The practice of Beijing-style white sugar moon cakes

The method and material ratio of Beijing-style white sugar moon cake are as follows. Eight moon cakes can be made of the following ingredients:

Preparation materials: flour (oil skin) 200g, corn oil (oil skin) 30g, water (oil skin) 100g, sugar (oil skin) 20g, flour (cake) 160g, corn oil (cake) 70g, sugar (stuffing) 50g and flour.

Production steps:

1. Mix all the oil skin materials and knead them into a smooth dough.

2. Mix all the crispy materials and knead them into dough.

3. Cover the two doughs with plastic wrap and let stand for 20 minutes. At the same time, mix the sugar and flour in the filling and wait for the filling.

4. Divide the two kinds of dough into 8 parts and cover them with plastic wrap.

5. Take a piece of oil skin, roll it open, wrap a cake, pinch the oil skin tightly and close it.

6. After sorting in turn, cover with plastic wrap.

7. Take out a dough and roll it into strips.

8. Roll up from top to bottom.

9. After completing this step in turn, cover it with plastic wrap and let it stand for 15 minutes.

10, take a dough and press both ends toward the middle.

1 1, roll into skin, wrap with sugar stuffing, close and pinch tightly, and flatten face down.

12. Wrap it and put it in a baking tray. Brush the surface with egg liquid and dip in sesame seeds.

13, put it in a preheated oven. 180 degrees for 25 to 30 minutes. Each oven is different. Please pay close attention to the color change after 20 minutes and turn off the power in time.

14, finished product drawing.