Chaozhou moon cake

Chaozhou moon cake

Introduction:

"After the teacher taught us, we would go home and start to operate. No matter whether it is beautiful or not, whether it is qualified or not, we dare to take photos and upload them. We really have the spirit that a born calf is not afraid of tigers. Open crisp not open well, uneven level, finished crisp exposed, this is simply unqualified! It doesn't matter. It's the first time we've done it! O(∩_ ∩) O ha ha ~ "

Production steps:

Step 1: mix the water oil noodles and pastry noodles well and wake up for 20 minutes. Water oil noodles: 500g flour, 50g sugar, 100g-150g salad oil, 200g water, appropriate amount of Monascus powder. Pastry: 400g flour, 200g salad oil.

Step 2: divide into equal parts: 30g of water oil dough, 15g of pastry dough, and knead it into a round dough; take a portion of water oil dough, press it into a round dough, turn it over, and put a pastry dough in the middle. Close up and squeeze.

Step 3: close up, roll the dough into long strips and roll it up into long rolls. Operate all materials as above, roll them up and relax for 15 minutes.

Step 4: place the roll vertically, press it flat, roll out the long strip again and roll it up. Relax for another 20 minutes.

Step 5: take a dough, leave from the middle, don't cut it, it's easy to cut the pastry layer disorderly.

Step 6: stand with the section facing down, press flat and roll it into a round skin with thick in the middle and thin around.

Step 7: Pack 20 grams of bean paste stuffing, top it up, pinch it up and close it up, then the layers come out, which is very important. After the necking is pinched tightly, the necking is turned down and rounded to form a green body.

Step 8: put all the green bodies in the baking tray, preheat the oven, 180 degrees, heat up and down, middle layer, 20 minutes.

Step 9: Fragrance

Materials required:

Flour: 900g

Salad oil: 300g

Water: 200g

Monascus powder: right amount

Sugar: 50g

Note: 1. The method of making pastry should be correct, that is, push forward repeatedly with the palm until it is thoroughly, evenly and does not stick to the hand, and its hardness should be consistent with that of water oil dough. 2. If it is made in autumn and winter, when the dough is loose, it must be covered with fresh-keeping film to prevent the surface of the dough from drying. When it is rolled again, there will be a cracked surface, which will affect the appearance of the finished product.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet