Suzhou style salt and pepper moon cake(su shi jiao yan yue bing )

Suzhou style salt and pepper moon cake

Introduction:

Production steps:

Step 1: filling method: put fried and sifted low gluten flour, fine granulated sugar, fried melon seeds, fried and crushed black sesame, roasted walnut kernel, orange cake, salt and pepper powder into the container.

Step 2: mix well, add lard, mix well, and form a ball.

Step 3: the method of oily dough: quickly mix the low gluten flour and lard, knead evenly and form a pastry like dough.

Step 4: cover with plastic film and relax for 10 minutes.

Step 5: water dough method: put sugar powder and lard into the container, mix well with a rubber scraper.

Step 6: add medium gluten flour and salt, mix well with a rubber scraper.

Step 7: add water in several times and mix well with a rubber scraper.

Step 8: blend into a soft dough, cover with plastic wrap and relax for 15 minutes.

Step 9: segmentation of dough and filling: watery dough: divide the relaxed watery dough into 18 portions, 25g each, and roll them round. Oil dough: divide the loose dough into 18 portions, 15g each, and roll them round. Stuffing: divide the stuffing into 18 parts, each 35g, round for reserve

Step 10: roll the dough for the first time to relax: flatten the dough with hands, and place one oily dough in the middle of the dough.

Step 11: press the dough with your thumb and push the dough up with the tiger's mouth

Step 12: 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 13: flatten the dough and roll it into an oval shape.

Step 14: roll from the outside to the inside to form a tube.

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

Step 16: roll the dough for the second time to relax: place the dough rolled for the first time with its mouth up vertically, flatten it with the palm and roll it again.

Step 17: scroll from the outside to the inside.

Step 18: roll long tube.

Step 19: cover with plastic film and continue to relax for 10 minutes. (the second rolling)

Step 20: the production of salt and pepper moon cake: put the dough which has been rolled twice with its mouth upward and horizontally, press it down to the center with fingers, and then knead the dough on both sides with two fingers.

Step 21: press the flat dough with the palm of your hand, roll it into a round dough with slightly thicker middle and thinner periphery, and place the split filling in the center of the rolled dough.

Step 22: press the stuffing with your thumb, and use the tiger's mouth to push the dough upward.

Step 23: pinch the mouth tightly, mouth down, and slightly flatten the wrapped Su style salt and pepper moon cake by hand.

Step 24: drain into the baking pan and cover the center of the crust with red pigment.

Step 25: put it into the oven preheated 180 degrees in advance, bake for about 15 minutes, turn it over, and then continue to bake for 10 minutes until the crust is slightly colored.

Materials required:

Medium gluten flour: 240g

Lard: 90g

Powdered sugar: 60g

Salt: 3 G

Water: 90g

Low gluten flour: 225g

Fried low gluten flour: 220g

Fine granulated sugar: 100g

Fried black sesame: 100g

Orange cake: 35g

Stir fried melon seeds: 50g

Roasted walnuts: 30g

Zanthoxylum powder: 3 G

Note: ingredients of Suzhou style salt and pepper moon cake: water skin: 240 g medium gluten flour (120 g high gluten flour, 120 g low gluten flour), 75 g lard, 60 g sugar powder, 3 g salt, 90 g water. Oil skin: 225 g low gluten flour, 90 g lard. Filling: 220 g fried low gluten flour, 100 g fine granulated sugar, 100 g fried black sesame, 35 g orange cake, 50 g fried melon seed kernel, 30 g roasted walnut kernel, 2 g salt Zanthoxylum powder 3G, lard 100g specification: water skin 25g, oil skin 15g, stuffing 35g = 75g x 18 pieces

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Su Shi Jiao Yan Yue Bing