Stuffed mooncakes
Ingredients
- Medium powder (water-oil leather) 110g
- Warm water (water and oil skin) 50 grams
- Powdered sugar (water-oil crust) 25 grams
- Lard (water and oil skin) 35 grams
- Cake flour (pastry) 100g
- Lard (pastry) 50 grams
- Salted egg yolk 5 pieces
- Snowskin mooncake pre-mixed powder 50g
- Bean Paste Filling 200g
- Pork floss Appropriate amount
- Boiling water 50g
Steps
1. Bake the salted egg yolks in the oven at 160 degrees for 5 minutes, then spray with white wine while hot
2. Prepare fillings: add 50 grams of snowskin mooncake pre-mixed powder to 50 grams of boiling water (above 85 degrees), mix well and knead into glutinous rice balls
3. Divide the glutinous rice balls into 10 parts, the salted egg yolk is a bit big, so I cut it in half, meat floss, and bean paste filling
4. Take the appropriate amount of ingredients and decide the order. Mine is salted egg yolk at the end, followed by glutinous rice skin, pork floss, and about 15 grams of bean paste
5. Wrap the stuffing first and set aside
6. Make water-oil crust: put flour, powdered sugar, lard, and warm water into the bread machine barrel
7. Start the dough kneading function, knead the dough until gluten comes out, put it in a fresh-keeping bag and let it rest for 30 minutes
8. Make puff pastry: add flour to lard and mix well
9. Knead into a dough ball and place it in the refrigerator to rest for 30 minutes
10. Divide the relaxed water-oil skin into 10 equal parts and cover them with plastic wrap every time
11. Divide the pastry into 10 equal portions and cover them with plastic wrap each time
12. Take 1 dough ball, flatten it and roll it into a big ball to wrap the dough ball
13. Slowly tighten the mouth, wrap it with plastic wrap and let it rest for a while
14. Take 1 piece of dough and roll it into a shape of beef tongue
15. Roll up. After rolling, turn the seam upward, cover with plastic wrap, and let it rest for 15 minutes
16. After relaxing, take one portion, with the seam facing up, roll it out with a rolling pin, roll it up, cover it with plastic wrap, and let it rest for 15 minutes
17. Take a loose roll and bring the two ends closer to the middle
18. Use a rolling pin to flatten and roll it into a large size, and then wrap the prepared filling
19. Close your mouth slowly and be sure to squeeze it tightly
20. Place the seam downward on the baking sheet. I also stamped it in red, but this step can be omitted
21. Place in the preheated oven and bake at 180 degrees for 20 minutes
22. Complete
Tips
- If you don’t have snowskin mooncake premix at home, just find a recipe for mochi
