Soviet style moon cake recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Mix all the materials of the water and oil skin and knead out the glove film. Put it into the fresh-keeping bag and relax for 30 minutes. Set aside.

Step3:All the ingredients of the pastry are mixed.

Step4:Knead until the surface of the powder is not smooth. Wrap the plastic film and put it in the refrigerator for cold storage.

Step5:The oil skin is divided into 24g / piece, the pastry is 12g / piece, each 15 pieces. Cover with fresh-keeping film to prevent dry skin.

Step6:Divide the red bean stuffing into 40g / piece. Knead it into balls. Set asid

Step7:Take a tare and squash it into a circle. Put in a pastry. Wrap it in the mouth of a tiger. Tighten it. Wrap it all. Close it down. Cover with plastic wrap. Let stand for 15 minutes.

Step8:Take a dough and roll it down to form a tongue.

Step9:Take a dough and roll it down to form a tongue.

Step10:For the second time, roll the dough into a tongue shape. The thinner and longer the roll, the more circles and layers of the roll. But be careful not to break the crispy. Cover a fresh-keeping film again and wake up for 15 minutes. Other coils are operated in the same way.

Step11:Take a face ring. Press it in the middle of your thumb. Flatten into a round cake. Roll out into a round crust.

Step12:Wrap the red bean stuffing like a bun. Squeeze it tightly. Close up and face down.

Step13:Use a rolling pin to make a round cake. Decorate it with food coloring. Heat up and down the oven for 170 degrees. Bake for 30 minutes.

Step14:Don

Step15:Su style moon cak

Step16:Su style moon cak

Cooking tips:1. The homemade red bean stuffing has no additives. Eat it as soon as possible. Please refer to my recipe for filling. 2. Pay attention when closing. The oil content of the dough is large, so the viscosity is poor. It must be pinched tightly. 3. After rolling each time, the dough must be allowed to stand for 15 minutes to recover its elasticity. Otherwise, the dough is too hard and the rolling skin is easy to break. 4. Don't pack too much stuffing. Just pack in grams. 5. The tare and pastry need to be weighed and made in proportion. There are skills in making delicious dishes.