Soviet style five kernel ham moon cake

Soviet style five kernel ham moon cake

Introduction:

"I think the moon cake festival is over. Wood has thought of, face face, unexpectedly still have a chance once more Su Yue. To salty mouth, wood has a relationship, Guangyue's five kernel ham stuffing can be used. Su Yue is compatible with Guang Yue's fillings, but Guang Yue is not compatible with Su Yue's fillings. Or Soviet style white moon cake, with three points to distinguish from the previous five kernel moon cake. "

Production steps:

Step 1: water oil skin material: Flour 800g, lard 32g, water 35g

Step 2: pour the materials together,

Step 3: knead into a soft and hard dough

Step 4: Pastry: 80g low gluten flour, 40g lard

Step 5: pour the flour and lard together

Step 6: knead into pastry

Step 7: divide the pastry and pastry equally

Step 8: flatten the leather and put on the pastry

Step 9: Pack

Step 10: closing down

Step 11: "grow up"

Step 12: roll up

Step 13: relax for 5 minutes

Step 14: roll it out again

Step 15: roll up

Step 16: relax for 5 minutes

Step 17: divide the filling into 10 equal parts

Step 18: take a cake skin and roll it out

Step 19: 30% off

Step 20: roll it into a round skin and put in the stuffing

Step 21: Pack

Step 22: tuck down

Step 23: press flat

Step 24: dip three chopsticks in Monascus water and put three dots on the cake

Step 25: put in the baking tray and find the distance

Step 26: put into the oven, middle layer, heat 180 degrees, heat 210 degrees, bake about 15 minutes

Step 27: bulge the surface and get out of the oven

Materials required:

Flour: 80g

Lard: 72g

Water: 35g

Low gluten powder: 80g

Five kernel ham filling: 260g

Monascus water: a little

Note: if the dough roll up a little bit hard, you can relax for a while. Pay attention to pinch the stuffing tightly to prevent the stuffing from exposing during baking.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and sweet