The Mid-Autumn Festival is coming, there are many flavors of mooncakes on the market, but many mooncakes are relatively sweet, for people who do not like to eat sweets, cloud leg mooncakes are the choice of many people. Ms. Chen's father, a citizen, suffers from diabetes, and 3 years ago she researched a kind of puff pastry cloud leg mooncake by herself, which she made for her father to eat every Mid-Autumn Festival to relieve his hunger. Today, she shared the recipe for making her puff pastry cloud leg mooncake with hot newspaper readers, and you can also try it this mid-autumn festival, whether you eat it at home or send it to your relatives and friends.
Food Stories:
A puff pastry cloud leg mooncake made for Dad
Ms. Chen's name is Chen Jie, her family lives near beibei station on line 6, 36-year-old she is a handicraft teacher, love food, every mid-autumn festival she has to make her own mooncakes at home, initially only for relatives and friends to eat, and then people continue to find her to buy mooncakes to send people.
"In the beginning, I made mooncakes at home, but many mooncakes had very sweet skins and fillings, but my dad had diabetes and every year he saw us eat mooncakes deliciously, and he wanted to eat them but couldn't." Chen Jie said that she has been thinking about how to relieve her father's hunger, and 3 years ago she researched a puff pastry cloud leg mooncake with a lower sugar content than the average mooncake.
Chen Jie told reporters that she had eaten flower cakes and Dian-style cloud leg mooncakes in Yunnan before, and she liked the skin of the flower cake and the filling of the Dian-style cloud leg mooncake, when studying the cloud leg mooncake, she came up with the idea of combining the two, and made a puff pastry cloud leg mooncake, "The skin is crisp to the slag, the invert is mainly salty and sweet, suitable for people who do not like to eat too sweet, and its sweetness is reduced by about 70% compared with the general sweet mooncake, because there is no sugar in the skin, the filling is mainly salty and sweet, and there is no general mooncake sweetness." ”
Chen's father also said that he can now eat a little puff pastry cloud leg mooncake made by his daughter, and no longer just watch his family eat mooncakes.
For several consecutive years, before the Mid-Autumn Festival every year, many friends urged Chen Jie to make mooncakes, and after purchasing them, they were given away, "This year, in early August, there were already friends in the mooncakes, but I only started to make mooncakes from about August 20, there are five kernels, bean paste egg yolks, lotus paste egg yolks, oolong tea egg yolks, but in the past two years, the puff pastry cloud leg mooncakes I made for my father were particularly popular with friends. ”
Material preparation——
Filling (600 g after 3 fat 7 lean steamed sherwei ham, 180 g honey, 60 g sugar, 240 g lard, 160 g rose paste, 300 g sautéed glutinous rice flour), skin (divided into two skins: oil skin, 84 g lard or butter, 84 g water, 236 g ordinary flour, kneaded into dough, covered with plastic wrap, let rise for 20 minutes; puff pastry, 104 g lard or butter, 184 g cake flour).
Production steps——
1. Filling:
1, ham meat is relatively salty, need to soak for a few hours, wash and cut into small pieces and then steam, water boiling steaming for about 20 minutes;
2, the steamed ham peeled and cut into small 丁️, then add honey, sugar and mix well, seal the plastic wrap in the refrigerator refrigerated and marinate for a 晚️ while, then add rose sauce and lard to mix well, and finally add the fried glutinous rice flour and mix well.
Second, make the skin:
1. Mix the oil skin material evenly into a dough, cover with plastic wrap, wake up for 20 minutes, and then mix the puff pastry material evenly;
2, after dividing the puff pastry and the oil skin into 18 agents equally, wrap the puff pastry in the oil skin like a bun, wake up again for 10 minutes, and then roll out each dough into a duck tongue shape, and rush twice.
3. Baking:
Roll out the skin into round pieces, about 45 grams of each filling, knead into a ball, wrap it in puff pastry (tighten it with a tiger's mouth) and then flatten it upside down on the baking sheet, and then cover it with a small flower stamp and send it to the oven to bake, heat up and down 170 degrees, bake for 30 minutes to get out of the oven.
Urban Hot News - Xiang encounter reporter Zhang Chunlian Provided by the interviewee
Edit: Dylin
Reviewer: Luo Zaifang
Total Duty: Strict