Making moon cake without oven: Su style Salt & Pepper & jujube paste moon cake

Making moon cake without oven: Su style Salt & Pepper & jujube paste moon cake

Introduction:

"In addition to the ice skin moon cakes that can be eaten after being wrapped, I'm afraid the Su style moon cakes can be finished without an oven. As long as a pan, patiently small fire slowly cooked, you can also eat authentic traditional moon cakes. Is it necessary to have a thick pan? Not necessarily. My mother used to cook moon cakes in an ordinary frying pan. Of course, thick bottom pot with lid is the best. The crust of the Su style moon cake is the same, and the stuffing can be matched according to your own preference. Step by step, everyone can be competent. These materials can make 10 moon cakes, 5 pepper and salt fillings and 5 jujube paste fillings. Let's have a look at Qin Yi's demonstration

Production steps:

Step 1: salt and pepper stuffing: Chinese prickly ash is dried and cooled, and ground into powder by the grinder of cooking machine;

Step 2: put 50g flour and 50g glutinous rice flour into the pot, bake slowly over low heat until yellowish, turn off the heat and cool;

Step 3: bake black and white sesame seeds

Step 4: roast watermelon seed, pumpkin seed and pine seed;

Step 5: roast the peanuts and walnuts and peel them;

Step 6: put all the nuts except sesame into the fresh-keeping bag after cooling completely, and press them into coarse grains with rolling pin;

Step 7: add all the nuts, sugar, salt, pepper powder (3G) and lard (50g) into the fried powder;

Step 8: stir evenly;

Step 9: divide into 5 parts before use.

Step 10: pine nut jujube paste stuffing: wash the jujube, add appropriate amount of water to cook;

Step 11: peel and remove the kernel;

Step 12: put the jujube meat into the pot again, add brown sugar and salad oil, and stir fry until it is dry;

Step 13: after cooling completely, add fried pine nuts;

Step 14: stir well; divide into 5 parts before using.

Step 15: cake making: 150g of common flour, 30g of fine granulated sugar, 10g of maltose, 50g of lard, put them into a large bowl, and rub them into uniform coarse grains;

Step 16: add 50g water (increase or decrease as needed);

Step 17: mix into a uniform water oil dough, cover with plastic film and relax for 20 minutes;

Step 18: put 150g flour and 75g lard into a large bowl;

Step 19: mix with pastry, cover with plastic film and relax for 20 minutes;

Step 20: divide the dough into 10 parts;

Step 21: divide the pastry dough into 10 parts;

Step 22: water oil skin, like a bun, squeeze the mouth tightly;

Step 23: close up, roll up and down into a tongue shape of about 15cm;

Step 24: roll up from top to bottom;

Step 25: cover with plastic film and relax for 15 minutes;

Step 26: close the mouth up and roll it out;

Step 27: roll up from top to bottom, cover with plastic film and relax for 15 minutes;

Step 28: pinch one side and two ends of the mouth inward;

Step 29: round;

Step 30: close up and roll it into a round dough;

Step 31: pack in a portion of pepper and salt stuffing;

Step 32: tighten the mouth with the tiger mouth;

Step 33: also pack in the right amount of jujube paste stuffing;

Step 34: make a round cake about 1cm thick, and make a plane and round edge on a very flat plane;

Step 35: heat the pan, 5 in a pan, without oil, slowly cook over low heat. Keep a low or low heat, turn the middle over 1 to 2 times, add the lid and cook for about 15 to 20 minutes until the moon cake is bulging and the surface is colored.

Step 36: after soldering, put it on the table to cool and enjoy.

Materials required:

Flour: 150g

Fine granulated sugar: 30g

Maltose: 10g

Lard: 50g

Water: 50g

Flour: 50g

Glutinous rice flour: 50g

Black and white sesame: 25g

Peanut kernel: 10g

Sunflower seed: 5g

Pumpkin seed: 5g

Pine nuts: a handful

Ground prickly ash powder: 3G

Salt: 1 teaspoon

Jujube: 250g

Brown sugar: 20g

Salad oil: 30g

Precautions: 1. Jujube paste stuffing is soft, so it needs to be fried a little dry, so it is easier to operate when stuffing; pine nuts are roasted, and then added before stuffing; 2. Pepper and salt stuffing uses freshly ground pepper powder, so it only needs 2 or 3G. If you use the market pepper powder can put a little more; you can also use salt and pepper powder, put 5g almost, do not put salt. The safest way is to add a little less, taste the taste, and then adjust; 3. When making cakes, no matter whether they are crispy or stuffing, they should be pinched tightly, otherwise they will mix crispy or reveal the stuffing; 4. You can bake them in the oven, 180 degrees for 20 to 25 minutes, and turn them once in the middle until they are golden on both sides. 5. You can match the filling by yourself, just like it. 6. For the production of lard, please refer to my diary: Hong Kong Style wife cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet