Name: Su Style Five-nen Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g (puff pastry) Plain flour; 100g (puff pastry) Cooked lard; Some Plain Water; 50g White sugar; 20g maltose; Some walnut; Some peanut kernel; Some almond; Some Black sesame; Some White sesame; Some raisin; Some Cooked noodles; Some Peanut oil

Su Style Five-nen Moon Cake

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

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.

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

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.

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

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.

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

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

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

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

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

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.

13. Wrap the pastry with water and oil

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

15. Roll into a beef tongue shape.

16. Roll up from the top end

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

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

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

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

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

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

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

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

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.

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.

27. Use a blender to stir into a paste.

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.

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

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.