Ingredients
Lard ( 60g ) | Lard ( 50g ) |
Oil-skinned low-gluten flour ( 120g ) | Water-skinned and oil-skinned flour ( 150g ) |
Water ( 60g ) | Sugar ( 25 grams ) |
Pork belly (Moderate amount) | Mustard ( appropriate amount ) |
Oil ( Appropriate amount ) | Egg white ( Appropriate amount ) |
Onion, ginger (appropriate amount) | Light soy sauce ( Moderate amount ) |
| Dark soy sauce (appropriate amount ) | Sugar, chicken essence, cooking wine, Unscented powder. ( Appropriate amount ) |
How to make Su-style mooncakes at home
1. First make the water-oil dough, put the ingredients together, knead into a dough, and let it rest for 20 minutes.
2. For oil dough, mix the ingredients, add oil and knead into a dough, let it rest for 20 minutes
3. Chop the mustard into small pieces and wash with water to remove the salt.
4. Cut the pork belly into mince, add the above seasonings and mix well.
5. Take the dough and divide it into 8 pieces.
6.Wrap the oil skin with water and oil skin, roll it into beef tongue cake with a rolling pin, and roll it up from top to bottom.
7. Roll it into a round shape, add fillings, and flatten slightly.Brush with egg wash and sprinkle with sesame seeds.
8.Preheat the oven to 200 degrees and bake on the middle rack for 25 minutes
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
