How to make the Suzhou style mooncake crust more crispy, and how to make the puff pastry mooncake ma

When rolling thin with a rolling pin, it should not be too short or too narrow, so as not to make the skin crispy unevenly, and add a little cooked lard.

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The Mid-Autumn Festival is imminent, Le Rongrong teaches you to make Suzhou-style mooncakes at home, the method is simple and easy to learn, and you don't have to go out to buy it anymore.

The preparation of puff pastry mooncakes.

Step 1

Make water-oiled skin. Add 35 grams of lard and 50 grams of water at about 80 degrees to 120 grams of flour. Stir to combine.

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Stir well in the oil skin and knead it into a smooth dough. and divide into 10 small dough of the same size. And cover with a damp cloth to prevent drying.

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How to make puff pastry: Add 35 grams of lard to 70 flour and stir well.

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Divide the oily skin into 10 evenly sized portions.

Step 1

Take a piece of oily skin and wrap it in puff pastry.

Step 1

Roll out into long strips. Step 1

Roll up the rolled strips from the bottom up.

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Roll it out again vertically.

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It's all rolled out. Then cover with a damp cloth and let rise for 15 minutes. No damp cloth with plastic wrap.

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The time it takes to rise the crust allows the filling to be divided into 10 evenly sized portions.

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Roll out the crust with a rolling pin and wrap it with mung bean filling.

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Put it in a baking tray and leave a little gap.

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Brush the surface with egg wash and sprinkle with sesame seeds.

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The oven is 200 degrees for about 20 minutes.

Picture of the finished product of a puff pastry mooncake.

<> cooking tips for puff pastry mooncakes.

Tips:

Electric baking pans are also available, so give them a try.

The way to make puff pastry mooncakes is to first prepare high-gluten flour, as well as lotus paste and egg yolk. Then use a mold to press the lotus paste and egg yolk into a square, then add a small amount of water with high-gluten flour, coat the lotus paste layer by layer, and then put it in the oven, and bake for about half an hour, it will be relatively soft.

Summary. Then divide the dough and puff pastry into 20 equal portions and knead them round.

Step 1: Filling ingredients. Clearing the core Step 2: Rinse the skin and puff pastry. Step 3: Mix all the fillings.

4 steps of the first state pants, stir up, refrigerate and set aside. Step 5: Mix the water and oil skin materials and stir until there is almost no dry powder. Step 6: Knead the dough by hand until the surface is smooth.

Step 7: Cover with plastic wrap and let stand for 20 minutes.

Then divide the oily dough into 2 equal parts, take 1 of them, add matcha powder and knead well.

Then divide the dough and puff pastry into 20 equal portions and knead them round.

Take one of the oily dough and flatten it with the palm of your hand, and put a puff pastry dough on top of the oily dough.

After that, wrap the puff pastry dough with oily dough with the wrapping dough closing side down, and follow this step to complete the rest of the dough.

Use a rolling pin to roll out the dough into a long oval shape.

Roll it up from the outside in, with the closure facing down.

Follow this step to finish the rest of the dough. After all the dough is finished, cover with plastic wrap and relax for about 20 minutes, repeat this step, continue to roll out the dough into a long oval shape, roll it again, and continue to relax for about 20 minutes. At this time, the crust is ready to seep into the world.

When the dough is relaxed for the second time, start preparing the stuffing and divide the pre-prepared stuffing into 20 pieces. Take one of the small doughs, fold both sides to the middle, press it with your hands, roll it out into a round stool, and put 1 filling in the middle of the branch. Wrap up and pinch tightly with the cuff facing down.

After all the mooncakes are done, the original mooncakes are brushed with a layer of egg yolk liquid, and the ridges are sprinkled with a little white sesame seeds. Finally, put it in the preheated oven, middle and upper layer, up and down the heat, and bake for about 25 minutes.

The preparation of the puff pastry of Suzhou-style mooncakes is as follows:

1. Mix the oily leather material (160g of ordinary flour, 10g of sugar, 50g of lard, 70g of water, 5g of matcha powder) and knead it into a smooth dough, and relax for about 30 minutes.

2. Mix the puff pastry ingredients (120g of low-gluten flour and 50g of lard) into a smooth dough and relax for about 30 minutes.

3. Divide the oily dough into 2 equal parts, take 1 of them, add matcha powder and knead evenly.

4. Divide the oil skin and puff pastry dough into 20 parts and knead them round (about 8g of puff pastry and 15g of oil pastry).

5. Take one of the oily dough macros to make a sales dough and flatten it with the palm of your hand, and put a puff pastry dough on the oily dough.

6. Wrap the puff pastry dough with oily dough, and finish the rest of the dough according to this step.

7. Use a rolling pin to roll out the dough into a long oval shape.

8. Roll up from the outside to the inside, with the closing point facing down.

9. Follow this step to complete the rest of the dough. After all the dough is finished, cover with plastic wrap and relax for about 20 minutes, repeat this step, continue to roll the dough into a long oval shape, roll it again, and continue to relax for about 20 minutes.

10. When the dough is relaxed for the second time, start to prepare the filling, and divide the prepared filling in advance into 20 pieces (25g pieces) equally.

11. Take one of the small doughs, fold both sides to the middle, press it with your hands, roll it into a circle, and put 1 filling in the middle.

12. Wrap it up, pinch it tightly, and close it downward.

13. After all the moon cakes are done, brush the original moon cakes with a layer of egg yolk liquid, sprinkle a little white sesame seeds, put them in the preheated oven, middle and upper layers, up and down the heat, and bake for about 25 minutes.

The method of puff pastry of Suzhou-style moon cakes is to knead the dough first, and then splash hot oil on the dough to make it crispy, prepare the filling, you can start wrapping, and after wrapping, put it in the oven to bake, the specific steps are as follows:

1. Mix all the ingredients in the oil skin, knead it into a smooth dough, and knead it for a while to make the dough have enough gluten. The ingredients in the puff pastry are also kneaded into a dough. If you don't mind eating lard or butter, you can just use lard or butter and noodles.

2. Divide the oil skin and puff pastry into 20 equal parts, about 20 grams of oil skin and 14 grams of puff pastry.

3. The bean paste filling is a low-sugar bean paste that is bought directly, and it should be noted that it is best to use oil bean paste to make moon cake filling, rather than water bean paste to make bean paste packets. If you don't have to worry about it, you can do it yourself.

4. Wrap the puff pastry with oily skin, close the mouth, and do all the things in turn. During the production process, cover the dough with plastic wrap in time to prevent the loss of moisture.

5. Roll out the dough into a beef tongue and roll it up from top to bottom. When rolling, go up and down, don't roll back and forth, otherwise it is easy to break the skin.

6. Roll the rolled dough up with the mouth facing up, roll it out into long strips again, and roll it up from top to bottom.

7. The mouth is still facing upward, press down a socket in the middle with your fingers, and move the upper layer of dough closer to the middle.

8. Directly arrange the dough by hand into a thin edge and thick middle, wrap in a bean paste filling, and close the mouth.

9. Wrap all the fillings in turn. Gently flatten the dough. Use a seal to dip some edible coloring and print flowers or words. If you don't have a stamp, you can also use chopsticks to dot a few red dots.

10. Preheat the oven to 165 degrees Celsius and bake for 25 minutes. In the last 10 minutes, pay attention to the coloring, and if you don't want the color to be particularly dark, use a piece of tin foil to cover the surface of the mooncake.

"Puff pastry"A common practice of making dim sum, roughly divided into Chinese puff pastry and Western puff pastry, puff pastry is a process of wrapping ghee with flour and flattening layer by layer, that is, mille-feuille, after baking, that is"Puff pastry"。

1. Chinese puff pastry.

Method: 1. Use the basic low-gluten flour, add sugar, add water and stir to the gluten, put it in a plate and freeze, add lard and butter 1:1, heat and melt and pour it into a square plate to freeze.

2. Take out the frozen noodles and oil to slow down, slow down until you can press the situation, roll the noodles into a rectangle, cut the frozen oil (the size is determined according to the noodles) and put it in the middle of the noodles, fold the noodles three times to completely wrap the oil, and then continue to roll out the rectangles, fold them again and roll them into rectangles, and so on, at least three to four times.

3. Make the specifications and shapes according to the desired dish, then roast, and the rest can be frozen.

Common representatives of Chinese puff pastry: egg tart, durian crisp, carrot crisp.

2. Western-style puff pastry.

Method: 1. Select all-purpose flour, add water, add sugar and stir until gluten, put it on a square plate to freeze, and the oil is made of ghee flakes (sold in the market) itself is frozen.

2. Take out the ghee flakes and frozen noodles to ease them until they can press the position, then press them into the desired specifications with a puff pastry machine, then cut the ghee slices into the middle, fold the ghee completely, and repeat it back and forth three to four times.

3. Put the noodles on the cutting board and cut out the desired shape, bake, and the remaining noodles can be frozen and preserved.

Common representatives of Western-style puff pastry: cream puff pastry soup, croissant, various pies, ......

The difference between the two is that the gluten of the dough is different, and the processing techniques are different, the Chinese style is mainly hand-rolled, and the Western style is mainly a pastry machine.

Although the two are made in different ways, they are both crispy and delicious.

In Chinese dim sum, many delicacies are puff pastry, so puff pastry is typically widely used, but there are many varieties, and there are many kinds of puff pastry that are made in different ways, and the taste of the puff pastry is not the same. Common puff pastry snacks are divided into bright crisps and dark crisps, and can also be divided into large packets, small packets, row cakes, and roll cakes from the production method. Because of the different materials used, there are butter puff pastry, lard puff pastry, and vegetable puff pastry, and the taste and taste are different.

The choice of that method should be made in accordance with the needs of the product, the important thing in the production of puff pastry is to open the crisp, the quality of the puff pastry determines whether the production of 1 product is successful, and whether it looks good or not, including whether the taste is good or not. A good puff pastry should be evenly layered, crispy and slag removed. When wrapping the crisp, it must be wrapped evenly, and when rolling, it should also be evenly forced.

When we make pastry snacks at home, due to the restrictions of some circumstances, basically small bags of cakes are made a little more, such as very popular egg yolk cakes can be made with small bags of cakes, and large bags of cakes are generally made of crispy snacks, such as the egg tarts we often eat.

To make the puff pastry of Suzhou-style mooncakes, you must first prepare enough flour, corn oil or butter, in addition to preparing some white sugar and water, and the flour is best to choose low-gluten flour.

If you want to make Suzhou-style mooncakes, the crispy recipe is purple sweet potato, fresh meat, lotus paste, salted egg yolk, meat floss, bean paste, and other ingredients.

The flour content is 27 to 30%, the oil is 45 to 50%, the caramel, a small amount of water 35 to 45%.