How to make Suzhou style mooncakes, how to make Suzhou style mooncakes

Teach you how to make Suzhou-style mooncakes.

Material]: Oil skin material:

High Cake Flour 95g Cake Flour 63g Powdered Sugar 16g Lard 63g Water 63g Puff Pastry Ingredients:

Cake flour 200g cream 100g filling:

Walnut 70g Jujube paste filling 830g Other ingredients:

A little edible red pigment How to make Suzhou-style mooncakes:

1.Divide the oil skin and puff pastry into 20 equal parts; Wash the walnuts, roast them, mix them with the jujube paste filling, and divide them into 20 minutes for later use. 2.

Take a rod roll with loose oily skin puff pastry, after the rod is round, wrap it in the filling of method 1, and then pinch it tightly with the tiger's mouth. 3.Form 2 into a round ball, slightly flatten it with your hands, concave it with your thumb in the middle, stamp it with a stamp, face down, and place it on a baking sheet.

4.Put method 3 into the oven, the oven temperature is 180 on the top and 190 on the bottom heat, after baking until it is colored, turn it over and bake it until the side is pressed and crispy and layered, a total of about 25 30 minutes, that is, it is completed. Quantity:

For the production method of 20 oily skin puff pastries, please consult the recipe on this site-

The key is to make the skin that wraps the filling. 1. Use one pound of cooking oil and two pounds of flour to make a crisp. 2. Use an appropriate proportion of oil, water, flour and flour, which used to be purely handmade, but now there is a mixer, and then knead it into a dough after mixing.

3. Push the dough into a large, thin dough with a wooden stick. 4. Push the shortbread into a large, thin shortbread. 5. Wrap a layer of shortbread in a layer of shortbread, roll it up, and turn it into a stick; Then use a wooden stick to push it and spread it out; Re-roll, re-spread ......6. Finally, take off the stick-shaped skins of equal size one by one and make them into blanks.

Weigh it again to increase or decrease the weight. 7. Then, like dumplings, wrap the pre-prepared filling (the process of making the filling is omitted here). Flatten into a mooncake shape.

Ingredients: 500 grams of flour, 75 grams of starch sugar, 300 grams of oil pastry, 175 grams of sugar, 500 grams of soy sauce, 200 grams of fried rice flour (or cooked flour), 200-250 grams of sugar, appropriate amount of lard, 200 grams of fruit (walnut meat, green plum dice, pine nut kernels, red pear slices).

Method: 1. Add caramel sugar, oil and a small amount of hot water to the flour and mix, then add water and form a ball.

2. Mix the sugar with lard first, mix thoroughly, and then add fried rice noodles. For different hearts, add different fruit ingredients and mix them. Add 250-300 grams of puff pastry to the skin, wrap them one by one into the heart according to the specified weight, press them flat, and put them in the stove to bake.

Ingredients for fresh meat moon cakes: 500 grams of flour, 75 grams of sugar, 200 grams of oil, 100 grams of soy sauce, appropriate amount of sand kernels, 500 grams of fresh meat.

Characteristics: round and yellow, crispy skin, fruity and fragrant.

I heard that its story ** Yuan Dynasty "Xi Dynasty Joy" recorded: "August 15, called the Mid-Autumn Festival." The folk give each other moon cakes, meaning to take the reunion theory. It's night, and people have moon-watching swallows. "Suzhou-style mooncakes are a traditional snack in Suzhou.

Summary. Mix the puff pastry ingredients. Stir until the lard and flour are mixed into coarse granules, knead into a dough by hand.

How to make Suzhou-style mooncakes.

Ingredients: all-purpose flour, maltose, lard, salt, warm water, all-purpose flour, lard, pork filling, minced mustard, cooking wine, dark soy sauce, salt, white sugar, chicken essence, sesame oil, pepper, green onion, ginger. Steps:

Mix all the fillings. Including fillings, oily skins and puff pastries.

Stir vigorously and refrigerate for later use.

Mix the water-oil skin material and stir until there is almost no dry powder. Knead by hand until the surface of the dough is smooth.

Cover with plastic wrap and let stand for 20 minutes.

Mix the puff pastry ingredients. Stir until the lard and flour are mixed into coarse granules, knead into a dough by hand.

Divide the water and oil skin into 20 grams per portion, and divide the puff pastry into 14 grams per portion, cover with plastic wrap and let stand for 5 minutes.

Take a portion of water and oil skin and flatten it, put a portion of puff pastry, push it up with the tiger's mouth, seal it, and rub it round.

Squish by hand. Roll it out into a cow's tongue shape. Roll up, cover with plastic wrap and let stand for 20 minutes.

Then roll it out vertically into a slender shape and roll it up. Cover with plastic wrap and let stand for 15 minutes. Finally, press down from the middle, receive the two ends together, flatten them, and roll them out into a round sheet.

Top with 30g of minced meat. Squeeze and seal with the tiger's mouth, wrap well, and close the mouth upwards. Slightly flatten, wrap one by one, and place in a baking sheet.

Bake in a preheated oven at 200 degrees for 10 minutes.

Wait for the surface of the mooncake to color and turn over. Continue to bake for 15 minutes.

The preparation of the Suzhou-style mooncake crust is as follows:1. Mix the oily skin part, knead it into a ball, put it in a plastic bag and let it rise for 15 minutes.

2. Mix all the ingredients in the puff pastry and knead them into a ball, and let them rise for 15 minutes.

3. Hole loose puff pastry is divided. Cover the oil skin with 25g plastic wrap and search.

4. Small puff pastry method, take a puff pastry and wrap it into the oil skin.

5. According to the order of the beginning of the oily skin puff pastry, (this is equivalent to waking up) after wrapping it with plastic wrap covered.

6. After a reincarnation is wrapped, go back to the past and start from the first bag, first roll it horizontally, you can roll it wider. Finish with stuffing.

7. Preheat the oven 180 180 sprinkle sesame seeds while the egg yolk liquid is not dry, enter the oven for 25 minutes, observe a small amount of juice at the bottom, and at the same time have branches to indicate that it is cooked. After 5 minutes, the furnace is perfectly baked.

Suzhou-style fresh meat mooncakes.

Raw material; 500 grams of flour.

300 grams of minced meat, 40 grams of sugar, 200 grams of cooked lard, soy sauce, salt, flavor, sesame oil, a little minced ginger. One egg yolk. Method;

Place the minced meat. Add salt, flavor, sugar, soy sauce.

Cooking wine, hemp brother oil, minced ginger stir well in one direction, add a little water and stir until the water and meat are dissolved, then put in the refrigerator to freeze hard, and cut into small pieces when using.

Take 300 grams of flour.

50 grams of cooked lard, 40 grams of sugar, a little rolling beam baking powder. Use 30 degrees warm water and water into the oil surface.

Take 200 grams of flour and 150 grams of cooked slag stove lard and knead it into puff pastry.

Tips; I have done it once before but it didn't work, the main reason is that the water and oil noodles are too hard, the filling is too thin and not easy to wrap, summing up the reasons for the failure last time, the second time I did the relative dough and soft, considering that it is necessary to keep the meat filling tender and juicy and easy to wrap, I will adjust the filling after freezing hard and cut it into small pieces. This reduces the failure rate. It will be delicious when baked with lard, but it is better to substitute butter.

Adding a little sugar to the noodles will give the noodles a little sweetness, so that they will not feel tasteless when they are eaten on the outside

Suzhou-style moon cake is the traditional food of the Mid-Autumn Festival in China, originated from Suzhou as a Suzhou-style pastry, loved by the people in Jiangsu and Zhejiang, the skin is crisp and loose, the color is beautiful, the filling is fat but not greasy, and the taste is loose and crispy. Below, I will share with you the practice of Suzhou-style mooncakes, I hope it will be helpful to you!

Materials:

Water and oil skin dough: 300ml of plain flour, 35g of lard (butter), 25g of white sugar (about 30ml), about 90ml of warm water. Mix all the ingredients of the dough into a smooth dough and let it rise for 10 minutes.

Puff pastry dough : 200ml of plain flour, 60g of lard (butter). Mix all the ingredients of the puff pastry dough together as well to form a dough.

Fresh meat filling: 250g of minced pork, 2 tbsp of white sugar, 1 tbsp of honey, 1 2 tbsp of fried white sesame seeds, 10ml of sesame oil, 1 2 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tsp of salt, a little minced ginger and minced onion. Pour the minced meat and all the seasonings into a large bowl and stir the minced meat with chopsticks until the minced meat is sticky.

Salt and pepper filling: 1 cup of sugar, 1 t of salt and pepper, 1 2 cup of white sesame seeds, 2 3 cups of pine nuts, 1 cup of cake powder, 50 grams of butter, 50 grams of salad oil. Mix sugar, pepper and salt, sesame seeds, pine nuts, butter and salad oil, add cool boiled water to adjust the firmness appropriately, wrap in plastic wrap and set aside.

Method

1. Wrap the puff pastry dough with water and oil skin dough, roll the dough into a long oval shape with a rolling pin, fold it and then roll out the oval skin. Rolled out. The dough sheet, rolled from the outside in, is divided into eight small doses.

You can also divide the water and oil skin dough and puff pastry dough into small agents, wrap the puff pastry with water and oil skin agents, roll out and fold them one by one, and finally roll them into a round dough. )

2. Roll out each dough into a round dough sheet with a rolling pin, wrap the fresh meat filling in the dough sheet**, and gently flatten it with the palm of your hand. (When wrapping, it should be noted that the closing place should not be stained with meat filling, otherwise it will be difficult to bond tightly at the closing place, and the filling may be squeezed out when baking.) )

3. Place the wrapped dough face down on a baking sheet.

4. Put the baking tray in the preheated oven, 200 degrees, 25-30 minutes, and bake until the surface is bulging and golden brown.