Su style five kernel moon cake(su shi wu ren yue bing )

Su style five kernel moon cake

Introduction:

"There was an accident..... I always thought that the moon cake festival was not due to the Su style moon cakes. Because pastry is not popular at home, all kinds of pastry moon cakes, must be pickpocketed to eat stuffing. When you make your own cakes, why do you have to work so hard to peel them and then pick them off and throw them away? However, the days will always be different. Although I don't love pastry, someone unexpectedly wants to be Su Yue. In fact, the reason is very simple. If I don't love that pastry, it doesn't mean that everyone doesn't love it. SO。。。。。 Su style white moon cake, and before the inadvertent production of Wuren Su style moon cake stuffing also finally see the day

Production steps:

Step 1: water oil skin material: 100g flour, 40g lard, 44g water

Step 2: pour the materials together,

Step 3: make the dough soft and hard

Step 4: Pastry: 100g low gluten flour, 50g lard

Step 5: mix flour and lard

Step 6: knead into pastry

Step 7: divide the pastry and pastry equally

Step 8: flatten the leather and put on the pastry

Step 9: wrap it up

Step 10: tuck down

Step 11: "grow up"

Step 12: roll up

Step 13: relax for 5-10 minutes

Step 14: roll it out again

Step 15: roll up

Step 16: relax for 5-10 minutes

Step 17: divide the filling into 10 equal parts

Step 18: take a cake skin and roll it out

Step 19: 30% off

Step 20: roll it into a round skin and put in the stuffing

Step 21: wrap it up

Step 22: tuck down

Step 23: press flat one by one

Step 24: add a little water to Monascus powder and mix well

Step 25: use four chopsticks to make four dots on the pastry

Step 26: put in the baking tray and find the distance

Step 27: put in the oven, middle layer, heat 180 degrees, heat 210 degrees, bake about 15 minutes

Step 28: bulge the surface and get out of the oven

Materials required:

Flour: 100g

Lard: 90g

Low gluten powder: 100g

Water: 44g

Soviet style five kernel moon cake filling: 330g

Monascus powder: a little

Note: the relaxation time increases or decreases according to the cake skin. If the rolling is tight, you can relax a little more. Pay attention to pinch the stuffing tightly to prevent the stuffing from exposing during baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Shi Wu Ren Yue Bing