To Celebrate The Mid-autumn Festival, Make Your Own Mooncakes——【su-style Pineapple Mooncakes】
1.
The production of water oil leather. After the flour is weighed, the lard is added in sequence.
2.
Add water and stir well.
3.
Knead into a smooth dough, set aside and cover with plastic wrap to proof for 30 minutes.
4.
The making of shortbread noodles. After weighing the low powder, add lard and stir evenly
5.
Knead into a ball.
6.
Put aside and cover with plastic wrap to proof for 30 minutes.
7.
Divide the proofed water-oil noodles and pastry noodles into 8 equal parts.
8.
Take one part of the water and oil noodle dough and roll it into a round shape, and place one part of the pastry dough in the middle of the water and oil noodle dough.
9.
Wrap the shortbread dough with water-oiled crust dough, with the mouth facing upwards. The rest of the dough is made in order and then covered with plastic wrap and proofed for 15 minutes.
10.
Take a piece of dough and roll it into an oval shape with a rolling pin.
11.
Roll into long strips with the smooth side facing down.
12.
Then roll it into a rectangle with a rolling pin.
13.
When you roll it up again, the smooth side should face down, so don't forget. The surface of the moon cake tested in this way is relatively smooth.
14.
Use a rolling pin to press in the middle.
15.
Close both ends.
16.
Organize into a small smooth dough.
17.
With the smooth side facing down, roll it into a circle with a rolling pin and add the filling. wrap up.
18.
Place it on a baking pan covered with tarp with the mouth facing down.
19.
Brush with a layer of egg yolk liquid.
20.
Put it in the preheated oven, 210 degrees, middle level, bake for about 25 minutes. Please master the time flexibly according to your own oven. The original recipe is 200 degrees and bake for 25 minutes. The oven in my home is not strong, I adjusted it to 210 degrees for 25 minutes.
21.
Bake for about 7 minutes, then brush with a layer of egg yolk liquid. The mooncakes tested in this way will look better. After coloring, cover with tin foil and bake for a total of 25 minutes. The mooncakes are golden on the surface when they are baked, and they are ready to be baked when they are full of fragrance. Take out the baked mooncakes and let them cool for a while. It's delicious when it's hot!
22.
Take out the baked mooncakes and let them cool for a while. It's delicious when it's hot!
Tips:
1. The key to making this Soviet-style mooncake is the crispy skin, so lard must be used. In the past, corn oil was used instead of lard, but the taste was not as good as lard. If you want to eat delicious Soviet-style mooncakes, let's make this mooncake with lard made at home, which is definitely crispier than the ones sold outside.
2. What should I do if there is no low flour in shortbread noodles at home? It can be mixed with 80% all-purpose flour (common flour) and 20% starch to make a low flour.
3. Remember to make the smooth side down every time you roll the dough, so that the baked mooncake will be smooth and look better.
4. I brushed the egg yolk twice, so that the mooncakes will look better. If you are afraid of trouble, just do it again.
5. Don't leave during the baking process. Cover with tin foil immediately after coloring to prevent the moon cakes from baking up, and that will be a waste of all previous efforts.
6. I divided the dough into 8 equal parts. If you want to make it smaller, you can divide it into 9 equal parts or 10 equal parts, which will be more refined and better-looking.
7. Regarding the baking time. Bake at 200 degrees for 25 minutes, and it's basically cooked. My oven is not strong, I adjusted it to 210 degrees and bake it for 25 minutes. You can flexibly master it according to your own oven!
