Su-style Ham Mooncakes

Name: Su-style Ham Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g All-purpose flour; 30g lard; 33g water; 75g Low-gluten flour; 250g Su-style ham stuffing; a little Red Yeast Rice

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I have never liked to eat layers of crisp pastry, and I rarely do it with my hands. Forget when was the last production. It seems that many meringue mooncakes are rolled three times, so there will be many layers of meringue. However, this time, don't be so troublesome. Since the Soviet-style mooncakes in this book are only rolled and folded, I am happy to save trouble.
Su-style white skin mooncakes, at the end, I decided to put a red dot on it. In my imagination, it should be the bulging white skin with a red dot, and the layers are crisp. Unfortunately, perhaps the firepower of the oven is greater than the firepower in the recipe. Turning his head to see that the white skin is still white, but the red dot has been broken, revealing layers of crisp. I was a little frustrated at once, but quickly relieved. Anyway, the puff pastry can easily break when held in my hand. It's better than cracking and revealing stuffing. . . . "

Ingredients

Su-style Ham Mooncakes

1. Water and oil skin: 75 grams of all-purpose flour, 30 grams of lard, 33 grams of water Pastry: 75 grams of low-gluten flour, 37 grams of lard Filling: 250 grams of Soviet-style ham mooncake filling Decoration: a little red yeast rice

2. Mix the water and oil leather materials,

3. Knead into a smooth dough, wrap it in plastic wrap, and let it rest for 15 minutes.

4. Mix the pastry ingredients.

5. Knead into a uniform pastry dough, wrap it in plastic wrap, and let it sit for 10 minutes.

6. Divide the two types of dough into 10 equal parts.

7. Flatten the water and oily skin and wrap it in the shortbread.

8. Wrap it tightly and close it tightly.

9. Roll into an oval shape.

10. Roll up.

11. Roll it all up, cover with plastic wrap and let it rest for 15 minutes.

12. Three fold,

13. Roll into a round piece, put in the filling, wrap it, and pinch tightly to close the mouth.

14. Close the mouth downwards and press flat into a pie.

15. Place it on a baking tray, and dot the surface with red yeast rice.

16. Put it in the oven, the middle layer, heat up to 180 degrees, lower the heat to 210 degrees, and bake for about 15 minutes.

17. Bake out, let cool and eat.

Tips:
Relax for 15 minutes after rolling, which is more convenient for the next operation.
Pay attention to pinch and close the filling when filling, so as not to reveal the filling during baking.
The baking time and firepower need to be adjusted according to the actual situation of the oven.