Filled puff pastry mooncakes

ingredient:

100 grams of fruit filling: 100 grams of cooked flour, 85 grams of peanut oil, 40 grams of purified water, 100 grams of caster sugar, 15 grams of cooked white sesame seeds, 15 grams of orange cake (or candied orange peel), 65 grams of various nuts (cashew nuts, walnuts, almonds), 35 grams of dried fruits (raisins, dried cranberries).

Water oil skin: 140 grams of medium gluten flour, 60 grams of peanut oil, 64 grams of water.

Puff pastry: 120 g of medium gluten flour, 30 g of peanut oil, 35 g of butter.

Production process

1. First make the filling. Prepare a variety of nuts and dried fruits. Dried fruits can choose the variety indicated in the ingredient list, or you can change to other varieties you like (hazelnuts, peanuts can be), the variety can be richer, to ensure that the total weight is not the same.

★ Use cooked nuts. If it is raw, it should be roasted before use.

★ Since it is called "hundred fruit filling", the more types of nuts and dried fruits, the better. It's just that too many types of preparation will be more troublesome. There are kinds of mixed nuts in the supermarket, which are mixed with a variety of nuts, and I sometimes buy them directly.

2: Chop the nuts and dried fruit. Try to chop evenly so that no too many kernels remain.

3. Prepare the cooked flour. Heat the gluten flour in a pan over medium heat and stir-fry continuously, all the while the flour is cooked. When the flour becomes a little yellowish, it is fried. Sautéed cooked flour is used after cooling.

★ In the process of frying flour, there will be a loss of weight, to get 100 grams of cooked flour, it is recommended to use 150 grams of raw flour to fry, and then weigh out 100 grams to use.

4: In a large bowl, pour in all the ingredients for the filling and mix them well.

★ Orange cakes or diced orange peels should also be chopped in advance. Orange cakes have a very prominent aroma that will make the flavor of the filling more pronounced. It is also possible to use sugar kumquat or candy lemon with other similar flavors. But there are also people who don't like the taste and can swap it for an equal amount of other dried fruits.

5, after mixing well, the resulting filling looks a little loose, but in fact, it can be kneaded by hand to form a ball.

★ The texture of the filling may vary, so please adjust the amount of water flexibly. Add water a little bit to reach the ideal state. If the filling is too dry to form a ball, you can add a little more water appropriately.

★ Use pure or cold boiled water, not raw water.

6. Make the crust. First of all, mix the ingredients of the water and oil skin into a dough, knead it for ten minutes after kneading (students with a cooking machine can use the cooking machine to knead the dough), and knead the dough thoroughly, looking smooth and elastic (different flours have different water absorption, please adjust the amount of water according to the actual situation. Don't be too hard, try to be as soft as possible).

7: Divide the kneaded dough into 12 parts, then cover with plastic wrap or damp cloth and relax for 15 minutes.

8: Continue with the puff pastry dough. Heat the butter in a water barrier or microwave to melt into a liquid state, then mix with peanut oil. Then add the flour, mix well and the puff pastry is ready. Divide the puff pastry dough into 12 portions.

9: Flatten the water and oil dough in the palm of your hand, put a piece of puff pastry in the middle, and then wrap it up.

10: After wrapping, roll out the dough on the board to become an oval shape, roll it up from one end, and pay attention to rolling it tightly.

11, all the dough is handled in this way (the wrapped dough should be covered with a damp cloth or plastic wrap to prevent the surface from drying).

★ The rolled dough should be loosened for 15 minutes before proceeding to the next step.

12: Take a rolled dough, flatten it on the board and roll it out again. Roll it open and roll it up again.

13: Also make all the dough and cover with plastic wrap or a damp cloth to relax for 15 minutes.

14: Divide the filling into 35 grams and knead into a round shape.

15: Take a rolled up small dough and fold the two ends of the dough to the bottom to make it a round dough.

16: Roll out with your mouth facing down to form a round cake. Then turn the dough over (closing one side up) and place the filling in the center of the dough.

17: Wrap up and slowly push the dough up until it closes. Place the mouth side down on the board, flatten it, and gently roll out into a round cake shape with a rolling pin.

18: After all the doughs have been processed, place them on a baking sheet and cover the crust with a decorative poke with red food coloring. Let stand for 20 minutes before baking.

★ You can buy a special mooncake stamp, but because I am ugly, I use a flower slice of the mooncake mold and dip it in food coloring.

19: Preheat the oven to 160°C, put the mooncakes in the middle of the oven and bake for about 30 minutes until the crust is completely unfolded. The mooncake will slowly unfold during the baking process, pay attention to the surface, do not color too deeply.

This is a white skin cake, do not use too high a temperature to bake, otherwise the surface color is too deep to look good. The temperature of different ovens will be different, so please adjust it according to the actual situation. Make sure the color is not too dark, and at the same time make sure that it is baked for enough time, so that the crust layer is completely stretched, and the filling becomes crispy.

Tips: 1, the crust making is no different from the egg yolk puff pastry. Traditional Chinese puff pastry usually uses lard to make a crisp effect is the best, but in order to take care of students who do not have lard and do not want to eat lard, this time the crust is mainly peanut oil (half butter is added to the puff pastry), and the actual production of the puff pastry effect is also quite praised, you can try.

2, the roasting heat is more critical. Bake it well enough to allow the puff pastry to stretch out and not to color too deeply. The oven temperature is different for each person, please adjust it as appropriate.

3, if the moon cake is baked when it bursts, there are several possibilities, one is that the baking temperature is too high, and the other is that the proportion of the filling is not right (too much water, too wet filling will easily make the moon cake burst).

4, reduce the oil or reduce the sugar will affect the texture of the filling...