Soviet-style salt and pepper mooncakes

Overview

The Mid-Autumn Festival is coming soon, make a delicious salt and pepper mooncake to express your love to your family! This kind of meringue mooncake is a Soviet-style mooncake, which is mainly made of flour and lard. Unlike Cantonese-style mooncakes, which require aged invert syrup and water, the raw materials are easier to assemble, but it requires multiple folding methods to achieve a crispy texture, so don’t be lazy for the taste~~

Tags

• snacks
• mid-autumn festival
• huaiyang cuisine
• black sesame powder
• flour
• lard
• rose jam
• sichuan pepper powder
• salt

Ingredients

Steps

1. 1 Let’s talk about the preparation of salt and pepper stuffing first. Put 150g flour into a small pot and stir-fry over low heat but don’t make it too brown;

   

2. 2 Remove the black seeds from the Sichuan peppercorns and grind them into Sichuan peppercorn powder

   

3. 3 Find a larger basin and put 5g of Sichuan pepper powder

   

4. 4 Add salt and fried flour

   

5. 5 Pour in the peanut oil, add a spoonful of rose sauce and mix well

   

6. 6 Pastry ingredients: 100g flour, 50g lard, mix into dough

   

7. 7 Ingredients for water-oil skin: 100g flour, 30g lard, 50g warm water, 3g salt, mix into dough

   

8. 8 Divide the pastry and water-oil skin into 8 equal portions, including about 18g of pastry and about 23g of water-youth skin

   

9. 9 Take a piece of puff pastry dough and wrap it with puff pastry dough

   

10. 10 Knead into long strips and roll out

    

11. 11 Roll up from top to bottom and set aside to rest for 15 minutes

    

12. 12 Place the rested roll vertically and roll it out again

    

13. 13 Roll it up from top to bottom again and let it rest for 15 minutes

    

14. 14 Place it vertically for the last time, roll it out from top to bottom, and let it rest for 15 minutes

    

15. 15 Roll it up from top to bottom and let it sit for 15 minutes. Finally, fold the roll in half with both hands and press it into a ball

    

16. 16 Finally, fold the roll in half with both hands and press it into a paste

    

17. 17 Divide the salt and pepper stuffing made previously into 25g pieces

    

18. 18 Put the salt and pepper stuffing inside the pot and place it with the seam side down on the baking sheet

    

19. 19 Fire up and down the middle layer, 180 degrees for 15 minutes is almost enough, because the fillings are all cooked~ You can also put a red dot on it for a better look