How to make Chaoshan cakes

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  1. Knead black bean paste (black bean paste) into lard to make it more delicate and smooth, and roll it into a round shape Reserve

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  2. Water-oil skin: 120 grams of low-gluten flour, 35 grams of lard, 8 grams of fine sugar grams, 50 grams of 85°C hot water
  Puff pastry: 70 grams of all-purpose flour, 35 grams of lard.Knead the dough separately until the surface is smooth, and let the two doughs rest for 30 minutes.
  1.Use your palms to flatten the water-oil dough.
  2.Place puff pastry dough on the flattened water-oil dough.
  3.Wrap the pastry with water and oil.
  4.Turn the wrapped dough with the seam downwards and flatten it again with your palms.
  5.Sprinkle a thin layer of flour on the chopping board to prevent sticking.Use a rolling pin to roll the dough into a long tongue.Roll it out from the middle to the front and back.You don’t have to use too much force, but you must balance the strength on both sides

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  3.Roll up from top to bottom and let it rest for 10 minutes

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  4. Roll up from top to bottom for the second time.Let rest for another 10 minutes

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  5.After letting it rest, press the dough lightly with your palm to make it Oblate round shape.Be careful to be gentle when pressing.If you press hard and quickly, the pastry will break easily.Flatten the dough as much as possible and keep the thickness below 1.3CM.After pressing, use a toothpick to prick the dough a few times, making sure it penetrates the dough (pricking holes with the toothpick helps the heat generated inside to escape during baking to prevent the dough from puffing up too much).

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  6. Place it on the baking sheet.I don’t have a seal.I use a round mooncake mold dipped in red to eat.The pigment is stamped on the surface (I didn't seal it well).Put the baking pan into a preheated oven with upper and lower heat at 220°C.Add lard to the middle and upper layers of the baking pan.Bake for about 8 minutes, take out and turn over, and bake again.Bake for about 12 minutes until the surface is golden brown and the pastry is completely puffed up, then it is ready to be taken out of the oven.On the right are some Soviet-style ones that I made conveniently.The difference is that lard is not added to the baking pan.