Method for making crispy moon cakes

Ingredients: dough:, medium gluten flour 85g, lard 3 1g, sugar powder 17g, water 34g, dough 68g:, low gluten flour 68g, lard (dough) 34g.

Accessories: stuffing: 40g peanut kernel, 20g pumpkin seed, 20g melon seed, 20g black and white sesame seed, 5g raisin 10g, 5g dried cranberry, 35g fine sugar, 45g boiled water, 4g white wine, 30g corn oil 18g glutinous rice flour, 20g medium gluten flour and a baking tray for learning to cook.

Steps:

1. Knead the materials in the shell in the chef's machine for 20 minutes. The pinched skin can be pulled out of the glove film. Knead it and let it stand for half an hour.

2. When standing, mix the materials in the dough together.

3. Stir the dough with a spatula and let it stand for 10 minute.

4. Stir the dough with a spatula and let it stand for 10 minute.

5. Take a cake crust, flatten it, add the crust and wrap it.

6. Pack the rest in turn. Preheat the oven to 165 degrees.

7. Then take one and roll it up and down from the middle to grow into a tongue.

8. Turn it over, roll it up from top to bottom, do other things in turn, and then cover it with plastic wrap to relax 15 minutes.

9. Chop the nuts in the stuffing, stir-fry glutinous rice flour and medium gluten flour, and then mix. Relax the stuffing and divide it into nine equal parts.

10. Put the crispy dough vertically and roll it down from the middle with a rolling pin.

1 1. Roll up from top to bottom and relax 15 minutes. Fold the two ends of the relaxed dough in half towards the middle and knead.

12, roll up from top to bottom, relax for 15 minutes, and fold both ends of the loosened dough in half to the middle and knead evenly.

13. Crush with a rolling pin, wrap the stuffing and pinch it tightly.

14, do the others in turn.

15, draw a pattern in the middle with pigment.

16, put in the oven, 165 degrees for 25 minutes.

17. Take it out of the oven and let it cool.