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www.hg38380.com Soviet-style gold-floss floss mooncakes Source: Yiyi's mother's gourmet kitchen

Soviet-style gold-floss floss mooncakes Source: Yiyi's mother's gourmet kitchen

Source: Time: 2020-01-28 19:16:32

Millennium Tongzhou vitality north stream

It is so delicious, it is definitely the most delicious Soviet-style moon cake I have ever eaten, and I have to make it again! It's not enough points! !! !!
Bring it home for my dad and mom to taste, and introduce "Matcha Crisp" in the next issue.
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Raw materials: (20)
Oil skin material: 140g of ordinary flour, 7g of white sugar, 50g of lard, 63g of water, lard can be found here
Puff pastry materials: 98g low powder, 50g lard
Jinsi Floss Filling Materials: 320 g white kidney bean paste (250 g white kidney beans), 140 g pork loose, 30 g white sugar, 30 g corn oil, and 20 g maltose
practice:
Floss filling:
1. Wash 250 grams of white kidney beans, soak them in water for 8 hours or more, until the bean skin can be easily peeled off; peel off the bean skin;
2. Add an appropriate amount of water to boil, pour off the water, and then re-add the water to boil until the beans are rotten
3. After the beans are cooked, control the excess water and put them into a cooking machine when they are warm.
4. Take a non-stick pan and put the red bean paste into the pan;
5. Add 30 grams of white sugar and fry until saccharified;
6. Add maltose and continue to stir fry evenly;
7. Add corn oil and continue frying until the fat is completely absorbed by the filling;
8. Stir fry until it is not sticky, then take 320 grams of bean paste after cooling (the rest can be put in the refrigerator for other snacks);
9.Add 140 grams of pork floss and mix well to form golden silk pork floss filling
Making moon cakes:
1. The oil crust material and pastry material are respectively combined into a slightly soft dough.
2. Divide them into 20 parts evenly.
3. After kneading the dough separately, take a dough sheet and flatten it, put a pastry dough in the middle, wrap it and squeeze it tightly to form a round dough.
4. The wrapped round dough is rolled into a oval with a rolling pin.
5. Roll up.
6. Make all the rolls in turn, and let the cover cling film relax for 15 minutes.
7. Take a dough roll and roll it into an oval.
8. Roll up.
9. Cover the rolled noodles again and relax for 15 minutes.
10. Pick up a small noodle roll and fold both sides to the middle.
11. Bend it flat and press it with your hand.
12, roll into a round sheet.
13. The minced meat filling is divided into 20 parts on average.
14. Wrap the floss filling, squeeze tightly, place it with the closing face down, and press it into a flat circle.
15, use chopsticks to dip red imported food coloring, click on each cake.
16. Put in a 180 degree preheated oven, medium level, heat up and down, and bake for 30 minutes.

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