Main Ingredients:
High and low gluten flour: 120/70g; Fresh milk: appropriate amount; Water: appropriate amount; Sugar: 30g; Lard: 80g.
Auxiliary Ingredients:
Peanuts: 150g; Walnuts: 150g; Black sesame seeds: 100g; Peanut oil: appropriate amount.
Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Suzhou-style Mooncake
Mooncake Filling Powder: Bake the low-gluten flour until cooked.
Prepare the filling first: Bake the peanuts, black sesame seeds, and walnuts separately until cooked.
After the filling ingredients are cooked and cooled, put them in a bag and crush them.
After baking the flour, add fine granulated sugar, peanut oil, and water, and mix well with chopsticks. Knead into a filling dough with a suitable softness and hardness.
I made two types of filling, adding seaweed and ham to the original filling.
Mix the ingredients for the oil skin together and knead into a water-oil dough.
Mix the ingredients for the oil pastry together and knead into an oil pastry dough.
Let both doughs rest for 30 minutes, covered with plastic wrap.
Divide each dough into 12 small portions.
Take one water-oil dough portion and roll it into a thin outer layer with a thick center. Place an oil pastry portion on top of it, like wrapping a dumpling, and wrap the oil pastry inside.
Roll it up tightly like a tongue. Repeat for all portions and let them rest for 15 minutes, covered with plastic wrap.
Repeat the steps of rolling and wrapping for all portions, and let them rest for another 15 minutes.
Take one rested portion and press it down vertically. Roll it out and wrap a filling ball inside, with the seam facing down. Place it in a baking pan and gently press down on all portions in order.
Place the baking pan in the middle of the oven and bake at 180 degrees Celsius for 10 minutes, then flip the mooncakes over and bake for another 10 minutes.
The finished Suzhou-style Mooncakes.
