320g low-gluten flour
condiments
watermelon
1 block
Kiwi or Kiwi?
1
apple
1
condiment
White granulated sugar
40 grams
water
100g
Lard (suet)
100g
Method for making crispy fruit moon cake
Oil skin: low flour 200g, sugar 40g, water 100g, lard 40g.
1. The amount of sugar is flexible and can be increased or decreased according to your own needs.
The dough must be soft so that it is hard and you can toss it.
It doesn't matter if there is no low flour, just use ordinary flour.
Crispy: low flour 120g, lard about 60g.
1. The dough shall prevail, not too dry.
Stuffing: watermelon, kiwi fruit and apple.
1. Fruits can be matched according to your own taste.
Exercise:
1. Sieve the flour, mix the oil crust and pastry respectively, and let it stand and relax for about half an hour.
2. Use the dough relaxation time to treat the stuffing, dice the fruit, add a little starch and mix well.
3. make the oil bag brittle, which is the practice of cake crust. Rub the woken oil skin and pastry into long strips and divide them into 10 segments.
4. Take a piece of oil skin, roll it flat, wrap it with pastry, and seal it tightly to avoid pastry leakage. After this step, wake up for 3-5 minutes.
5. flatten the dough with the palm of your hand, then roll it into strips with a rolling pin and roll it up. After this step, wake up for 3-5 minutes.
6. flatten it with your palm, roll it into long strips, roll it up again, and wake up for 3-5 minutes. Then roll the proofed dough into a round dough.
7. finally, wrap the fruit stuffing with water.
8. Brush the surface of the moon cake with egg yolk water twice, put it in an oven preheated to 200 degrees, and bake for about 20-30 minutes until the surface is golden. The baking time can be determined according to your own oven.