Su style purple potato moon cake(su shi zi shu yue bing )

Su style purple potato moon cake

Introduction:

"Holiday snack - Su style purple potato moon cake"

Production steps:

Step 1: purple sweet potato stuffing: put butter, sugar, milk powder and salt into the container, and heat the butter to soften.

Step 2: add milk and stir well.

Step 3: after leaving the fire, add the purple sweet potato mud which is steamed, peeled and pressed into mud, and stir evenly.

Step 4: add glutinous rice flour, mix well.

Step 5: heat the frying pan and pour in the cooking oil.

Step 6: pour in the well mixed purple sweet potato paste.

Step 7: stir fry purple sweet potato puree evenly over medium low heat.

Step 8: stir fry until the purple sweet potato puree is dark and thick with glossiness, and then put the roasted purple sweet potato puree into a container for cooling.

Step 9: water dough: put medium gluten flour, lard, powdered sugar and salt into a container, mix well, and then add water in several times to form a soft water dough.

Step 10: cover with plastic film and relax for 15-30 minutes.

Step 11: oily dough: quickly mix low gluten flour with lard and knead evenly to form a pastry like dough.

Step 12: cover with plastic film and relax for 30 minutes.

Step 13: divide the dough and filling: 1. Watery dough: divide the relaxed watery dough into 20 parts, 15g each, and roll them round for reserve. 2. Oil dough: divide the loose dough into 20 parts, 10 grams each, and roll it round. 3. Filling: divide the purple sweet potato filling into 20 parts, 25g each, round and set aside.

Step 14: making Su style purple sweet potato moon cake: flatten the water dough by hand, take an oil dough and put it in the middle of the water dough.

Step 15: press the dough with your thumb and push the dough up with the tiger's mouth.

Step 16: tighten the necks. (be sure to wrap the water dough completely around the oil dough, otherwise the finished product will not have obvious layers.)

Step 17: flatten the dough and roll it into an oval shape.

Step 18: roll from the outside to the inside.

Step 19: cover with plastic film and relax for 15 minutes. (the first rolling)

Step 20: place the dough rolled for the first time with its mouth up vertically, flatten it slightly with the palm, and roll it again.

Step 21: from the outside to the inside.

Step 22: roll long tube.

Step 23: cover with plastic wrap and continue to relax for 10 minutes. (the second rolling)

Step 24: place the second rolled loose dough horizontally with the mouth up, press it down to the center with fingers, and then knead the dough on both sides with two fingers.

Step 25: press the flat ball with the palm again and roll it into a slightly thick water oil skin round dough.

Step 26: place the split purple potato stuffing in the center of the rolled round dough.

Step 27: press the stuffing with your thumb, use the tiger mouth to push the water oil dough up, and then pinch it tightly.

Step 28: close the mouth down, slightly flatten the wrapped Su style purple potato moon cake by hand, and put it into the baking pan

Step 29: close the mouth down, slightly flatten the wrapped Su style purple potato moon cake by hand, and put it into the baking pan.

Step 30: put it into the oven preheated 180 degrees in advance and bake for about 25 minutes until the cake is bulging and slightly colored.

Materials required:

Medium gluten flour: 160g

Lard: 60g

Powdered sugar: 40g

Salt: 2G

Water: 60g

Low gluten flour: 120g

Purple potato stuffing: 500g

Purple sweet potato paste: 650g

Fine granulated sugar: 130g

Milk powder: 25g

Milk: 50g

Glutinous rice flour: 10g

Butter: 50g

Edible oil: 50g

Note: raw materials: water skin: 160g medium gluten flour, 50g lard, 40g sugar powder, 2G salt, 60g water; oil skin: 120g low gluten flour, 60g lard; stuffing: 500g purple potato stuffing (650g purple potato paste, 130g fine granulated sugar, 25g milk powder, 1g salt, 50g milk, 10g glutinous rice powder, 50g butter, 50g edible oil); specification: 15g water skin, 10g oil skin, 25g stuffing = 50g X20 pieces

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Shi Zi Shu Yue Bing