Cloud leg mooncake is also known as Dian-style mooncake, the filling is made of Sherwin-Williams ham, which is the best part of the Sherwei ham is cut into small cubes and steamed, and then mixed with honey, lard, white sugar, and then wrapped in lard puff pastry, baked to a full room of raw fragrance, so the crispy skin is crisp but not scattered, so it is commonly known as "hard shell ham cake". But in fact, the shell is not hard at all, the crust is very crisp, with a sweet and salty, oily but not greasy filling, a bite down the ham is fragrant, the aftertaste is endless. As the favorite cloud leg mooncake of jiuyunnan people, it can be passed down to this day because of its unique taste. Cloud leg mooncake can be eaten with some Pu'er tea or clear coffee, and it is best to eat it while it is hot, but it is also delicious after two days of oil. Although there is no preservative, it is no problem to leave it at room temperature for five or six days. Ash is made of finished cloud leg filling, so the characteristic mooncake is very worth trying ha.
by Thin Ash 926
Medium gluten flour 300g
Honey 20g
Caster sugar 10g
Water 75g
Lard 135g
Baking powder 3.5g
Cloud leg mooncake filling 500g
A little red pigment
1. Prepare the required materials.
2: Mix the flour and baking powder well, and then mix all the crust materials.
3: Knead into a roughly smooth dough.
4: Divide the kneaded dough into 25g of small dough, cover with plastic wrap and relax for 20 minutes. Then divide the cloud leg mooncake filling into 25g, roll into a round shape, and freeze in the refrigerator for 20 minutes until it is set.
5: Flatten the loose dough and wrap it with cloud leg filling.
6: Pinch the closing place, make all the mooncakes in turn, and arrange them on the baking sheet.
7, mix the red pigment with a little water, pour on the kitchen paper towel, let the paper towel just suck up the pigment water, press the wooden seal on the paper towel and dip it with red pigment.
8. Press your favorite pattern in the middle of the moon cake.
9: Dispose of all the mooncakes in turn and preheat the oven at 200 degrees.
10: Bake for about 20 minutes in the middle layer until the mooncakes are golden brown.
Cloud leg filling is recommended to refrigerate in advance, so that it is easy to rub the balls, and freezing will make the filling harder and easier to wrap. Stamping with a paper towel full of pigment can make the seal without excess pigment, so that the printed pattern is clear and beautiful. The best mooncakes are best eaten while they are hot, or they are eaten two days after returning to the oil. The crust should be loosened and then wrapped, so that the dough has good ductility, and it is easy to wrap up and not easy to break the skin. You can also wrap in salted egg yolk or meat floss, the taste is better. If you wrap salted egg yolks, it is best to steam or bake them for a few minutes until three minutes cooked before wrapping them in.
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