Recipe: Su-type seaweed pine nuts moon cake

Home Cooking Recipe: Su-type seaweed pine nuts moon cake

Notes:

Every time I pass by the international hotel, I will be involuntarily lined up, not for the butterfly cake that is known as the best in Shanghai. It is only for the crab shell yellow. But not every time I can get what I want, because it is not the relationship of net red, this snack is placed in the inconspicuous corner every time, but I deeply fell in love with this taste. In order to be able to satisfy the appetite at any time, the method of making the Soviet-style moon cakes in the kitchen is used. The fillings have been improved, and the taste is really like the seaweed crab shell yellow of the international hotel. This recipe made 21 Soviet-style moon cakes.

Ingredients:

Steps:

  1. Home Cooking Recipe: Weigh all the ingredients of the filling formula, put them in a cooking container, and mix well.

    Weigh all the ingredients of the filling formula, put them in a cooking container, and mix well.

  2. Home Cooking Recipe: Divide the stuffed stuff into a small group of 25 grams, spare

    Divide the stuffed stuff into a small group of 25 grams, spare

  3. Home Cooking Recipe: Put all the oil skin materials into the bread machine and carry out the kneading process. I licked it twice for a total of 20 minutes. After that, I took it out and wrapped it in plastic wrap and relaxed for about 30 minutes.

    Put all the oil skin materials into the bread machine and carry out the kneading process. I licked it twice for a total of 20 minutes. After that, I took it out and wrapped it in plastic wrap and relaxed for about 30 minutes.

  4. Home Cooking Recipe: After mixing the shortbread materials, hand-picked the noodles to a dough, and divide the crispy cake into a small group according to 15 grams, and then refrigerate in the refrigerator.

    After mixing the shortbread materials, hand-picked the noodles to a dough, and divide the crispy cake into a small group according to 15 grams, and then refrigerate in the refrigerator.

  5. Home Cooking Recipe: After the oily skin is completely relaxed, the oil is wrapped in the oil skin, and the dough is smashed three times with a rolling pin, and then relaxed for another 10 minutes.

    After the oily skin is completely relaxed, the oil is wrapped in the oil skin, and the dough is smashed three times with a rolling pin, and then relaxed for another 10 minutes.

  6. Home Cooking Recipe: After the loose meringue is rounded (if there is a broken skin, make up with the dry low-gluten powder), wrap the filling and close the mouth.

    After the loose meringue is rounded (if there is a broken skin, make up with the dry low-gluten powder), wrap the filling and close the mouth.

  7. Apply the egg yolk water to the surface, apply twice, then sprinkle with almonds and bake in the oven. Set the temperature of the oven to 200. After baking for 15 minutes, change the noodles and continue to bake for 10 minutes.

  8. Because my oven is not tightly sealed, every time I bake things, it is always cooked fast, and the cooking is slow near the door. So I have to change the position of the grille after baking for a while, if there is no such situation. Oven, can shorten the baking time as appropriate

Tips:

When making meringue, be sure to cover it with plastic wrap, otherwise it will be difficult to close the mouth.


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