Puff pastry mooncake crust practice and recipe

1. Ingredients:

(1) water and oil crust materials:

Ordinary flour 300 grams

Corn oil 65 ml (or 90 grams of butter)

60 grams of sugar

130 ml of water (according to the flour draught adjusted)

(2) shortening materials:

Low flour 180 grams

60 ml of corn oil

lard 25 grams (without lard can be 30 ml of corn oil).

Low-flour 180g

Corn oil 60ml

Lard 25g (no lard can be used 30ml corn oil)

2. Practice:

(1)First all the ingredients for making the shortcrust mixed well (if you use butter, you have to melt it and then add it)

(2)Knead it, and then knead it for 10 minutes until it becomes smooth and extended.

(3)Cover the dough with a film to keep it soft, the softness of the dough is the key

(4)Mix the shortening ingredients together

(5)Cover the dough with a film to keep it soft

(6)Dividing the dough for the puff pastry, roll out the dough in order, cover it with a film to loosen it, and then divide it into shortcrust pastry dough

(7)Punch down the puff pastry to form a round shape which is a little bit thicker in the center, and thinner around the circumference. (8)Press the dough down, flatten it, and wrap the dough in turn

(9)Roll out the dough from the center to the back, don't press too hard, but make sure the strength is balanced between the two sides

(10)Roll it gently and tightly

(11)Continue to roll it for the second time, don't need to loosen it

(12)Roll it gently

(13)Roll it again and tightly

(14)Roll it for the second time, don't loosen it

(15)Roll it gently and tightly

(16)Roll it for the second time and tighten it

(16)Roll it gently and tightly

(17)Roll it for the second time. (13)After the second roll is finished, cover with a film and relax for 10 minutes (you can do it according to the actual situation)

(14)Flatten the dough and roll it out into a round shape with a slightly thicker center and a slightly thinner surrounding area

(15)Wrap the dough in the prepared green bean paste filling

(16)Red bean paste filling

(17)Pork filling

(18)Gather the pork filling in the mouth of the tiger and pinch it tightly.

(19)Close the mouth down and put in a baking dish, the surface can be brushed with egg wash, sprinkle sesame seeds, I prefer vegetarian, preheated oven at 200 degrees Celsius in the middle of the upper layer for 25-30 minutes (or upper heat 210 degrees Celsius lower heat 190 degrees Celsius)

(20)Bake end, remove from the oven and let cool

(21)Serve while hot, the skin of the crispy, the meat filling of the aroma, too much to eat<

(22)The softness of the red bean paste filling and the crunchiness of the pastry, a perfect match

(23)The delicate sweetness of the lotus seed paste, a perfect taste

(24)It's also good to eat mung bean paste in the summer, the additive-free mung bean paste with skin is slightly brown, and the green ones are sold outside, which are sure to be added with coloring and preservatives

(25)Lotus seed paste and salted egg yolk

(26) very good tea time

(27) can also be nested in both ends of the press flat, rolled out

(28) wrapped into a variety of fillings, the outer layer of the skin is clear, inside the salty and sweet can be all the same delicious.