Su style moon cake with bean paste(su shi dou sha yue bing )

Su style moon cake with bean paste

Introduction:

Production steps:

Step 1: water oil skin: Flour 500g, lard 70g, butter 30g, water 300g.

Step 2: crisp heart: 450 grams of flour, 150 grams of lard, 75 grams of butter.

Step 3: according to the above-mentioned raw materials, mix the oily skin and crisp heart respectively. Water and oil skin and dough can be used to beat the dough to form gluten. Sometimes the dough is rubbed through repeatedly. Let the dough stand for half an hour to release its strength. I used the method of big package to make it, so the operation is a little easier. Roll out the water and oil rind and put it into the pastry,

Step 4: wrap up.

Step 5: roll it into thin slices, fold it in half and let it stand for 10 minutes.

Step 6: roll it into thin slices again, and then roll it into long strips.

Step 7: cut into small pieces with a knife.

Step 8: flatten or roll with a rolling pin.

Step 9: pack in the bean paste filling.

Step 10: make a round cake and stack it in a baking tray.

Step 11: find a good shape of star anise, dip it with food pigment, press out the pattern and decorate it.

Step 12: put it into the oven preheated at 190 ℃ and bake for about half an hour.

Step 13: the baked moon cake is very crisp and fragrant.

Materials required:

Flour: 945G

Lard: 220g

Butter: 105g

Water: 300g

Bean paste: right amount

Note: water oil skin: Flour 500g, lard 70g, butter 30g, water 300g. Crisp heart: 450 grams of flour, 150 grams of lard, 75 grams of butter. Note: butter is added to improve the taste. Lard can be used instead.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Shi Dou Sha Yue Bing