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Pine nut golden moon cake

The latest formula of moon cakes season is worth doing. 1: The filling in the prescription is the ingredient of 30 pieces. There is no water in the ingredient. It doesnt matter that the unused ingredients can be stored in the freezing layer for a long time. For the second time, take out the refrigeration layer for the first day and return to temperature. 2: The skin of this formula is suitable for all kinds of crisp desserts, such as wifes cake, yolk cake, bean paste moon cake, cattle tongue cake, tea pastry, butter filling wifes cake, butter filling moon cake. Egg tarp pie, apple pie, durian pie, fragrant coke pie, etc. 3: Every time you wake up, you must cover the fresh-keeping film. Press the wet towel on the fresh-keeping film to make sure that the skin wont dry, so that the filling can be easily closed. 4: The temperature of each oven is different, only for reference.

Food Material List

  • 1 (Mooncake stuffing) pine nuts 140g
  • 2 Golden leg 130g
  • 3 White sesame (roasted) 30g
  • 4 Flour (fried) 150g
  • 5 Sugar powder (granulated sugar milled) 70g
  • 6 Honey 100g
  • 7 lard 150g
  • 8 Pie crust
  • 9 Oil skin
  • 10 Plain flour 200g
  • 11 Powdered sugar 20g
  • 12 lard 60g
  • 13 water 70g
  • 14 Crisp
  • 15 Plain flour 140g
  • 16 lard 70g

Operational steps

  • 1 The golden leg slices made of moon cake pie were soaked in water for 2 hours to remove some salty taste. Drain and steam in a steamer for 20 minutes.
    Pine nut golden
  • 2 Ham meat is dried and made into meat floss by feeder or bread machine. (If there are no two machines, it can be mashed with mortar.) Add honey and sugar powder and marinate for 3 hours. Stand by.
    Pine nut golden
  • 3 Put the flour in the pot and fry it over low heat. Fried flour yellows. Stand by.
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  • 4 Bake sesame seeds at 180 degrees in a baking pan for 10 minutes and set aside. (Stir-fry in pan, too)
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  • 5 Combination materials: Ham meat with pine nuts, sesame mix well.
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  • 6 Stir in the fried flour.
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  • 7 Mix in lard. Freeze for more than 2 hours.
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  • 8 Make mooncake skin. Oil skin production: 200 grams of flour with 20 grams of sugar powder, 60 grams of lard, then 70 grams of water into the mixing mix, knead into a smooth dough (no need to knead out the film) into a fresh-keeping bag and relax for 30 minutes.
    Pine nut golden
  • 9 Cream: 135 grams of flour, 67 grams of lard and mix well. Load the bag and relax for 30 minutes.
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  • 10 The flabby dough is divided into 15 crisps.
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  • 11 Take a piece of oil and roll it flat into a circle.
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  • 12 Put the pastry in the center of the dough and knead it like a small basket.
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  • 13 Wrap up 15 pieces and close down. Cover the film and put the wet cloth on the film for 20 minutes. (The rest time should not exceed 30 minutes, otherwise it will affect the crispness).
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  • 14 Roll out the static dough and grow into an oval shape. For the first time, the dough can be rolled a little shorter.
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  • 15 After rolling, roll it up from top to bottom. Cover the film and press the wet cloth on the film. This is for fear of water escaping from the skin, resulting in the back of the stuffing is not easy to close. Let it sit for 20 minutes.
    Pine nut golden
  • 16 Put the dough vertically and press the mouth upward.
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  • 17 Roll it out again and form an ellipse. (The second can be rolled slightly longer so that crisp effect will be better).
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  • 18 Roll it up again.
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  • 19 Roll up the dough, cover it with a fresh-keeping film, and wet the towel on the fresh-keeping film. Let it stand for 20 minutes.
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  • 20 Take a piece and press it in the middle with your finger.
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  • 21 Pinch both ends in the middle.
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  • 22 Roll out into a circle with thinner edges.
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  • 23 Put the filling in the tundish.
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  • 24 Wrap the mouth down and put it in the baking pan.
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  • 25 Brush eggs, sprinkle sesame seeds, put them in a preheated oven of 200 degrees, and bake for 30 minutes at 200 degrees in the middle and lower layers.
    Pine nut golden

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