Crispy Date Paste Mooncake
Overview
Since the end of last month, a large number of mooncakes have been sold on the market. But most of what we sell here are Shenchi mooncakes, which are made of sesame oil. I wanted to eat some other flavors, but it was hard to do so, so I made some Soviet-style mooncakes, which are super crispy~
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Ingredients
Steps
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Wash the red dates and put them in a rice cooker or cook them until medium.
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After the red dates are cool, it is easy to peel off the skin and remove the date core. Peel the walnuts and break into small pieces, add brown sugar.
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Mix well and the filling is ready.
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Water-oil dough: Flour, lard, water, mix the dough, try to form a glove film, and reduce the risk of breakage. Pastry: Low flour, lard, mixed into dough. Let the two doughs rest for about 30 minutes.
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Divide all the dough into 7 small portions, and divide the filling into 7 portions.
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Flatten the water-oil skin and add the puff pastry dough.
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Wrap all the dough tightly.
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Take a piece of dough and roll it up from top to bottom.
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Rotate the rolled dough 90°, flatten it, and roll it up from top to bottom.
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Roll out all the dough and let rest for about 20 minutes.
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Fold the relaxed dough back in half on both sides and shape it into a round shape as much as possible.
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Roll out the dough and add fillings.
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Tuck it shut and wrap it up.
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Do it all.
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Brush with a layer of egg wash.
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Garnish with some black sesame seeds.
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Preheat the oven to 180 degrees for 20 to 25 minutes.
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After baking, let cool completely.
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The surface was crispy and cracked.
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Wow ~ jujube paste filling
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Crispy date paste mooncake.
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Haha, let’s eat~
