#最美哪中秋味#su-style Jujube Mud Mooncakes

by Red Bean Kitchen

4.9 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

3

Mooncakes are indispensable for the Mid-Autumn Festival.
Every year I make mooncakes by myself. Su-style mooncakes are my favorite. The classic jujube paste filling and red bean paste filling are the mooncake fillings that you will never tire of.

Ingredients

#最美哪中秋味#su-style Jujube Mud Mooncakes

1. Add all-purpose flour, lard, salt, powdered sugar, and water to form a dough and let stand for 30 minutes.

2. Add low-gluten flour to lard and make shortbread for later use.

3. The shortbread is divided into 10 grams of small dough, and the water and oil skin is divided into 15 grams of small dough.

4. Take a portion of water and oil skin and put it into the shortbread

5. Squeeze tightly.

6. Roll it into a beef tongue and roll it up.

7. Cover everything with plastic wrap and let it stand for 15 minutes.

8. Then roll it out and roll it up.

9. Continue to stand for 15 minutes.

10. Set aside to take a piece of rolled dough and wrap it in the filling.

11. Squeeze tightly.

12. Close the mouth and press down.

13. The mooncakes are ready, put in the baking tray, and dip the red pendant with chopsticks.

14. Preheat the oven to 180 degrees, put it in the baking tray and bake for 25 minutes.

15. Bake and take out and let cool.

Tips:
The crust of Soviet-style mooncake is more crispy with lard. If you don’t like it, you can change it to salad oil.

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