Soviet style five kernel ham moon cake
Introduction:
"I think the moon cake festival is over. Wood has thought of, face face, unexpectedly still have a chance once more Su Yue. To salty mouth, wood has a relationship, Guangyue's five kernel ham stuffing can be used. Su Yue is compatible with Guang Yue's fillings, but Guang Yue is not compatible with Su Yue's fillings. Or Soviet style white moon cake, with three points to distinguish from the previous five kernel moon cake. "
Production steps:
Step 1: water oil skin material: Flour 800g, lard 32g, water 35g
Step 2: pour the materials together,
Step 3: knead into a soft and hard dough
Step 4: Pastry: 80g low gluten flour, 40g lard
Step 5: pour the flour and lard together
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: Pack
Step 10: closing down
Step 11: "grow up"
Step 12: roll up
Step 13: relax for 5 minutes
Step 14: roll it out again
Step 15: roll up
Step 16: relax for 5 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: Pack
Step 22: tuck down
Step 23: press flat
Step 24: dip three chopsticks in Monascus water and put three dots on the cake
Step 25: put in the baking tray and find the distance
Step 26: put into the oven, middle layer, heat 180 degrees, heat 210 degrees, bake about 15 minutes
Step 27: bulge the surface and get out of the oven
Materials required:
Flour: 80g
Lard: 72g
Water: 35g
Low gluten powder: 80g
Five kernel ham filling: 260g
Monascus water: a little
Note: if the dough roll up a little bit hard, you can relax for a while. Pay attention to pinch the stuffing tightly to prevent the stuffing from exposing during baking.
Production difficulty: simple
Process: Baking
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Su Shi Wu Ren Huo Tui Yue Bing
Soviet style five kernel ham moon cake
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