How to make flower mooncakes

Mooncakes are a traditional Chinese delicacy. It is mainly a derivative of the traditional Chinese festival Mid-Autumn Festival. It is loved by many people because of its unique taste. Many people know that there are many types of mooncakes that people eat on a daily basis. Flower mooncakes are a common variety of mooncakes. Because its taste is very different from other mooncakes, it is made with fresh flowers as filling. A lot of people like this kind of thing. So how are flower mooncakes made?

1. Flower Mooncakes

Ingredients: 120g low-gluten flour, 35g lard.

Method/Steps:

1. How to make the water-oil dough: Pour 120g low-gluten flour, 35g lard and 8g white sugar into a bowl, heat the water to 85°C and pour all the water into the flour.

2. Quickly stir the flour and water into snowflake-shaped lumps, and knead them into a smooth dough.

3. To make the pastry: Knead 70g of low-gluten flour and 35g of lard into a smooth dough.

4. Divide the water-oil dough and the shortcrust pastry into 10 portions and knead them into round shapes. Make medium oil dough and cover with a damp cloth or plastic wrap to prevent it from drying out.

Take a piece of water-oil dough, flatten it and roll it into a round shape. Put the pastry in the middle and wrap it up, close it and pinch it tightly.

5. Place the dough with the seam facing up and the smooth side facing down on the chopping board and flatten it. Use a rolling pin to roll it into an oval shape. Roll up from top to bottom.

6. Roll up the dough, flatten it with your palm again, roll it out with a rolling pin for the second time, roll it up with the smooth side facing down, let it stand for 15 minutes, and cover the surface with a damp cloth.

7. Mix the fresh petals with appropriate amount of cooked flour, lard, honey and sugar. Flatten the puff pastry dough that has been left to rest, roll it into a round dough sheet with medium thickness and thin edges. Put the filling in and pinch the top to seal it. You can sprinkle sesame seeds on the surface.

8. After wrapping, place the closed side down and let it stand for 15 minutes. Press the dough lightly into a flat round shape. Preheat the oven to 190°C_200°C, middle layer, and bake for 25 minutes until the surface is golden brown and the pastry is fully puffed up.

2. Rose Cake

Rose Cake Features:

1. Ingredients: high-quality flour, white sugar, water, edible vegetable ghee, rose filling (fresh roses, honey, cooked flour).

2. Shelf life: 60 days.

3. Production process: Purely handmade, the ratio of sugar to flowers in the filling is 1:1, or even higher, 8 taels of sugar to 1 jin of flowers. If the ratio of flowers to sugar is lower than 1:1, such as 1:3 or 1:5, it contains too much syrup, high water content and high sugar content. Although it feels very moist when eaten, such cakes will feel very greasy and may even make you feel dizzy. Less water, so it can be preserved longer. The puff pastry is made with the most expensive butter and tastes crispier and smoother than others.

4. Baking: Huazhiyu fresh flower cakes will try to extend the baking time while ensuring nutrition, kill harmful bacteria, extend the shelf life, and prevent mold.