The method of making crispy five-kernel moon cakes is simple and easy, and the method is illustrated with examples.

Sugar: 25

Low gluten flour? :200

Water: 125

Lard? :40

Ordinary flour: 250

condiments

Five-kernel stuffing: appropriate amount

Specific steps

first step

1. Mix flour and sugar, pour in water and add lard to make a smooth and soft water-oil dough. Stir the low-gluten flour and lard with chopsticks, then grab it and mix it evenly to make crisp dough. Cover with two kinds of dough and relax for 20 minutes.

Second step

2. Divide the two doughs into 20 equal parts (22g water-oil skin, 15g pastry) and the five-kernel stuffing into 20 equal parts (35g pastry).

Third step

3. Take a piece of oil skin, flatten it and wrap it in pastry.

Fourth step

4. After closing and pinching, close down.

Step five

5. Roll into the shape of a cow tongue.

Step 6

6. Turn it over and roll it up from top to bottom.

Step 7

7. Finish the other tasks in turn, and cover the relaxation 15 minutes.

Step 8

8. Take a small roll and flatten it.

Step 9

9. Evenly roll into a slender roll.

Step 10

10. Turn it over and roll it up from top to bottom.

Step 1 1

1 1. Finish the others in turn and relax the coverage 15 minutes.

Step 12

12. Take a roll blank and roll it out with a rolling pin, which is close to a circle.

Step 13

13. Wrap the stuffing with five kernels and pinch it tightly.

Step 14

14. Line up in a circle, put it on the chopping board, press it gently and flatten it.

Step 15

15. Put the prepared blanks into the paved baking tray one by one.

Step 16

16. Preheat the oven 170 degrees, bake the middle layer 10 minutes, turn over for 7-8 minutes, and turn over for about 7-8 minutes until the noodles are crisp.