It seems that I haven’t made cloud-leg mooncakes for a year or two or three years. There are too many mooncakes this year. If only the planned filling of the cloud-leg mooncakes is used to make the cloud-leg mooncakes, the soldiers can be recruited.There was no water in the original recipe, so I had to turn over the cloud leg mooncakes from previous years as a reference. So the planned 3:2 skin filling became about 2:1 due to the addition of water.But it doesn’t matter, the 2:1 skin filling does not seem to be less filling, and the cloud leg mooncakes are not thin skin fillings.Something is going to happen on this day, so I can’t concentrate on the mooncakes without distraction. The dough is filled with stuffing before it is loose enough. I hope it won’t be too much.With reference to the baking temperature of Yunleg mooncakes in previous years, this oven always shows a situation where the bottom fire is too high. According to the temperature settings of previous years, it should be just right?However, this oven is always unexpected. When the top and bottom are the same, it always shows that the bottom fire is too high, and when set to high and low, it always shows that the bottom fire is insufficient. The bottom of the cloud-leg mooncake failed to bake the desired brownish-red color. It is a bit impossible to continue baking the bottom, because the result of absent-mindedness is that the mooncake is exposed.Well, this year is not suitable for making moon cakes, so stop here. . . . .
How to make cloud leg mooncake
Cake crust: 250g all-purpose flour, 125g lard, 20g powdered sugar, 17g honey. 3g baking powder, 0.5g baking soda, 65g water.Filling: 220 grams of cloud leg moon cake filling
Pour water, powdered sugar, and honey into a large bowl and mix well.
Sift in one third of the flour and mix well.
Add lard and mix well.
Sift the remaining flour, baking powder and baking soda,
Knead into a uniform dough, wrap it in plastic wrap and relax for 1 hour.
Divide the dough and filling into 12 equal parts,
Take a piece of dough, press it into a round cake, and add the filling.
Wrap it up, squeeze it tightly.
Close the mouth down, pat flattening slightly, and place in the baking dish.
Put it in the oven, middle layer, heat up to 200 degrees, lower heat to 180 degrees, and bake for about 15-20 minutes.
The dough turns brownish red and comes out of the oven.