Pastry moon cake(su pi yue bing )

Pastry moon cake

Introduction:

"I love pastry since I was a child. I used to buy it outside. Now I can make it myself, so I don't buy it outside. I make it clean and safe. The pastry just baked is soft and delicious. It's really wonderful to have a bite. The layers of pastry inside are as thin as cotton paper. It's very loose. As soon as you bite it down, the crumbs fall all over the floor. You can taste the sweet taste like honey. There are many steps. In fact, it's very easy to do. It's really easy to do. This time, we made two flavors, jujube paste and white kidney bean stuffing. This kind of pastry moon cake is really super crisp. The crust melts at the entrance. It needs to be put gently. It looks very crisp. The sweetness of the filling can be adjusted, which is more delicious than what I bought. I never used to eat jujube paste, but now it's really delicious. The jujube paste filling ingredients: 400g red dates, 80g white granulated sugar, 60g peanut oil, 40g cooked glutinous rice flour, and suitable for clean water Amount of white kidney bean stuffing: 250g big white kidney bean stuffing, 160g fine granulated sugar, 70g corn oil, 20g cooked flour. Pastry material: (lard, I am used to adding corn oil when refining fat meat) water oil skin: 250g flour, 30g sugar, 126G milk (or water), 40g lard. Pastry: 200g low gluten flour, 100g lard

Production steps:

Step 1: wash white kidney beans and soak them in water for 24 hours

Step 2: peel off the white kidney bean

Step 3: the peeled white kidney beans are stewed in a pressure cooker with water. I use the key to boil porridge. When it's cold, I press it with a spoon. At this time, the kidney beans will rot when touched,

Step 4: pour the cooked kidney beans into the pot, add the fine granulated sugar, start to stir fry, add the soybean oil in several times, stir fry each time until the oil is completely absorbed by the bean paste, and then add the next time. When it becomes very thick, dry and hard, add the cooked flour, stir well and turn off the heat, then the white kidney bean stuffing is ready

Step 5: rinse the jujube with water

Step 6: while wet, peel the red jujube and take out the jujube seed.

Step 7: put the seeded jujube into the pot and boil it with water

Step 8: put the boiled red jujube into the food processor, add enough water, beat it into jujube mud, and filter the mud to make it taste better

Step 9: put the filtered jujube mud into the pot, add the fine granulated sugar, stir fry with medium and low heat. In the process of stir fry, add peanut oil in three times, and stir fry continuously, so that the oil is completely absorbed by the jujube mud. Stir fry until the water is almost evaporated, add cooked glutinous rice flour and stir well

Step 10: prepare 35g of jujube paste and white kidney bean stuffing, round and set aside

Step 11: mix the oil skin, pastry and stuffing respectively, and relax for half an hour. Divide the skin and pastry into 20 equal portions

Step 12: butter in butter

Step 13: close and pinch

Step 14: roll it into an oval shape

Step 15: roll up from above

Step 16: relax for 15 minutes after rolling, flatten the relaxed surface, roll the relaxed surface long, roll it up again, and relax for 15 minutes after one operation

Step 17: flatten the loose surface and roll it round

Step 18: pack the stuffing, close the mouth and squeeze tightly

Step 19: preheat the oven at 170 ℃, bake in the middle layer for 10 minutes, turn it over and bake for another 10 minutes, then turn it over and bake for about 6 minutes until the side is crisp

Step 20: just baked

Step 21: This is jujube mud

Step 22: white kidney bean filling

Step 23: it's crisp

Materials required:

Flour: right amount

Lard: right amount

Sugar: right amount

Milk: moderate

Peanut oil: right amount

White kidney bean: moderate

Jujube: right amount

Cooked glutinous rice flour: appropriate amount

Note: Tips: when making pastry and noodles, be sure to pay attention to the water or oil. Don't add them all according to the formula. You can leave a little 10 grams or so, because the moisture content of flour is different. If it's not suitable, you can add it. Avoid that the dough is too wet and the taste of flour changes.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Pi Yue Bing