Chinese Food
Soya bean paste moon cake with corn oil
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In the past, I used to make Soviet style moon cakes by using small package pastry (the pastry and the pastry are divided into small dough and then wrapped and rolled separately). This time, I tried the method of large package pastry (the large pastry is wrapped in the pastry at one time and then rolled and then divided into small dosage). The speed is much faster. If the operation is in place, it's quite crisp. The traditional Soviet style moon cake is made of lard. In fact, it can also be made with corn oil and other vegetable oils. The crisp effect is also good. -
Cooking ingredients
Cooking Steps
Step1:Put the water and oil skin materials into the inner barrel of Panasonic bread machine.
Step2:Select the dumpling skin program to knead.
Step3:Knead into a smooth, soft, malleable dough (knead by hand without a toaster).
Step4:Crumple the pastry a little. It's OK to form a ball.
Step5:Roll out the tarpaulin. The size shall be based on the size of the tarpaulin. Put the tarpaulin on the tarpaulin.
Step6:Water, oil, skin and pastry. Squeeze tightly.
Step7:Roll it out into a rectangle.
Step8:Fold the rectangle embryo like a quilt.
Step9:Then roll out the rectangular embryo about 30cm long and 25cm wide.
Step10:Roll the dough from the long side. Roll the dough into strips. Cut it into 20 equal parts of pastry. Cover it with plastic wrap to prevent the dough from drying. Wake up a little. In the wake-up process, divide the bean paste filling into 20 equal parts. 25g / share.
Step11:Take a piece of pastry. Roll it upward to form a slightly round skin. Put in the bean paste.
Step12:After wrapping, put it in the baking tray with the mouth down. Take a little color powder and melt it with water. Dip it with chopsticks and decorate the surface of the moon cake.
Step13:Put it into the middle layer of the preheated oven and bake at 180 ℃ and 200 ℃ for 25-30 minutes.
Step14:Finished pictures taken at night.
Step15:If you don't have an oven, you can use a pan to bake mooncakes. Pay attention to using a small fire. Cover the pan and bake it slowly. When the layers come out, you can make the pan. It's the best to eat the hot one. I made a total of 20 mooncakes. I baked 16 mooncakes. The other four were baked in a pan.
Step16:The author's Xinyan sign language 00 is original. Unauthorized. No reprint.
Step17:Finished picture taken in the morning.
Cooking tips:1. The amount of warm water in the tarpaulin and the amount of oil in the pastry are increased or decreased by the water absorption of flour. 2. The soft hardness of the tarpaulin and pastry should be equal (about the same as that of the earlobe). 3. Baking temperature and time shall be subject to individual oven. 4. The decoration of the moon cake surface can be omitted. There are skills in making delicious dishes.
