Cantonese style pepper and salt mooncakes

Overview

Salt and pepper mooncakes. In previous years I always thought about pretzels. Sesame cakes have special production techniques or utensils. I tried my best and struggled for several years, but I still couldn't replicate the orthodox sesame cake. This year, I’m too lazy to spend a lot of money on it. Simply turn around and toss the salt and pepper mooncakes. In fact, this moon cake once appeared in the form of sesame cake. ——That year, the fillings of the salt and pepper mooncakes were stolen and transformed into sesame cakes. This year, let it be what it is – Cantonese-style pretzel mooncakes. I always guess that this salt and pepper stuffing may not be an authentic Sichuan flavored salt and pepper stuffing. Its taste is somewhat different from the early memories of salt and pepper mooncakes. I don’t know what kind of fermented bean curd is used in the recipe or how big a piece is. Using the old Beijing rose red fermented bean curd in hand, I made a slightly red salt and pepper filling. This look is obviously very different from what I remember. However, the Sichuan peppercorns are authentic Sichuan peppercorns, which are very numbing. . . .

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• autumn recipes
• beijing cake
• cake powder
• cantonese style mooncake crust
• cooked flour
• corn oil
• egg liquid
• fermented bean curd
• ice meat
• msg
• maltose
• melon seeds
• pepper noodles
• plum meat
• sesame oil
• walnut kernels
• white sesame
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Fillings

   

2. 2 Roast the nuts and chop them into pieces, chop the preserved fruits and set aside

   

3. 3 Pour all the fruit ingredients, sugar, salt, pepper powder, MSG, cooked flour, cake powder, and ice meat into a bowl

   

4. 4 Mix well

   

5. 5 Add fermented bean curd and maltose, mix well

   

6. 6 Pour in sesame oil and mix well

   

7. 7 Add corn oil

   

8. 8 Grasp evenly until it can be formed into a ball.

   

9. 9 Take out the loosened pie crust

   

10. 10 Divide the skin into 10g/piece and the filling into 30g/piece

    

11. 11 Take a piece of pie crust and press it flat

    

12. 12 Add the filling

    

13. 13 Push the crust up

    

14. 14 Close and round

    

15. 15 Wrap them up one by one

    

16. 16 Roll it in flour and coat with a thin layer of flour

    

17. 17 Put into the mold

    

18. 18 Compaction

    

19. 19 Knock on both sides

    

20. 20 Take out the cake base

    

21. 21 Place on a baking sheet and spray water on the surface

    

22. 22 Put it in the oven, raise the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

    

23. 23 After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes

    

24. 24 Golden on the surface, out of the oven