Su style curry moon cake(su shi ka li yue bing )

Su style curry moon cake

Introduction:

Production steps:

Step 1: mung bean paste filling method: clean the peeled mung bean kernels, soak them in water for 4-5 hours, then wash them several times and drain the water.

Step 2: add about 2 cm of water to the container and steam it over high heat until it is powdered by hand.

Step 3: take it out and stir it into mud while it's hot.

Step 4: after sieving, it is green bean sand.

Step 5: put mung bean paste into the pot, add sugar and lard.

Step 6: stir fry over medium heat.

Step 7: stir fry until it doesn't stick. Turn off the heat.

Step 8: add sesame oil and stir well.

Step 9: white bean paste stuffing: wash the white kidney beans and soak them overnight. Peel off the skin one by one after soaking. Add water to the pot and bring to a boil over high heat. Turn off the heat until the beans can be easily powdered by hand. Take out the beans and wash them three times with cold water.

Step 10: put it into a cotton bag and directly squeeze it into mud shape. After sieving, it will be white bean paste.

Step 11: put the white bean paste into the frying pan and add the sugar.

Step 12: stir fry over high heat until the sugar dissolves completely until the filling doesn't stick to the pan.

Step 13: red onion crisp method: wash the purple onion and cut it into small cubes. Put it into the frying pan and add proper amount of lard. Stir fry slowly over low heat. (keep stirring during frying to prevent sticking)

Step 14: stir fry until purple red. (about 15 minutes)

Step 15: garlic crisp method: peel the garlic and cut it into small cubes, put it into the frying pan and add the right amount of lard, stir fry slowly over low heat. (keep stirring during frying to prevent sticking)

Step 16: stir fry until the garlic is dark. (about 10 minutes)

Step 17: Curry stuffing: add white bean paste stuffing and mung bean paste stuffing into the frying pan and stir fry evenly over medium heat.

Step 18: reduce the heat, add pepper and oil curry sauce, stir well.

Step 19: add lard and stir well.

Step 20: add salt, stir well, then turn off the heat.

Step 21: after air temperature, add red onion crisp and garlic crisp, stir well.

Step 22: make a curry filling.

Step 23: water dough method: put medium gluten flour, lard, sugar powder and salt into the container, add water in several times, and make a soft water dough.

Step 24: cover with plastic film and relax for 15 minutes.

Step 25: mix the flour and pastry into a quick dough.

Step 26: cover with plastic film and relax for 10 minutes.

Step 27: the dough is rolled twice, and the relaxation process is as follows: flatten the water dough by hand, and place an oily dough in the middle of the water dough.

Step 28: press the dough with your thumb and push the dough up with the tiger's mouth.

Step 29: 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 30: flatten the dough and roll it into an oval shape.

Step 31: roll from outside to inside to form a tube.

Step 32: cover with plastic film and relax for 15 minutes. (the first rolling)

Step 33: place the dough rolled for the first time with its mouth up vertically, flatten it slightly with the palm, and roll it again.

Step 34: from the outside to the inside.

Step 35: roll long tube.

Step 36: cover with plastic film and continue to relax for 10 minutes. (the second rolling)

Step 37: Su style curry moon cake method: segmentation: (a) watery dough: take the relaxed watery dough and divide it into 20 grams each, 16 portions, and roll it round. (b) Dough: divide the loose dough into 15g each, 16 portions, and roll it round. (c) Stuffing: divide the stuffing into 16 parts, 35g each, round and reserve.

Step 38: place the dough that has been rolled and relaxed twice (linking the two rolling and relaxation processes of 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. Press the flat dough with the palm of your hand and roll it into a round dough with a slightly thicker middle and a slightly thinner periphery. Place the split filling in the center of the rolled dough.

Step 39: press the stuffing with your thumb, use the tiger mouth to push the water oil dough up, and then pinch it tightly.

Step 40: close the mouth down and flatten the wrapped Su style curry moon cake by hand.

Step 41: put into the baking pan, mix a little edible red pigment with a few drops of water, and put a red seal on the center of the crust.

Step 42: put into the oven preheated 180 degrees in advance, bake for about 20 minutes until the crust is slightly colored.

Materials required:

Water skin: medium gluten flour: 240g

Lard: 90g

Powdered sugar: 60g

Salt: 3 G

Water: 90g

Oil skin: low gluten flour: 225g

Curry filling: 560g

Note: raw materials of Su style curry moon cake: water skin: 240 g medium gluten flour (120 g high gluten flour, 120 g low gluten flour), 75 g lard, 60 g powdered sugar, 3 g salt, 90 g water. Oil skin: 225 g low gluten flour, 90 g lard. Filling: 560 g curry filling———————————————————————————————————————— ——————Ingredients of mung bean paste stuffing: 500g peeled dried mung bean kernel, 100g fine granulated sugar, 50g lard, 10g sesame oil—————————————— ————————————————————————————————Curry stuffing materials: 500g white bean paste stuffing, 250g mung bean paste stuffing, 0.5g pepper powder, 12g weimeihaoyou curry sauce, 50g lard, 5g salt, 25g red onion crisp, 15g garlic crisp—————————————————————————————— —————————————————

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: Curry

Chinese PinYin : Su Shi Ka Li Yue Bing