To say that the traffic superstars in the mooncake world, in addition to the black, red, black and red five-ren mooncake, the golden and proud fresh meat mooncake, I am afraid that it will be a number of plump and crispy, instantly melted cloud leg mooncakes.
Yunnan specialty Xuanwei ham is served with fine sugar and honey, and the oil melts in the mouth. Kunming people call it "four two lumps", and the oil flowers attached to the tip of the tongue are the strongest mid-Autumn Festival. Instead of the more serious golden puff pastry, I chose a white puff pastry that was as thin as a gauze coat, with a delicate and exquisite tone.
Classic Dian-style mooncake filling: Use the top Yunnan Xuanwei ham to bring back the purest taste of the memory of the "four two lumps". The mooncake crust is wrapped in a light and crisp mille-feuille white skin, making the whole mooncake as comfortable and relaxing as a daily snack.
White puff pastry cloud leg mooncake
# ingredients
In order to pay tribute to the Mid-Autumn Festival, I decided to eat meat in a different way! ”
-Fillings-
Sherwin-Williams lean ham 250 g (half a catty)
White Sugar 60
Honey 75 g
Wheat flour (or medium gluten flour) 100 g
70 g lard
-White puff pastry (water oil skin)-
Medium gluten powder 210 g
Lard 55 g
25 g of caster sugar
Purified water 93 g
-White puff pastry (puff pastry)-
Low gluten flour 180 g
Lard 90 g
# method
1- Choose the best Yunnan Xuanwei ham lean meat pieces (250g) and cut into thin slices about 2-3 mm thick. If you can buy flakes of Sherwin-Williams ham, you can also use it directly.
2- Steep the Sherwei ham slices in a deep bowl and soak in pure water overnight (about 10 hours). This step is to remove the salt from the ham: it is healthier and easier to wrap into the filling in the next step to taste more appropriate. If it is soaked in the summer, it is best to put it in the cold dining room of the refrigerator to avoid spoilage.
3- After soaking, drain the table slices with a kitchen paper towel and spread them flat in a shallow dish.
4- Sherwin-Williams ham itself is raw, and for safety to eat, it needs to be steamed in a steamer for 15-20 minutes until cooked.
5- Steamed Sherwin-Williams ham slices dry the surface moisture and let cool and cut into 2-3 mm square pieces.
6- Prepare the brosse (60 g) and honey (75 g) in the filling.
7- Mix the fine sugar and honey into the chopped cloud leg small grains.
8- Stir well. Cover the bowl with plastic wrap and marinate in the refrigerator for half a day (about 6 hours).
9- When the cloud leg grains are almost pickled, you can start preparing the fried noodles (100 g) in the filling. Use a clean wok to put the wheat flour (or medium gluten flour) directly into it and stir-fry over medium-low heat.
10- Until the color of the flour turns light yellow and the aroma wafts out, the noodles are sautéed. The whole process takes about 5-8 minutes.
11- Prepare the marinated ham, sautéed flour and lard (70g) from the filling list.
12- Stir the filling well. Cover the bowl with plastic wrap and place in the refrigerator freezer to set the shape slightly.
13- Prepare the ingredients of the "water and oil skin" in the white puff pastry according to the ingredient list: medium gluten flour (210 g), lard (55 g), caster sugar (25 g), ambient purified water (93 g).
14- Mix all the ingredients of the water and oil skin by hand to form a smooth dough.
15- Prepare the ingredients of the "puff pastry" in the white puff pastry according to the ingredient list: low gluten flour (180 g), lard (90 g).
16- Mix the two ingredients of the puff pastry by cutting vertically with a spatula, then gently shape it by hand without over-kneading to form a very smooth surface dough.
17- You can see the difference between the oil crust (left) and the puff pastry (right). The reconciled dough needs to be sealed with plastic wrap (or lightly covered with a damp cloth) and served for 20 minutes. Pay attention to moisturizing throughout.
18- After the dough is finished, make the water and oil skin first. The weight of each small dough with oily skin is 18 grams. You can knead into 20 small doughs, cover the kneaded dough with plastic wrap or a damp cloth and serve for 20 minutes. Pay attention to moisturizing throughout.
19- While filling the oil skin, let's make the puff pastry. The weight of each puff pastry small dough is 13 grams. It can be kneaded into 20 small doughs, and the kneaded dough is lightly covered with plastic wrap or a damp cloth, basically without dumplings. Pay attention to moisturizing throughout.
20- Roll out the dough with oil and water, first roll out by hand (or rolling pin) into small round pieces.
21- Wrap the small dough in puff pastry in small round dough with oily skin.
22- Like a bun, wrap the small dough in puff pastry with small round slices of water and seal the mouth.
23- The wrapped dough is first pressed into a thick round cake.
24- Roll out an oval dough with a rolling pin.
25- Then roll up the side of the oval dough.
26- Until rolled into a small, slender cylinder.
27- Follow steps 20-26: Wrap the puff pastry in water and oil skin one by one and roll them up one by one.
28- Until all the small dough is made into a long roll. You can roll into 20 small rolls, and the long rolls can be gently covered with plastic wrap or a damp cloth and eaten for 20 minutes. Pay attention to moisturizing throughout.
29- Place the prepared dough roll flat on the board and roll out the long strip of dough directly with a rolling pin.
30- Roll from side to side, rolling into a relatively short, fat roll.
31- Until all the slender dough rolls are made into short, fat dough rolls. Roll up the small rolls with plastic wrap or a damp cloth and let them sit for 20 minutes. Pay attention to moisturizing throughout.
32- While making the short and chubby noodle rolls, remove the cloud leg filling from the refrigerator and warm it slightly.
33- Use both palms to knead the cloud leg filling directly into a small ball. The weight of each cloud leg filling small round ball is 22 grams.
34- Weigh the cloud leg filling one by one, knead the balls, and knead them into 20 small balls of cloud leg filling.
35- Take a short, stocky roll and place it on your hand.
36- Pinch the two sections of the short, fat dough roll and pinch tightly.
37- Press directly with your finger into a thick dough sheet.
38- Roll out the thick dough with a rolling pin into small puff pastry round slices.
39- Wrap the small balls of cloud leg filling into a small puff pastry slice.
40- Like a bun, wrap the small round balls of cloud leg filling with small puff pastry pieces and seal the mouth.
41- The wrapped "little bun" is sealed downwards and slightly reshaped on the board.
42- For a well-shaped raw mooncake, you can use chopsticks dipped in a little big red food coloring to point a red dot in the middle of the top, adding to the festive atmosphere and making the mooncake more radiant.
43- Depending on personal preference, the mooncake can be shaped and decorated: it can be full of balls, it can be a traditional round cake shape, it can be a red dot, or it can be a vegan white.
44- Heat the oven at 175 degrees Celsius and continue baking for 20 minutes.
45- Remove the baked mooncakes from the oven and let cool slightly.
46- The finished white puff pastry cloud leg mooncake has an almost snow-white surface, full and rounded surface.
47- Another one, is the mooncake you made yourself particularly beautiful?
48- Baked mooncakes can be wrapped in paper and placed in a box (anti-pressure dispersion) and kept in the refrigerator for 2-3 weeks. You can eat it straight, or you can heat it slightly in a pan or oven and warm it up again.
Considering the influence of pigment, you can also discard the small red mark on the door of the mooncake brain, hoping that this kind and sincere other party can taste it.
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