Traditional Su's Mooncakes

Traditional Su's Mooncakes

1. Let's make the water oil skin first. 50g all-purpose flour + 15g corn oil, add sugar

2. Add water in an appropriate amount according to the water absorption of the flour, and start the kneading process.

3. After the procedure is over, the dough can be pulled out of a tougher film, which can reduce the situation of cracking in the later process of wrapping.

4. Let's make pastry dough, 50g flour + 30g corn oil. The ratio of flour to oil in pastry dough is generally 1:1, but the liquid corn oil is different from solid lard. You should increase or decrease the amount of oil according to the dough shape.

5. Just knead it into a ball.

6. Divide the filling into 15g portions, knead round and set aside.

7. Take out the water and oil skin and pastry dough that has been made by 饧, divide the water and oil skin into 20g portions, and round them; divide the shortbread dough into 15g portions, and also round. 11 each, 22 in total. Cover with a layer of plastic wrap to prevent it from drying out.

8. Take a water-oil dough out, roll it out, put it in the shortbread dough, and wrap it up.

9. Flatten the wrapped dough, roll it into an olive shape with a rolling pin, and roll it up from top to bottom

10. Do everything well. Cover with a layer of plastic wrap and leave for about 15 minutes.

11. Take out the dough that has been made, continue to flatten it, roll it up from top to bottom, and do everything.

12. Continue to send hair for about 15 minutes.

13. Take out the dough that has been made by 饧, retract both ends, try to make it into a round shape, and roll it out.

14. Put in the stuffing and slowly close the mouth with the mouth of a tiger

15. Pinch

16. Pack everything.

17. In order to distinguish the different fillings, I used black sesame seeds, white sesame seeds and printing molds to decorate the mooncakes.

18. Take a frying pan, no oil, put the mooncakes in, heat it on a low fire, and heat it slowly. It takes too long, so you must be patient.

19. Bake it until golden on both sides.

20. You can take out the finished mooncakes~ You can do it in one bite of the pan! The layering is particularly obvious, and it is crispy to slag~

21. O(∩_∩)O haha~ Let’s eat~

Tips:

The filling can be added according to your favorite taste~