Old Beijing Zi Laihong
Overview
Zi Lai Hong is also called Harvest Red, which has a good meaning. It is one of the ancient Beijing-style mooncakes. When many traditional snacks are increasingly fading out of our sight, Zi Laihong persists with a stubborn attitude...
Tags
Ingredients
Steps
-
Pour the sugar, maltose, baking soda and boiling water into a basin and stir until the sugar melts. Pour in the sesame oil and continue stirring until the water and oil are combined
-
Add flour and form a dough, transfer to the surface and continue kneading for 20 minutes until the dough becomes smooth and elastic
-
Roll the kneaded dough into a rectangular shape and fold it in half from both sides to the middle
-
Fold the dough in half from both sides to the middle again, roll it into a rectangular shape and repeat this process 4 times until the dough is very smooth and flat
-
Roll the folded dough into a rectangle again, and roll it up from one end into a cylinder
-
Put 40 grams of flour into a pot without oil and water, stir-fry over medium-low heat until it turns slightly brown and set aside
-
Saute white sesame seeds until fragrant and set aside
-
Cut the walnuts and raisins into small cubes, and gently pound the rock sugar into small pieces with the back of a knife
-
Mix the white sugar, sesame oil, sugared osmanthus, cooked flour, rock sugar, walnuts, white sesame seeds and raisins, mix well with your hands and set aside
-
Divide the filling and dough into 10 equal portions
-
Wrap a portion of the filling in a piece of dough, tighten it into a round shape, and place it on the baking sheet
-
Dip a bottle cap into red pigment and stamp it on the finished mooncake. Heat the middle shelf of the oven to 200 degrees and bake for about 25 minutes until the mooncakes turn brown
-
Finished product pictures
