Different golden mooncakes
Ingredients
- All-purpose flour (oil crust) 75g
- Butter (oil skin) 27 grams
- Powdered sugar (oil crust) 15g
- Water (oil skin) 30g
- Low gluten flour (pastry) 60g
- Butter (pastry) 30g
- Glutinous rice flour (mochi) 70g
- Milk (mochi) 80g
- Light cream (mochi) 80g
- Fine sugar (mochi) 40g
- Put butter after (mochi) 6 grams
- Salted egg yolk (gold filling) 4 pieces (about 50g)
- Pork floss (gold filling) 50g
- Salad dressing (gold filling) A little
Steps
1. Weigh all the ingredients and try to separate the ingredients for dough, puff pastry and mochi to avoid confusion
2. Mix all the ingredients for the oil dough and knead it into a ball until it is non-stick to your hands and non-stick to the pan. Wrap it in plastic wrap and let it rest for about 1 hour
3. Mix all the ingredients for the pastry and knead it into a ball until it is non-stick to your hands and non-stick to the pan. Wrap it in plastic wrap and let it rest for about 1 hour
4. Mix all the mochi ingredients and put it in the microwave on high heat for 5 minutes. Then take it out, add butter, stir evenly, and wrap it in plastic wrap
5. Soak the salted egg yolk in white wine and bake in the oven at 180 degrees for 5 minutes. After cooling, crush it into the shredded pork floss
6. Add a little salad dressing to the meat floss and egg yolk to help form a ball
7. Divide the mixed pork floss and egg yolk into 8 13g golden pork floss balls
8.Divide the cooled mochi into 8 mochi balls of about 17 grams, flatten them and wrap them in the golden meat floss balls, set aside.
9. Divide the dough into 8 pieces of dough of about 19 grams, and divide the dough into 8 pieces of dough of about 11 grams
10. Wrap the pastry in oil and roll it into a ball, wrap it in plastic wrap and let it rest for 15 minutes
11. Use a rolling pin to roll the relaxed dough into a ox tongue shape. You can use a middle part to prevent sticking
12. Roll up from top to bottom, cover the rolled dough roll with plastic wrap, and let it rest for 15 minutes
13. Continue to roll the small dough, with the seam facing upward, and roll it flat with a rolling pin
14. Roll the dough from top to bottom into a roll, cover it with plastic wrap and let it rest for 15 minutes.
15. With the relaxed dough facing up, press the middle of the dough roll with your thumb, fold both sides upward and flatten
16. Roll it into a round shape, wrap it with golden meat floss balls, shape it into a round shape and place it on the baking sheet
17. Brush the surface of the wrapped golden mooncakes with egg wash and sprinkle with black sesame seeds
18. Bake in the oven at 180 degrees for 25 to 30 minutes
Tips
- The recipe can make 8 golden mooncakes. Regarding the production techniques, free teaching, photography and live broadcast, you can view it on Baking Piece
