Method for making authentic Su-style moon cakes

Su-style moon cakes are traditional foods in China, which are deeply loved by people in the south of the Yangtze River.

Su-style moon cakes are made of wheat flour, maltose, edible vegetable oil or lard, water, etc. Crispy crust made of wheat flour, edible vegetable oil or lard. They are processed by making crispy skin, stuffing, molding and baking. At present, the quality and fancy of Soviet-style moon cakes are improving day by day, and the variety of colors has also developed greatly, but the making methods, fillings and skin cakes are still similar to the traditional making methods. Let's take a look at its practice first. First of all, the preparation of raw materials must be accurate in order to make the most ideal moon cakes.

First, raw materials

Water-oil skin: 100g flour, 30g lard, 50g warm water, 5g powdered sugar and 5g salt. (If you want to make sweet stuffing, you need 20g of powdered sugar, not salt); Crispy: flour 100g, lard 50g；; Stuffing: 200g pork paste (3: 7 fat and thin), one mustard tuber, 2 tablespoons soy sauce, several shallots, 1 tsp pepper powder, 1 tsp salt, 1/2 tsp sugar, 1 tsp oil,/kloc-.

Second, practice:

First, thoroughly knead all the materials in the water-oil skin until the transparent film can be pulled out, and put it in a fresh-keeping bag for 30 minutes.

Secondly, knead the ingredients in the pastry into a ball and put it in a fresh-keeping bag for 30 minutes. Chop mustard tuber and leek, add them to the meat sauce with all seasonings, stir in one direction and put them in the refrigerator for later use.

Then cut about 24g of water-oil skin into pieces, and just pull the oil crisp directly, about 16g- 18g into pieces, with 8 pieces each. After all separated, roll up the plastic wrap to avoid air drying. Take an oil skin and flatten it in the palm of your hand. Put the cake on it.

Step 4: Hold the cake with the thumb of the left hand, and close the mouth of the right hand at the tiger's mouth, while rotating, and finally close it tightly, close it down and flatten it. Step five, roll it into a tongue with a rolling pin and roll it up. Do the same for the remaining 7 copies. You can cover it with plastic wrap and let it stand for 15 minutes. It is better to operate below.

The sixth step, in fact, it is ok not to stand still in the previous step. After I roll it up, press it gently with my hand as shown below, continue to roll it out with a rolling pin, and then roll it up.

Step 7: Do the same for the other 7 portions, then cover with plastic wrap and let stand 15-20 minutes. After standing, take one, flatten it and roll it into a skin that is a little thick in the middle and thin around.

Step 8, the side with the closed face is meat, smooth face down, wrapped with 30g stuffing, so that the closed face looks like an image wrapped with pastry, not like a steamed stuffed bun.

Step 9: Finally, close your mouth down and flatten it, and put it in a baking tray. Preheat the oven at 180℃, bake the middle layer for about 10 minutes, then turn it over for about 10 minutes, and then turn it over for about 5 minutes, until both sides are oily and golden, and both sides are crisp and light yellow.