Ning style marongsu(ning shi ma rong su )

Ning style marongsu

Introduction:

"There is a lot of Ningbo Tangyuan stuffing in the Lantern Festival, which is made of lard and sesame. After eating too many Tangyuan, I couldn't eat any more. I thought of making some pies, which are similar to the crab shell yolk in Shanghai. If the stuffing is changed, it can be made into shredded radish cake. "

Production steps:

Step 1: mix medium gluten flour with 100g lard in warm water, knead until smooth, and let stand for 30 minutes. Low gluten flour, add 100g lard knead into oily dough.

Step 2: divide the water oil dough into 25g small dough and the oil dough into 18G small dough. The water oil dough is coated with oil dough to form a ball shape.

Step 3: flatten, roll up and let stand for 30 minutes. Repeat the above steps three times.

Step 4: during the waiting period, divide the maroon into 25 grams.

Step 5: fill the small dough into the filling to form a ball, pay attention to pressing the bottom edge to avoid exposing the filling during baking.

Step 6: flatten, apply water on the surface, and press white sesame

Step 7: into the oven, about 180 degrees, 15 minutes, please adjust according to the oven size and temperature.

Materials required:

Medium gluten flour: 300g

Low gluten flour: 200g

Lard: 200g

Warm water: 170g

Minced sesame paste: 300g

White Sesame: nuogan

Note: you can also change the filling into shredded radish. 300 grams of shredded radish, knead with salt, pen off water. Chop the ham, mix with shredded radish, and serve.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ning Shi Ma Rong Su