Li Rong crisp moon cake(li rong su pi yue bing )

Li Rong crisp moon cake

Introduction:

"The annual Mid Autumn Festival is coming again, and it's also a festival for making moon cakes. This is the second time that I make crispy moon cakes, using chestnuts as stuffing. The so-called "crispy moon cake" skin is very crispy, a bite is the taste of "crispy". Chestnuts taste delicious and sweet, so I don't add sugar when I stir fry chestnuts. If I like sweet stuffing, I can add a little sugar. Home made fillings will not feel greasy if you eat a few more, mainly because you don't add a lot of oil and sugar; because it's home-made, you don't add preservatives, so you have to put it in the refrigerator to eat it as soon as possible.. In fact, it's very simple to make moon cakes, that is, to spend some time making stuffing; the so-called home-made food is healthy and hygienic. "

Production steps:

Materials required:

Chestnut: 500g

Water: moderate

Edible oil: 100ml

Medium gluten flour: 200g

Oil skin material lard: 60g

Oil skin material - warm water: 80g

Pastry material medium gluten flour: 180g

Pastry material lard: 100g

White Sesame: a little

Egg liquid: 1 / 2

Oil skin material - Salt: 5g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Li Rong Su Pi Yue Bing