Soviet style black sesame moon cake

Soviet style black sesame moon cake

Introduction:

Production steps:

Step 1: water dough method: put medium gluten flour, lard, sugar powder and salt into the container, add water in several times, and make a soft water dough.

Step 2: cover with plastic film and relax for 15 minutes.

Step 3: the method of dough: mix the low gluten flour and lard quickly, mix well and form a pastry like dough.

Step 4: cover with plastic film and relax for 10 minutes.

Step 5: filling method: put the cooked flour, milk powder and water into the container, and rub them into powder by hand.

Step 6: add sugar powder, butter, wax gourd sugar cubes and fried black sesame. Mix well.

Step 7: add salt and cheese powder and mix well.

Step 8: add water in several times, mix well and form a ball.

Step 9: water dough, oil dough and stuffing segmentation: water dough: divide the relaxed water dough into 20 parts, 20 grams each, round for reserve. Dough: divide the loose dough into 20 portions, 15g each, and roll it round. Stuffing: divide the stuffing into 20 parts, 40g each, round and reserve.

Step 10: the production of black sesame moon cake: flatten the dough with hands, take an oily dough and put it in the middle of the dough.

Step 11: press the dough with your thumb and push the dough up with the tiger's mouth.

Step 12: tighten the necks. (be sure to wrap the water dough completely around the oil dough, otherwise the finished product will not have obvious layers.)

Step 13: flatten the dough and roll it into an oval shape.

Step 14: roll from the outside to the inside to form a tube

Step 15: cover with plastic film and relax for 15 minutes. (the first rolling)

Step 16: place the dough rolled for the first time with its mouth up vertically, flatten it slightly with the palm, and roll it again.

Step 17: scroll from the outside to the inside.

Step 18: roll long tube.

Step 19: cover with plastic film and continue to relax for 10 minutes. (the second rolling)

Step 20: (a) place the dough which has been rolled twice with its mouth upward and horizontally, press it down to the center with fingers, and then knead the dough on both sides with two fingers. (b) Press the flat dough with the palm of your hand and roll it into a round dough with a slightly thicker middle and a slightly thinner periphery. Place the split filling in the center of the rolled dough. (c) Press the stuffing with your thumb and push the dough up with the tiger mouth. (d) Tighten the necks. (e) Close the mouth down and flatten the wrapped Su style black sesame moon cake by hand.

Step 21: brush a layer of sugar water on the surface of black sesame moon cake.

Step 22: dip in the fried black sesame and drain it into the baking pan with the mouth closed down.

Step 23: put into the oven preheated 180 degrees in advance, bake for about 20 minutes until the crust is slightly colored.

Materials required:

Medium gluten flour: 240g

Lard: 90g

Powdered sugar: 100g

Salt: 2G

Water: 40g

Low gluten flour: 225g

Flour: 150g (fried)

Shuiyi: 60g

Milk powder: 60g

Butter: 70g

White gourd candy: 260g

Fried black sesame: 60g

Cheese powder: 30g

Note: Su style black sesame moon cake raw materials: water skin: medium gluten flour (120g high gluten flour, 120g low gluten flour), 240g lard, 75g sugar powder, 60g salt, 90g water; oil skin: 225g low gluten flour, 90g lard; filling: 150g fried flour, 60g water malt, 60g milk powder, 70g butter, 260g wax gourd candy, 100g sugar powder, 60g fried black sesame, 30g cheese powder Specification: 20g water dough, 15g oil dough, 40g stuffing = 75g x 20 pieces

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet