Commemorating the taste of old Suzhou(ji nian lao su zhou de wei dao cong you su shi yue bing )

Commemorating the taste of old Suzhou

Introduction:

"When it comes to Su style moon cakes, what we know most is meat moon cakes. Every family goes to Changfa to buy meat moon cakes during the Mid Autumn Festival. In fact, there is also a delicious Su style moon cake, perhaps we all do not know. That's in Changshu. I'm looking forward to the mid autumn festival every year, because in Changshu's husband's hometown, they are still making scallion Su style moon cakes that have long disappeared in Suzhou. Su style moon cake with scallion oil is simple and authentic. Those who make scallion moon cakes are all local old people. They cut scallion silk and pastry. Their wrinkled hands and pastry are full of scallion fragrance, and their faces are full of joy. Because on this day, the young people who work outside come back from other places, and the whole family enjoy the fresh scallion moon cakes. The moon cakes show the crescent shape. The children will happily compare the moon cakes with the moon in the sky, That is a kind of happiness that I like to stop and watch, which belongs to the street corner. He promised Mumu that he would go to xiduojia to open an open class of scallion oil Su style moon cakes. It took her a long time because she hadn't made Su style moon cakes for nearly a year, so I specially arranged this side and now bring it to you. I hope to have the opportunity to make the Su style onion oil moon cake with you

Production steps:

Step 1: prepare the onion filling. Put the flour into a big bowl.

Step 2: pour in the hot lard and cook the flour. Stir the chopsticks well.

Step 3: add sugar, salt, monosodium glutamate, pepper powder, black pepper powder, stir well.

Step 4: wash the shallots and cut into sections.

Step 5: mix the dough with scallions. Stir to make it mixed evenly.

Step 6: take out the sugar coated sheet oil mixed overnight (wash the sheet oil the night before to remove impurities, mix it with soft sugar cover and put it in the refrigerator)

Step 7: mix the diced suet into the dough and mix well. That's the onion oil filling. Cover it with plastic film and refrigerate

Step 8: then prepare the water and oil skin. Put 160g flour into a large bowl.

Step 9: add 40 g lard and 80 g water, stir to form gluten dough, take out, roll round and cover the plastic film to relax for 20 minutes.

Step 10: then prepare the pastry. Note that there should be no water in the pastry bowl. Low flour 130g and lard 65g, rub into smooth pastry. At the beginning will be more difficult to rub loose into a ball, this is very normal, do not take it for granted the water! Slowly flour into lard will be smooth, the reference time is about 15 minutes.

Step 11: divide and weigh the pastry and the previous watery dough, then relax.

Step 12: start to wrap the pastry now ~ ~, take a portion of the water oil dough and press flat.

Step 13: wrap a portion of the pastry and pinch it tightly. Close the dough with the mouth up, divide all the dough in turn, cover with plastic film and relax for 15 minutes. This is the Su style dough~~

Step 14: take out a portion of Soviet style dough, and cover the rest with plastic film to prevent water loss.

Step 15: close the dough down and press flat. Roll it from the middle to both sides. Do not roll it from the top to the top. Roll it from the middle to the top and then from the middle to the bottom. Roll it into 4cm thick dough and roll it from the top to the bottom.

Step 16: put the rolled dough upright. Prepare for the second time.

Step 17: roll the dough from the middle to both sides in the same way as the first time.

Step 18: roll the long piece about 3cm thick, roll it up and set it up. Finish all the sourdough dough in turn, cover with plastic wrap and relax for 5 minutes.

Step 19: take out a portion of Su style dough, press it flat, roll it from the middle to the surrounding to form a disc with a thickness of about 3cm, and wrap a portion of onion oil stuffing. (the oven is preheated at 200 degrees)

Step 20: tighten the necks. Close it down and press it slightly.

Step 21: brush the surface with egg yolk and sprinkle with white cooked sesame. Oven 190 degrees, on and off the fire, 20 minutes later turn on the fire, coloring about 5 minutes can be out of the oven.

Step 22: after baking, each surface is golden, slightly cracked, and rich layers of dough can be seen.

Step 23: cut half, you can see layers of skin yo, delicious scallion oil Su style moon cake is created~~~~

Materials required:

Oilskin: Flour: 160g

Water oil skin: water: 80g

Oilskin: Lard: 40g

Pastry: low flour: 130g

Pastry: Lard: 65g

Sugared suet: suet to remove impurities: 120g

Onion filling: Flour: 140g

Onion filling: Lard: 80g

Onion oil stuffing: sugared diced suet: 150g

Onion oil filling: onion: 30g

Water oil skin: sugar: 15g

Sugared suet: soft sugar: 30g

Onion filling: sugar: 45g

Onion oil stuffing: Salt: 4G

Onion oil stuffing: pepper powder: 1 / 2G

Onion filling: black pepper: 1 / 2G

Onion filling: MSG: 1 / 2G

Note: Tips: 1, sugar oil Ding, is to use the market of pig oil, add soft white sugar, white granulated sugar can also, is difficult to draw, may have a sense of particles, it is recommended to use soft white sugar. 2. When you buy suet, you need to cut off impurities with a knife. Otherwise, it will seriously affect the taste, and the impurities are the stringy things. 3. When mixing the pastry, the container must be waterless, the dough does not absorb water, no matter how long it is stirred, it will not be gluten, so rest assured to trample the pastry well ~ ~ ~ 4. After the relaxation of the water oil dough and pastry, divide and weigh them. This recipe can make about 16 smaller moon cakes and about 12 larger ones. 5. The purpose of relaxation is to reduce the gluten of dough, increase the extensibility of dough, and make the dough easier to roll open. Pastry relaxation is very important. It is easy to roll open the dough if it is not relaxed or the relaxation time is short, which will lead to difficulties in rolling open and leakage of pastry, and eventually lead to production failure. 6. The rolling method should be from the middle to both sides and around, which can greatly reduce the rolling failure. 7. If the oven is separately controlled, you can choose to heat 190 degrees, heat 200 degrees, and heat 200 degrees in the last 5 minutes to color. If the color of the egg liquid is not deep at one time, you can brush the egg liquid first, then bake it in the oven for about 10 minutes, take it out, brush it again, sprinkle sesame seeds, and then bake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Ji Nian Lao Su Zhou De Wei Dao Cong You Su Shi Yue Bing