Improved Zilai red moon cake

Improved Zilai red moon cake

Introduction:

Production steps:

Step 1: put fine granulated sugar, roasted walnut kernel cut into small cubes, roasted melon seed kernel, peeled almond cut into thin slices, crushed rock sugar, green red silk, sweet osmanthus, maltose and sesame oil into the container.

Step 2: sift the fried flour.

Step 3: mix well to form a ball, cover with plastic film and set aside.

Step 4: put baking soda and boiling water in the container and stir until it dissolves.

Step 5: add sugar, sesame oil and maltose, mix until emulsified.

Step 6: pour in flour and dough, knead well.

Step 7: roll the plastic film on the back cover and relax for 30 minutes.

Step 8: divide the loose dough into 10 portions, 25 grams each, and knead into a small cylinder. Divide the filling into 10 parts, each 50g round.

Step 9: take a dough and flatten it by hand, roll it into an oval shape with a rolling pin, and roll it into a cylinder from top to bottom.

Step 10: cover with plastic film, relax for a while, flatten the cylindrical dough from the middle, fold the two sides to the middle, and roll it into a round dough with thick middle and slightly thin around.

Step 11: pack in the filling and close up.

Step 12: after flattening and shaping, put it into the baking tray and prick the surface with toothpick.

Step 13: put the red seal on the cake, put it into the oven with 210 ℃ preheating, bake for about 20 minutes, and then come out of the oven when the cake is colored.

Materials required:

Medium gluten flour: 300g

Fine granulated sugar: 80g

Sesame oil: 50g

Maltose: 35g

Baking soda: 1g

Boiled water: 90g

Fried flour: 150g

Roasted walnuts: 45g

Fried melon seeds: 45g

Peeled almonds: 45g

Rock sugar: 30g

Qinghong silk: 25g

Sweet osmanthus: 25g

Note: improved Zilai red moon cake raw materials: cake skin: 300g medium gluten flour (150g high gluten flour and 150g low gluten flour), 30g fine granulated sugar, 80g sesame oil, 15g maltose, 1g baking soda, 90g boiling water filling: 150g fried flour, 50g sesame oil, 80g fine granulated sugar, 45g roasted walnut kernel, 45g roasted melon seed kernel, 45g peeled almond, 30g rock sugar, 25g green red silk Sweet scented osmanthus 25g, maltose 35g specification: Crust: filling = 1:1 = crust 50g: filling 50g = 100g

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet