use
2.
Put the sugar in a bowl and pour warm water and stir evenly, add flour and lard in the bowl, pour in sugar water, and stir evenly to form a dough. This is water-oil dough
3.
Put the flour in the basin, put the lard and mix well to form shortbread
4.
Dump the bean paste filling into a round ball of about 25 grams, which becomes the filling of the moon cake
5.
Divide the water and oil dough into small pieces, and cut the shortbread into small pieces. Flatten the water and oily skin, put the shortbread on it, tighten the mouth like a bun, and round it into a ball
6.
Use a rolling pin to roll the wrapped dough into a beef tongue shape and roll it up
7.
Then let it stand for 2 minutes, then roll it up
8.
Squeeze the skin one last time, put on the bean paste filling, and lightly wrap the bean paste with a tiger’s mouth to form a ball
9.
Press flat and place it on the baking tray, so that the Soviet-style mooncake dough is ready, directly put it in the oven at 175 degrees and bake for 20 minutes, then you can take it out
10.
Decorate with chopsticks dipped in food coloring and serve. It can be sealed and stored if you can't finish it at a time.
Sweet juice garden double-carbon white sugar is more healthy without sulfur!
Tips:
1. The meringue mooncakes are actually very simple. As long as you have patience and do every step right, you can succeed absolutely once.
2. When making the dough, be sure not to be too hard. Too hard is not easy to handle. Add white sugar to increase the texture of the skin. Ganzhiyuan white granulated sugar is a good choice.
