Su Style Five-nen Moon Cake

Su Style Five-nen Moon Cake

by Meng Yue's small stove

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Su-style moon cakes are traditional food for the Mid-Autumn Festival of the Han people in China. They are even more popular among the Han people in the south of the Yangtze River. The skins are crispy, the color is beautiful, the fillings are fat but not greasy, and the taste is loose and crisp. This skill began to be collected, sorted, improved, innovated, and disseminated.
The Soviet-style mooncakes are made in Jiangsu, Zhejiang and Shanghai. They have a crispy, crispy, layered texture, heavy oil but not greasy, sweet and salty.

Su-style five-ren mooncakes are one of the fillings of Su-style mooncakes. The taste is sweet, soft and crisp, with a variety of nut flavors. Loved by the majority of men, women and children.

I chose cooked lard for the shortening of Soviet-style mooncakes this year. Lard is the best shortening, followed by butter, and vegetable oil is the last. In order to get a better shortening effect, all cooked lard is used. Other shortening can also be used instead. "

Ingredients

Su Style Five-nen Moon Cake

1. First prepare the cooked lard to melt in the microwave oven.

Su Style Five-nen Moon Cake recipe

2. First make the water oil skin. Prepare a proper amount of warm water to melt the white sugar in the bucket of the bread machine, add maltose and flour. Finally, pour in the lard and stir for 15 minutes.

Su Style Five-nen Moon Cake recipe

3. Prepared water oil skin. Cover it and wake up for about 30 minutes. The noodles can be slightly softer for easy handling.

Su Style Five-nen Moon Cake recipe

4. Then make shortcrust pastry. Prepare a large bowl and pour the flour into it, and slowly add the cooked lard in several times. Stir while pouring until it forms a moist mass.

Su Style Five-nen Moon Cake recipe

5. Prepared shortcrust pastry. Also cover and wake up for 30 minutes.

Su Style Five-nen Moon Cake recipe

6. Prepare five-ren stuffing. Put black and white sesame seeds, walnut kernels, peanut kernels, and almonds in a baking tray in the oven and bake at 180 degrees for about 6 minutes.

Su Style Five-nen Moon Cake recipe

7. Put it into a mixer and crush it into small particles.

Su Style Five-nen Moon Cake recipe

8. Put the fillings into a large bowl and stir in white sugar.

Su Style Five-nen Moon Cake recipe

9. Pour in the cooked powder and peanut oil and mix well.

Su Style Five-nen Moon Cake recipe

10. You can knead it into a ball with your hands.

Su Style Five-nen Moon Cake recipe

11. Knead into a dough of about 30g each with five nuts.

Su Style Five-nen Moon Cake recipe

12. The water and oily skin and the pastry are divided into small doses. 30 grams each for water and oily pastry and 18 grams for each pastry.

Su Style Five-nen Moon Cake recipe

13. Wrap the pastry with water and oil

Su Style Five-nen Moon Cake recipe

14. Tighten the tiger's mouth upwards and squeeze tightly

Su Style Five-nen Moon Cake recipe

15. Roll into a beef tongue shape.

Su Style Five-nen Moon Cake recipe

16. Roll up from the top end

Su Style Five-nen Moon Cake recipe

17. After all, cover with plastic wrap and wake up for 10-15 minutes.

Su Style Five-nen Moon Cake recipe

18. Take another portion and roll it out into a beef tongue shape and roll it up

Su Style Five-nen Moon Cake recipe

19. Make all the dough. Wake up for a while.

Su Style Five-nen Moon Cake recipe

20. Take a piece of dough, fold the two ends inward and squash it.

Su Style Five-nen Moon Cake recipe

21. Roll out a thicker dough in the middle and a little thinner on both sides, and put in a five-core stuffing dough.

Su Style Five-nen Moon Cake recipe

22. Slowly move up and close your mouth with a tiger's mouth.

Su Style Five-nen Moon Cake recipe

23. Close the mouth down and slightly roll out into a thick cake.

Su Style Five-nen Moon Cake recipe

24. The finished mooncake embryos are placed in the baking tray and baked.

Su Style Five-nen Moon Cake recipe

25. Put the middle layer on the baking tray and heat up and down at 170 degrees for 20 minutes. Turn it over and bake for another 5 minutes.

Su Style Five-nen Moon Cake recipe

26. Let's pass on the practice of osmanthus bean paste filling. Soak the red beans in clear water for 3-5 hours in advance. Put an appropriate amount of old rock sugar in a saucepan or pressure cooker and cook until crisp.

Su Style Five-nen Moon Cake recipe

27. Use a blender to stir into a paste.

Su Style Five-nen Moon Cake recipe

28. Pour into a wok and stir-fry slowly over medium-low heat. When it is half dry, add corn oil and continue to stir-fry. During this period, continue to stir fry to prevent muddy bottom.

Su Style Five-nen Moon Cake recipe

29. Pour in the right amount of sugar and osmanthus, stir fry evenly.

Su Style Five-nen Moon Cake recipe

Tips:

The weather has been relatively hot recently, so the dough can be made slightly softer, and it can prevent it from sticking with less than flour. The nuts in the five-nut filling can be changed at will according to each person's preference. The color during baking can be extended for about 3-5 minutes at will, and the surface color of the mooncake is the main one.

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