Method for making stuffing of rose moon cake

The common practice of moon cakes filled with roses;

Raw materials: water-oil skin: medium gluten flour 120g, lard 35g, fine sugar 8g, hot water 50g at 85℃ crisp: medium gluten flour 70g, lard 35g flower stuffing: rose petals, lard, cooked flour, honey and sugar.

The method of water-oil skin is: pour medium-gluten flour (that is, ordinary flour for making noodles), lard and sugar into a bowl, heat the water to about 85℃, and pour them all into the flour.

Stir the flour quickly with chopsticks to make the flour and water form snowflake-like bumps.

Pour the flour dough on the chopping board, turn it over several times by hand to dissipate heat, and then knead it into smooth dough.

Then make cakes. Mix the medium gluten flour and lard, and rub hard on the chopping board for a few minutes until the lard and flour are completely blended into dough. At first, the dough may be dry and loose. Keep kneading for a few minutes, and it will become smooth dough. You can't add water to make cakes. Divide the water-oil skin and cake into 10 parts, and knead into a circle for later use. In the process of making, it is suggested to cover the dough with wet cloth or plastic wrap to prevent the surface from drying. Crispy dough can be opened and placed directly.

Take an oily dough, flatten it with your palm, put a cake in the center of the oily dough, and wrap it. Shut up and squeeze hard.

Put the dough on the chopping board with the mouth closed up and the smooth side down, and flatten it with the palm of your hand first.

Roll the dough into an oval shape with a rolling pin.

Roll up the rectangle from top to bottom.

The rolled dough is squashed with the palm of your hand again, and rolled flat with a rolling pin for the second time (also smooth face down).

The second time was rolled up from top to bottom.

After rolling, the pastry is made, and the rolled pastry dough is allowed to stand for about 15 minutes (the surface is covered with wet cloth or plastic wrap to prevent drying).

Mix petals with appropriate amount of cooked flour, lard, honey and sugar.

Take a cake dough that has stood still, flatten it on the chopping board, roll it out with a rolling pin to form a round dough with thick middle and thin sides, wrap it with rose stuffing and pinch it tightly.

Put the wrapped dough on the chopping board and let it stand 15 minutes. After standing, gently press the dough with your palm to make it oblate. Put the baking tray in an oven preheated to 200℃, bake the middle and upper layers for about 8 minutes, take out and turn over, bake for about 12 minutes until the surface is golden and the pastry is completely swollen, and then take out.