[Su style bean paste moon cake] - Crispy moon cake(su shi dou sha yue bing yi peng ji sui de su pi yue bing )

[Su style bean paste moon cake] - Crispy moon cake

Introduction:

"Of all the moon cakes, my favorite is the pastry moon cake. Crisp moon cake is delicious, with distinct layers, crisp but not greasy, and with the stuffing you like, it's absolutely delicious! Today, I made two kinds of moon cakes: red bean paste and rose, which are my favorite flavor. Rose stuffing is a small processing on the basis of rose sauce. The bean paste stuffing is self fried and tastes good. It's worth trying. "

Production steps:

Step 1: wash red beans with clean water and soak for one night (at least 3 hours).

Step 2: pour the soaked red beans into the pot, add appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer slowly, while simmering and stirring, so as to avoid pasting the pot. Boil until the red beans are soft and waxy. Turn off the heat after the water is dry

Step 3: put the boiled red beans into the cooking machine and beat them into mud.

Step 4: pour the red bean paste into the frying pan, stir constantly over low heat, dry the water, add peanut oil several times, and make the bean paste and oil fully integrate each time until all the peanut oil is added.

Step 5: add the sugar, stir fry until the water is completely dry, then make the bean paste stuffing, turn off the heat and let it cool.

Step 6: how to make pastry: mix all the ingredients in the pastry to make pastry dough.

Step 7: mix the flour and white oil in the pastry and knead them into pastry dough. Wrap the two dough with plastic wrap and refrigerate for half an hour.

Step 8: after taking out, divide the dough and ghee dough into 20 parts, and round them.

Step 9: take a portion of the dough and press it into a round piece by hand. Then take a portion of the round pastry ball and put it on the pressed pastry. Wrap the pastry ball firmly with the pastry.

Step 10: roll it down into a tongue shape, turn it over and roll it up, then cover it with plastic wrap

Step 11: flatten one of them, roll it long again, turn it over and roll it up.

Step 12: roll up and cover with plastic wrap

Step 13: flatten one of them, roll it long again, turn it over and roll it up.

Step 14: after all rolled up, cover it with fresh-keeping film again and let it stand for 10 minutes.

Step 15: flatten the dough after standing for 10 minutes and roll it into a disc shape with thinner edges.

Step 16: take 25g bean paste stuffing, roll it round, put it on the rolled dough and wrap it tightly.

Step 17: put the end down and press the dough with the palm to form a moon cake. Put into the baking tray covered with oil paper, and use red pigment to decorate the surface of the moon cake

Step 18: put the preheated oven at 190 ℃ for 20-25 minutes, take it out and let it cool.

Step 19: show your face with rose stuffing

Materials required:

Common flour: 330g (130g for pastry)

Lard: 70g

Water: 90g

White oil: 70g

Red beans: 250g

Peanut oil: 65g

Granulated sugar: 85g

Powdered sugar: 20g

Note: 1. When boiling red beans, you can also use pressure cooker to cook for 20 minutes. 2. The cooked red beans can be sifted and then fried, so the bean paste is more delicate. I prefer coarse bean paste, so it's not sifted. 3. Red bean paste is sticky when it is round, so some hand powder can be used properly. 4. After kneading the pastry and dough, put them in the refrigerator for refrigeration, and the effect is better.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Su Shi Dou Sha Yue Bing Yi Peng Ji Sui De Su Pi Yue Bing