Medium flour 125g (oil skin) butter 20g (oil skin) low flour 100g (pastry) butter 50g (pastry).

Sugar 12.5g (oil skin) and drinking water 65.5g (oil skin).

50g flour (fried) butter (melted) 40g sugar powder 35g black sesame powder 42g olive oil 7g crushed walnuts 7g crushed almonds (fried) 7g cooked purple potato paste180g (invagination 2).

working methods

1.50g flour is poured into a pot and fried for 5 minutes with low fire to obtain cooked flour, and sieved twice for later use.

2. Put raw walnuts and almonds into a baking tray and bake at 150 degrees for about 2 minutes until the surface is golden.

3. Mix all the materials with invagination 1 and adjust the hardness with melted butter.

4. Divide invagination 1 and invagination 2 into about 30g/ tablet for standby.

5. Mix and knead the oily skin materials until the dough with smooth surface, cover with plastic wrap and relax for 20 minutes.

6. Scraper cutting/pressure mixing is used to mix pastry materials.

7. After kneading into dough, wrap it with plastic wrap and relax for 20 minutes.

8. Divide the loose oil skin/pastry into 12 equal parts, with oil skin about 18g/ piece and pastry about 12g/ piece.

9. Take a piece of oil skin and roll it open.

10. Add the cakes.

1 1. Slowly make a circle by hand.

12. Tighten the mouth, face up, and wrap another cake in turn.

13. Take a wrapped cake, roll it out and roll it up from top to bottom.

14. Shape all cakes in turn, cover with plastic wrap and let stand for 5 minutes.

15. Roll out the loosened small roll, turn it over and roll it up from top to bottom.

16. Shape all the chess pieces in turn, close them down, cover them with plastic wrap and let them stand and relax 15 minutes.

17. Take a piece of soft dough, fold it, and fold your thumb from the middle.

18. The four sides are tightened to the middle to form a circle.

19. Crush and roll into round skin.

20. Wrap all recessed 1 fastening holes.

2 1. The inner fold 2 is also wrapped in the tightening mouth.

22. The convergent downward slightly flattened and thinned.

23. Put it in a baking tray with tin foil.

24. Preheat the oven 180 degrees, bake the middle and lower layers for 10 minutes, and then turn over and bake for 10- 15 minutes.

skill

1. This crispy moon cake is a traditional Soviet-style moon cake with a thin crust and a big stuffing, and a crisp taste.

2. Because I don't eat lard, the vegetable butter I choose in the formula is the first choice recommended by Wuji, and it tastes better. I use butter for black sesame stuffing, and lard is the first choice for infinity.

3. At present, the relaxation time in the middle of making cakes should be shortened accordingly. If the relaxation time is too long, oil leakage is easy to occur. The relaxation time of each scroll in the middle depends on the situation. Under normal circumstances, it is 10- 15 minutes, and it is appropriately reduced or omitted when the weather is hot. The relaxation time I made this time was a little long, and finally there was oil leakage in the pastry wrapped with purple potato stuffing. Dear friends, please don't relax too long.

4. The choice of stuffing can be changed at will according to personal preference.

This crisp moon cake has a large amount of invagination. After pouring the bread into the invagination with the left hand, slowly lift the mouth with the tiger's mouth and assist with the right hand.

6. Double-sided baking can make the surface smooth, the heating more uniform and more layered.