Use an electric baking pan to make Soviet-style mooncakes
Overview
The skin is crispy and the fillings are delicious. Mooncakes made by yourself are safe, heart-warming and happy to eat, making the Mid-Autumn Festival sweet and sweet
Tags
Ingredients
Steps
-
Add 250g of flour to two tablespoons of butter, an appropriate amount of warm water, and a handful of white sugar to form a dough. Place it in a container and let it rise for 20 minutes
-
This is dough 1 (scientific name: water and oil noodles)
-
Add 250g of flour, 3 tablespoons of butter, and appropriate amount of cooking oil to form another dough
-
This is dough 2 (scientific name: oil dough)
-
While the two types of dough are proofing, let’s make the fillings for the mooncakes: 1. Fresh mustard mustard meat: Add mustard mustard foam, minced green onion, oyster sauce, sesame oil, and a little sugar to the meat filling to make a salty filling
-
Make a sweet filling: add white sugar, chopped cashew nuts, chopped raisins, appropriate amount of cooking oil, starch and sweetener to black sesame powder and set aside
-
After the dough has risen, roll the dough 2 into a small ball
-
Knead the dough 1 into a long strip
-
Cut into even buns (a bit like making dumplings)
-
Flatten and roll into dough
-
Wrap 2 small balls of dough
-
Pinch the seal tightly and flatten
-
Roll it out and roll it up again
-
Then flatten and roll out
-
Roll it up again, like this, roll out each packaged dough and roll it up twice
-
Then fold it like this, and the smooth side will appear
-
By analogy,
-
Flatten and roll it out with the smooth side facing down. Wrap in the prepared sweet and salty fillings respectively. Make sure to seal tightly
-
Brush a little oil on the top and bottom of the electric baking pan, dip one side of the dough into the egg liquid, and bake it. Turn the other side and bake it in the same way. When both sides are mature, scoop them out, and so on
-
Black sesame and preserved fruit mooncakes are ready
-
Pickled mustard and fresh meat mooncakes
