Cooking Steps

Su style mungbean sand moon cake

Su style mungbean sand moon cake

I've always liked to eat Soviet style moon cakes, but I feel that more fat is made from lard, so I made it with salad oil myself. The taste is the same!
Main Ingredients
Auxiliary Ingredients
Using a fork to press out the pattern on the cake skin is to prevent the moon cake from bulging up when baking, because this kind of moon cake is very crisp
-- Cooking Steps --
Su style mungbean sand moon cake
Step 1 . Take a basin and add 100g flour, 50g warm water, 1g salt, 30g salad oil and dough
Su style mungbean sand moon cake
Step 2 . Knead into smooth dough
Su style mungbean sand moon cake
Step 3 . Take another basin and put 100g flour, 50g salad oil and pastry. Cover the two pastries with plastic wrap and leave for 30 minutes
Su style mungbean sand moon cake
Step 4 . The two dough are divided into equal parts
Su style mungbean sand moon cake
Step 5 . Then wrap the pastry with pastry and make it in turn
Su style mungbean sand moon cake
Step 6 . Take out a wrapped dough and roll it into long pieces
Su style mungbean sand moon cake
Step 7 . Then roll it up from one end
Su style mungbean sand moon cake
Step 8 . Roll out the long pieces and roll them up again (repeat the same as above), place them in order for 10 minutes, and just twist the bean paste stuffing into 50 grams of small balls
Su style mungbean sand moon cake
Step 9 . Roll the curling pattern upward to form a dough
Su style mungbean sand moon cake
Step 10 . Put in bean paste stuffing and wrap it up
Su style mungbean sand moon cake
Step 11 . Put it into the baking pan and shape it. Then gently press out the pattern on the cake skin with a fork
Su style mungbean sand moon cake
Step 12 . Brush the egg liquid with a brush, sprinkle black sesame seeds, preheat the oven in advance, bake at 180 degrees for 30 minutes
Su style mungbean sand moon cake
Step 13 . Soviet style moon cakes that have passed the exam
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