A salty and sweet and delicious cloud leg mooncake, with a cup of fragrant Pu'er, the moment of entrance, the unique mellowness and clarity of caiyun south are about to come out, and the thoughts instantly drift away...
50 g / pcs 18 pcs
Mooncake special powder 250g
Powdered sugar 25g
Honey 15g
Lard 100g
Stink powder (or baking powder) 2g
Water 60g
Sherwin-Williams rose cloud leg filling 450g
1. Mix powdered sugar and honey and rub well with a spatula. I did half the amount, so it seems less.
2. Add the lard to the mixed powdered sugar balls and mix well again.
3. Add half the amount of mooncake flour and stink powder, slowly add water, and finally add the remaining flour to roll into a dough and let stand for a while.
4. Remove the refrigerated filling and divide into 25g balls. Quick freeze for later.
5. Divide the dough into 25 g/piece.
6. Wrap the filling like a dumpling, and the mouth must be tightened, otherwise it is easy to burst.
7. Bake the pan with two layers of oil paper or tin foil, bake this mooncake needs to be slightly lower under the heat, drain in the baking sheet, printed with flowers, put in the preheated 180 degree oven in the middle layer, bake for 25 minutes.
8. The outer skin is crispy and crispy, the filling is sweet and salty, the oil is not greasy, and there is a rich aroma of ham and rose.
9. Packaging.
Mooncake flour can be replaced by a ratio of high flour: low flour = 1: 1.5.