How to make su-style scallion oil sesame mooncake
Water and oily skin preparation materials: 240 grams of all-purpose flour, 70 grams of lard, 16 grams of caster sugar, 100 grams of hot water at 85°C
Pour all-purpose flour, lard and sugar into a basin, add in boiling water that has been cooled to about 85°C and mix quickly with chopsticks to form a dough
Put the dough on the chopping board and turn it by hand a few times to dissipate the heat, and then knead it vigorously into a smooth dough.
Pastry preparation materials: 120 grams of all-purpose flour, 80 grams of lard
Add lard to all-purpose flour to mix
Knead vigorously on the chopping board for a few minutes until the lard and flour become a smooth dough. This process must not add any moisture.
Divide the water, oily skin and pastry into equal portions and knead them into a circle for later use. During the production process, the water and oil skin dough is covered with plastic wrap.
Take a water and oily skin dough and squeeze it, wrap the shortbread in the middle, and pinch it tightly.
Place the dough on the chopping board with the closed end facing up and the smooth side down, and flatten it with the palm of your hand. Then use a rolling pin to roll out the dough into an oval shape and roll it up from top to bottom.
Roll out the rolled dough with a rolling pin (the smooth side is facing down), and then roll it up from top to bottom
Let the rolled pastry dough stand for about 15 minutes (cover the surface with plastic wrap).
Scallion oil and sesame stuffing preparation materials: 200g pork suet, 140g cooked flour, 150g chives, 8g salt, 30g caster sugar, 50g cooked white sesame, 10g chicken powder, 20g water
Mix the finely chopped pork suet, cooked white sesame seeds, salt, sugar, chicken powder and water together and mix well
Pour the well-mixed pork suet into the cooked flour, add the washed and chopped chives and mix well to make the scallion oil and sesame filling
Knead the scallion oil and sesame filling into the same amount as the meringue, and knead it into a ball shape
Take a set of meringue dough, flatten it on a chopping board, roll out the dough with a rolling pin, wrap the scallion oil and sesame filling in the middle, close it tightly, and place it in a baking tray for 15 minutes.
Put the baking tray into the preheated oven with a high and low heat of 200℃, the upper and middle level, bake for about 8 minutes, then take it out
Break the eggs, pour them into a bowl and mix well to form egg mixture. Spread a layer of egg mixture on the mooncakes and sprinkle a little sesame seeds.
Put the baking tray in the upper middle of the oven and bake for about 12 minutes
Bake until the surface is golden and the puff pastry is fully swollen and ready to go out.
Su-style Scallion Oil Sesame Mooncake
- 140 g Cooked flour
- 150 g Shallots
- 10 g Chicken Essence
- 20 g water
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