How to make Suzhou-style mooncakes with flower fillings

Eating out often is neither healthy nor economical, but we don’t have time to cook. A Suzhou-style mooncake with fresh flower filling can solve this problem. This dish is simple to prepare, delicious, healthy, and takes only a short time to prepare. It can be prepared immediately while you are waiting in line for your meal.

1. Prepare the materials for oily skin according to the instructions

2. Mix high-gluten flour and sugar, add softened lard and water to knead into dough, cover with plastic wrap and let stand for 30 minutes, and the oil skin is ready.

3. Now prepare the pastry. Take the low-gluten flour and softened lard and mix them into a dough for later use.

4. While waiting, weigh the fresh flower filling and make it into balls of 25 grams each for later use.

5. Make the puff pastry. Flatten the puff pastry, add a portion of puff pastry, and wrap it into a ball (divide the puff pastry into 24g each and the puff pastry into 15g each)

6. Place the sealed side of the pastry facing upwards and roll it into an oval shape.

7. Roll into a tube with the seam facing upwards

8. Cover with plastic wrap and let stand for 15 minutes

9. Continue to knead the puff pastry after it has rested.

10. Push it into long strips again

11. Roll into a tube with the seam facing down

12. Make the following steps, cover with plastic wrap and let stand for 20 minutes

13. Push it longer~

14. 70% off

15. Flatten and wrap rose filling into a ball

16. Press into a pancake shape

17. Use the seal to cover with edible red pigment

18. Preheat the oven to 180 degrees for 10 minutes, then bake at 180 degrees for 30 minutes, then simmer for 10 minutes and take out of the oven to cool

19. Serve and enjoy

Of course, we are not saying that you cannot eat out at all, but don’t eat out too often. The method of making Suzhou-style mooncakes with flower fillings is not complicated, but it is delicious.