SU STYLE MOONCAKE RECIPES

Steps:

• Water oil skin: Knead 100 grams of flour, 30 grams of lard and the salt, sugar and water in the ingredients, and it feels as soft as an earlobe. After kneading the skin with water and oil, seal it with plastic wrap and let it sit for 30 minutes. I added a lid and the effect was the same.
• Shortbread: 100 grams of flour and 50 grams of lard knead into a ball. Seal and let stand for 30 minutes
• The fresh meat is finely chopped, preferably with some fat. Cut the ginger into minced pieces and the carrots into fine dices. Add the seasonings in the ingredients to the minced meat. Stir in the same direction with chopsticks, cover with plastic wrap, and store in the refrigerator for later use.
• Water oil skin and shortbread are divided into 10 pieces each.
• Put a shortbread into a water-oil leather bag. All 10 are packed.
• After standing still, take one and roll it into a tongue shape.
• Roll up. Roll everything up, cover with plastic wrap, and let it rest for 15 minutes.
• After the relaxation is over, take a squeeze and roll it out again.
• Roll up again. After 10 of them are done one by one, cover with plastic wrap and let stand for 15 minutes.
• Take one of the middle and press it with your fingers, fold the two ends, and roll it into a circle.
• Wrap with minced meat.
• Close the mouth tightly, face down, and put it into the baking tray. Brush the egg mixture and sprinkle with sesame seeds. Preheat the oven.
• Z6 oven 180 degrees for 25 minutes to 30 minutes.

Steps:

• Wash the raw salted duck eggs, knock out the egg yolk, wash off the white film on the surface, put it in a bowl, pour in an appropriate amount of corn germ oil, wrap it with plastic wrap and put it in the refrigerator for one night;
• Put the egg yolk soaked in oil for a night in a baking dish, sprinkle some white wine, and bake it in a preheated oven at 180 degrees for 6 minutes;
• Separately mix the oily skin and shortcrust materials into two smooth doughs, cover with plastic wrap and wake up for 20 minutes;
• Divide the red bean paste into 20g each, and wrap the egg yolk in order for later use;
• Divide the two types of dough into 32 portions;
• Take a portion of the oily skin dough and flatten it into a piece, wrap it in a portion of shortbread, and tighten the bag into a spherical shape;
• Roll the wrapped dough into a tongue shape, roll it up, and cover with plastic wrap to wake up for 20 minutes;
• Take a roll and press it flat, roll it into a tongue shape again, roll it up, and make the others in turn, cover with plastic wrap and wake up for 20 minutes;
• Take a puff pastry blank, fold it in half, squash it, roll it into a piece, wrap it in a bean paste egg yolk ball, wrap it tightly and close the mouth down to make it into a circle;
• Put everything into a baking tray, brush the egg liquid on the surface of the egg yolk cake with a brush, and sprinkle some sesame seeds;
• Put the bakeware into the preheated oven, and bake on the upper and lower heat at 170 degrees for 25 minutes.
• Bake it out
• One more piece.