Chinese Food
Pan made mooncake [jujube cake with crispy crust] with self-made pure jujube stuffing
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Cooking ingredients
Cooking Steps
Step1:Prepare 20 Hotan jujubes (as shown in the picture) for filling and wash the
Step2:Put into the pot and cook until the skin is slightly round and the body of the jujube is sof
Step3:Take out the drain and tear off the skin by han
Step4:Remove the meat from the core and put it in a fresh-keeping bag and press it into mud (I don't want the stuffing to be too sweet). If you like sweet, you can put some sugar and lard to fry.
Step5:Make 180g flour in oil skin, add 10g sugar and 90g water. Stir with chopsticks into flakes. Add 60 g lard and knead into a smooth and even doug
Step6:Put 170g of pastry medium flour and 80g of lard in a bowl. Crush the Lard by hand. Let the lard and flour fully contact. Knead until the pastry is even
Step7:Pastry in 10 part
Step8:Roll the oil skin into a circle. Wrap in pastr
Step9:Use tiger's mouth to slowly gather the oil ski
Step10:In a bal
Step11:Roll out the dough wrapped in the pastry. Roll it out in four directions. Try to roll it into a rectangle. Press at the bottom with your fingers. Thin bottom edg
Step12:Roll it up. Do everything in tur
Step13:Roll up the dough and roll it into a rectangle again. In the same way, roll it up agai
Step14:Roll it up and press it down from the middle with your fingers. Close both sides i
Step15:In a ball. Flatten into a round ski
Step16:Pack about 35g of date paste stuffin
Step17:Press into pancake shape ~ fry slowly in a pan over low heat until both sides are yellowish (or in an oven
Step18:After cooling, write on the surface with edible pigment and water and mark a red circle with the bottle cap (write on the surface with edible pigment for the first time ~ it's not easy to color, so it's repeated for several times ~ so the thickness of the strokes and the depth of the color look strange. Maybe it's better to write it before baking or frying.
Step19:Finished product
Step20:Tangent close up
Cooking tips:The moon cake festival is tomorrow ~ the last one is the last one. Many people don't have an oven ~ in fact, it's very traditional to use a pan or an electric pan to make crisp Soviet style moon cakes. The date mud stuffing is more classic, but it's 100% pure date mud. This is the girl from xiaxueben's group sent me some Hotan dates from Xinjiang ~ to make the stuffing fragrant and sweet, so I didn't add a bit of sugar and oil to the pure jujube puree ~ my mother said it was not too sweet and greasy, just as well as I used so many jujubes ~ as long as I ate it in my stomach, I don't care so much. I have skills in making delicious dishes.
