In addition to Cantonese mooncakes, there are of course such small shortbreads in the mooncake season
by Happy Bean ht 【Bean Fruit Food Official Certified Master】
Crust :
Medium gluten flour 75 g
Lard 27 g
Powdered sugar 15 g
Water 30 g
Puff pastry :
Low gluten flour 60 g
Lard 30 g
Filling :
Smoothie rose filling 200 g
1. Put the ingredients in the crust into the cooking machine and knead for 20 minutes, the kneaded crust can pull out the glove film. Knead and let stand for half an hour
2: Mix the ingredients in the puff pastry together while standing
3: Stir into a ball with a spatula and let stand for 10 minutes
4: Divide the left-in crust and puff pastry into 8 equal parts and knead into rounds
5: Take a crust and flatten it, put in the puff pastry and wrap it well
6. Wrap the rest in turn. Preheat oven at 165 degrees
7. Then take one, roll it out from the middle to the bottom, and roll out the long tongue
8: Turn over, roll up from top to bottom, do the rest in turn, and then cover with plastic wrap to relax for 15 minutes
9, when loose, divide the filling into 8 equal parts, the filling is selected according to your own taste, bean paste, lotus paste can be. Just knead the circle
10: Place the loose crust vertically
11: Use the rolling pin to roll out again from the middle up to the bottom
12, turn the dough from top to bottom, relax for 15 minutes, the loose dough will be folded to the middle of the two ends, kneaded
13: Flatten with a rolling pin, wrap in the filling, pinch tightly
14. Press flat with your hand
15. Do the others in turn
16. Paint a pattern in the middle with pigments
17: Place in oven at 165 degrees for 25 minutes
18. Let it cool and eat
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
24. Finished product
25. Finished product
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