Original pastry

Original pastry

Introduction:

"In a wide variety of moon cakes, my favorite is this kind of pastry moon cake. The pastry skin is broken when it is touched. Every time I eat it, I peel off the skin layer by layer and leave the remaining stuffing to my parents. Until now, I still have this habit and don't like the stuffing inside. Because there is no stuffing, today's cake can only be called pastry cake instead of moon cake. "

Production steps:

Step 1: make oil skin: weigh 150g flour and 20g sugar

Step 2: pour in 30g corn oil

Step 3: pour in 90g boiling water

Step 4: wake up with Chengtuan

Step 5: make pastry: mix 110g flour, 50g corn oil and 10g sugar evenly and form a dough

Step 6: divide the crust and pastry into 9 parts

Step 7: flatten the skin and wrap it in the pastry

Step 8: flatten and roll the pastry

Step 9: roll up

Step 10: fold the roll three times and press it flat into the baking pan

Step 11: put into the preheated oven and bake at 190 ℃ for 25 minutes

Step 12: take out and cool after baking

Materials required:

Flour: 260g

Corn oil: 80g

Soft sugar: 30g

Boiling water: 90g

Note: it's very soft and easy to use to make cake skin with hot noodles, especially it's much easier to close the mouth.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet