Suzhou-style mooncakes - how to make flower fillings

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  1. Prepare the materials for making oil leather according to the instructions

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  2. Mix high-gluten flour and sugar, add softened lard and water to knead into a dough, cover with plastic wrap and let stand for 30 minutes, the oil dough is ready~

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  3. Now prepare the pastry, mix the low-gluten flour and softened lard into a dough and set aside.use.

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  4. During the waiting time, weigh out the flower filling, 25 grams One is ready for use.

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  5. Make puff pastry, flatten the puff pastry, add a portion of puff pastry, wrap Shape into balls (divide the dough into 24g pieces, and divide the pastry into 15g pieces)

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  6.Put the wrapped puff pastry with the seal facing up and roll it into an oval shape

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  7. Roll into a tube shape, with the seam facing up

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  8. Roll up the plastic wrap on the back cover Let it rest for 15 minutes

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  9.Continue to roll the pastry after it has rested p>

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  10.Roll out into strips again

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  11.Roll into a tube shape with the seam facing down

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  12. Do it in sequence~, cover with plastic wrap and let it sit for 20 minutes

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  13.Roll it out again~

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  14.Thirty percent off~

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  15. Roll out the rose filling and roll it into a ball.

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  16.Press into a cake shape~

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  17.Use a seal to attach edible red pigment

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  18. Preheat the oven at 180 degrees for 10 minutes, then bake at 180 degrees for 30 minutes, then bake for another 10 minutes, take out the oven and let cool

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  19.Plate and ready to enjoy