Yunnan style flower rose mooncake
Overview
The flower and rose fillings seem to be made into puff pastry. How about a flower and rose mooncake? The plan was finalized, but suddenly my mind changed and I went into the supermarket to investigate the Yunnan-style mooncakes - rose flower cakes seem to be the most famous in Yunnan, but I never knew if there were Yunnan flower mooncakes. After wandering around, I saw only Yunnan-style cloud legs or rose cloud legs, but no trace of spring flower cakes. I frowned and thought of a plan - since there are rose cloud legs, we simply give up the legs to get the flowers, use the flowers as stuffing, the cloud legs are hard-shelled, and have a Yunnan-style flower rose mooncake. The most important thing is that this hard-shell dough is much easier and more time-consuming to make than the small puff pastry that is folded and rolled out. Time is money. This way, you can save a lot of money. . . .
Tags
Ingredients
Steps
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Materials
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Mix high-gluten flour and low-gluten flour and sift, set aside
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Pour honey, powdered sugar, and water into a large bowl and stir evenly
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Add 1/3 powder and mix thoroughly,
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Add lard
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Mix well
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Mix the remaining flour with baking powder and baking soda, and sift into the oil batter
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Knead into a smooth dough, wrap in plastic wrap and rest for 30-50 minutes
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Divide into 16 equal parts and let rest for 30 minutes
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Divide the filling into 16 equal parts
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Take a piece of skin, flatten it, and add the filling
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Wrap up
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Pinch the cinch tightly and place the cuff downward
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Place on baking sheet,
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Place in the oven, middle layer, with upper heat at 210 degrees and lower heat at 180 degrees, bake for about 20 minutes
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Color the surface and come out of the oven
