Qinghai Gansu August 15th Festival big moon cake thousand layer moon cake recipe-Chinese Food-best chinese food recipes-cooking food

Qinghai Gansu August 15th Festival big moon cake thousand layer moon cake

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This is a traditional mid autumn moon cake in a specific area of Qinghai and Gansu. It's also a steamed bread with noodles. Few people know it when it's out of that area. I was a little surprised at the first time. The fragrance that I never remember was mixed in the bun. Six kinds of raw materials are unique from Qinghai and Longdong. Different colors and different fragrance are matched together to celebrate and taste good. In the era of farming, local materials created many unique foods like thousand layer moon cakes. Well, it's very fragrant. #Who is the most Chinese ❤️ The Silk Road on the tip of the tongue refers to the documentary record Qinghai big moon cake - < ahref = HTTPS - / / m douguo.com/activity/cpzj/detail/2252?isapp=1& ;open=0&_ vs=1000300style=color-#35CEAC;

Cooking ingredients

1 recipe 480g:make a large or small reduction in proportion

seasoning for mooncakes:8

bean powder, turmeric powder, Monascus powder, jute powder, rose paste:4 tablespoons for each (try to choose the one made in Qinghai, Gansu. It tastes good)

vegetable oil, preferably northwest sesame oil:50g. Not necessarily used up. Brush evenly

plain cooked oil (try to use northwest sesame oil. Fragrant):4 tablespoons. Not necessarily used up. Brush evenly

five kernel filling - cooked white sesame, green root fruit, walnut, peanut, melon seed kernel, almond:12 tablespoons each. I used three kinds of lazy

plain flour:280g

dry yeast:4G

cold water:160g (5560% of flour

Cooking Steps

Step1:Prepare the above material

Step2:Wuren production - shelled, fried and smashed ingredient

Step3:Wuren (Wuren) is fragran

Step4:(1) knead the flour with yeast and water until it is smooth. Ferment for 15 minutes (summer) and 30 minutes (winter).

Step5:(2) take 3 / 5 dough and roll it into large length. Cut it into 1620 pieces with horizontal and vertical scribes. (3) After all the dough is smeared with oil, five different materials are applied. All of them are rotating and stacked. When stacking, each layer is put with a five kernel filling belt.

Step6:Fig. 1-3 or step (3) (4) roll the remaining 2 / 3 dough into a suitable size of dough. The edge can be thinner. Then wrap the thousand layers. Close the bottom. (5) Add water to make red koji powder liquid. Use chopsticks to point out the red mark. (6) Fermentation 15 minutes (summer) 30 minutes (winter) cold water steam 25 minutes.