Traditional Soviet-style Moon Cakes
1.
Pour the ingredients of the oily skin into the cook machine and mix evenly. After the dough is smooth, it is covered with plastic wrap and placed in the refrigerator to relax for 30 minutes.
2.
In the same way, pour some of the pastry ingredients into the cook machine and mix evenly. After the dough is smooth, cover it with plastic wrap and place it in the refrigerator to relax for 30 minutes.
3.
When the dough is relaxing, let's make the filling, cream cheese, butter, cut into small pieces, let it soften at room temperature, and stir until smooth with an electric whisk
4.
Add the sugar and continue to stir until smooth, add eggs in portions, add another egg after each addition, then pour in the condensed milk, stir well and then add the milk
5.
Sift in custard powder and cornstarch and stir well, add the powder again and continue to stir
6.
Put the stirred filling liquid into the steamer and steam, and stir for about 2-3 minutes. At first, the bottom is condensed, and the steam is turned while stirring. In the middle process, the skin is condensed, and the stirring is continued until there is no liquid. It's the final product, the pale yellow one looks very nice. Pour the steamed filling on the silicone mat, then pour in the coconut paste, knead it until evenly, the coconut cheese custard filling is ready
7.
Now we can make Su Shi moon cakes. Divide the oil crust, shortbread, coconut cheese custard filling (15g/piece, 20g/piece, 30g/piece) into 18 equal parts.
8.
Take a portion of the oily skin bag into a portion of the shortbread and close it. Tighten the wrapped pastry up
9.
Roll it into a long strip with a rolling pin, then roll it up and let it rest for 15 minutes. Roll the rolled puff pastry again with a rolling pin, then roll it up, and relax for another 15 minutes
10.
Use a rolling pin to roll the puff pastry into a thick and thin crust on all sides, and wrap it with a coconut cheese custard filling. Pinch the mouth tightly and make it into a circle
11.
Place the crust on the bottom, gently press it into a flat shape with a rolling pin, then cover the surface of the crust with a pattern or pattern stained with red water, and then arrange it into the baking pan
12.
Preheat the oven to 185 degrees, and heat the middle layer up and down for about 30 minutes. Bake until the surface bulges and the color is golden.
