Traditional Classic Moon Cakes: Shuanghe Crisp Moon Cakes
1.
Put the flour in the raw material of the oil skin in a basin, dig a hole in the middle, and pour the oil into a syrup.
2.
Then put caramel.
3.
Pour water.
4.
Stir all the liquid in the middle with chopsticks.
5.
Then use a circular motion to mix the noodles and liquid evenly.
6.
Knead it into a soft and smooth dough with your hands.
7.
Shortbread making: Ghee is softened at room temperature and mixed with flour.
8.
Knead into a ball.
9.
Put the two kinds of dough in a fresh-keeping bag and let them relax for 1 hour.
10.
After relaxing, roll out the oil crust and put the oil pastry in the middle of the oil crust.
11.
Wrap the shortbread with oil crust.
12.
Close it up and let it stand for 5 minutes.
13.
Shape the wrapped dough into a rectangle.
14.
Roll into a large piece of about 0.3 cm.
15.
Roll up from bottom to top.
16.
Roll into a cylindrical shape with a diameter of about 3 cm.
17.
Cut into small doses with a knife.
18.
Then squash.
19.
The section is folded into a circle in the middle.
20.
Squeeze with the mouth facing upwards and relax for 10 minutes.
21.
Put the fillings on after relaxing.
22.
Wrap it up and squeeze it tightly.
23.
Spheronization.
24.
Wrap all the raw mooncakes in turn.
25.
Put the wrapped dough into the moon cake mold with the mouth facing up.
26.
Press out moon cakes on the baking tray.
27.
Spray clean water on the surface of the green body, put it in the preheated oven at 200 degrees, and bake it until the surface is colored, about 5 minutes.
28.
After the surface is colored, brush the egg liquid on the surface of the mooncake twice, then put it in the oven and continue baking until the mooncake is cooked through, about 15-20 minutes. After the test is completed, take it out to cool and store it in the fresh-keeping box. Please adjust the time according to the temper of your own oven temperature.