Making method and proportion of crisp moon cakes

Ordinary flour 300 grams

65 ml of corn oil (or 90 g of butter)

60 grams of fine sugar

Water 130ml (adjusted according to flour consumption)

Crispy material:

Low powder 180g

60 ml of corn oil

25g lard (30ml corn oil can be used without lard).

20

Su-style moon cakes with crispy skin-explain how to make crispy skin in detail.

First of all, mix all the materials for making water-oil skin evenly (if butter is used, melt it before adding it).

Please click to enter a picture description.

Knead the dough, and knead the dough to a smooth expansion stage after 10 minutes.

Please click to enter a picture description.

The softness of dough is the key to keep the covering film soft.

Please click to enter a picture description.

Mix the pastry materials evenly.

Please click to enter a picture description.

Cover the cake with film to keep it soft.

Please click to enter a picture description.

Divide the water-oil crust dough, round it in turn, then loosen the cover film, and then divide the pastry dough.

Please click to enter a picture description.

Press the water-oil skin into a round skin with a slightly thicker center and a slightly thinner periphery, wrap it with pastry, and close the jaws.

Please click to enter a picture description.

Closing, flattening, and wrapping in turn.

Please click to enter a picture description.

Roll forward and backward from the middle, not too hard, but both sides must be balanced.

Please click to enter a picture description.

Roll up gently

Please click to enter a picture description.

Continue the second rolling, there is no need to relax.

Please click to enter a picture description.

Roll up gently

Please click to enter a picture description.

After the second rolling, the covering film will relax 10 minute (it can also be operated according to the actual situation).

Please click to enter a picture description.

Flatten and roll into a round dough with a little thickness in the middle and a little thickness around it.

Please click to enter a picture description.

Wrap the prepared green bean paste.

Please click to enter a picture description.

Red bean stuffing

Please click to enter a picture description.

Pork stuffing

Please click to enter a picture description.

Pinch it with a tiger's mouth,

Please click to enter a picture description.

Put it in the baking tray. Brush the egg liquid and sprinkle sesame seeds on the surface. I prefer plain noodles. Preheat the oven at 200 degrees for 25-30 minutes (or 2 10 degree fire, 190 degree fire).

Please click to enter a picture description.

After baking, take out the oven and let it cool.

Please click to enter a picture description.

Eat while it's hot. Crispy skin and fragrant meat. It's delicious, madam.

Please click to enter a picture description.

Soft bean paste stuffing, crisp skin, excellent match.

Please click to enter a picture description.

Delicate and sweet lotus seed paste, perfect taste.

Please click to enter a picture description.

Eating mung bean paste in summer is also good. The green bean paste without skin is brown, and the outside is green. Pigment preservatives must be added.

Please click to enter a picture description.

Salted egg yolk with lotus seed paste

Please click to enter a picture description.

Very good snacks.

Please click to enter a picture description.

You can also nest the two ends and flatten the roll to open it.

Please click to enter a picture description.

Wrap all kinds of stuffing? Does the skin have layers? All the same, sweet and salty. . .

Please click to enter a picture description.

skill

The baking temperature should not be too low, because the melting point of butter or lard is relatively low, which causes the oil to melt first and then the water to volatilize, and the finished product is small and not crisp enough.