How to make white crispy ham mooncake

Here is an introduction to the method of making white crispy skin ham mooncakes. Remember to make it yourself after reading this. Only by doing it yourself can you learn to cook.

1.12121 Fry the flour until it turns slightly yellow and emits a fragrant aroma

2.21212 The ham is raw, so it needs to be processed first. Cut the ham into thin slices. Soak in water overnight to remove the saltiness. Steam it on the second day. Cut into small pieces. Add honey and sugar and marinate for half a day

3. Mix the flour into the cured ham

4. Stir in lard

5.1 Knead the prepared mooncake filling into balls of 30g each. If the room temperature is high, put it in the refrigerator to set, but let it return to temperature before wrapping, so it is not too hard

6.2 Mix well to make mooncake filling

7.1 Mix all the ingredients for the water-oil dough and knead it into a smooth and elastic dough. The water-oil dough needs a certain degree of gluten to form a beautiful crispy crust. And it is not easy to break the skin when you open it. The finished oil pastry and water-oil dough should be roughly the same in softness.

8.2 First, use a scraper to scrape and press the pastry ingredients to mix well. Mix into a dough. Be careful not to melt the lard, the lard should be softened at room temperature

9. Divide the water-oil dough into 21g each and the oil pastry into 15g each. After the water-oil dough is completed, let it relax for 10 minutes. Generally, the water-oil dough is made first and then the oil pastry is divided. After the oil pastry is completed, the water-oil dough can be wrapped

10. Wrap the water-oil dough with a piece of oil pastry and slowly push it upwards with your thumb and forearm.

11. Pinch the opening tightly

12. Flatten and spread

13. Roll it up into small curls. Wrap all the puff pastry in the same way and unroll it.

14. Cover with a damp cloth or plastic wrap and let it rest for 15 minutes

15. Unroll the loosened curls vertically

16. Roll up again. Relax for 20 minutes and moisturize

17.Pinch the two sides of the loose curl towards the middle

18. Flatten and roll out to make dough

19. Wrap a portion of filling in the dough and seal it with your thumb and thumb. Make sure it is firmly pinched.

20. You can pull off the excess skin

21. Turn over and flatten slightly

22. To stamp, I use the stamp of the stamp bread and dip it in pigment to press it down. If there is no branding, you can also use chopsticks to poke a few points. Mooncakes with red foreheads look a bit elegant, but you can also omit them.

23. Arrange evenly on the baking tray. Bake at 170-180 degrees for about 15 minutes, turn it over and bake for 8 minutes, then turn it over and bake for about 8 minutes. It must be baked thoroughly so that the pastry will be crispy and the layers will be distinct. Remember to use tools (such as chopsticks) to turn it over in the middle. It will be very hot to use your hands. If the upper layer is hot, you can slightly lower the heat to prevent the upper layer from becoming darker.

You can’t miss the recipe of today’s white crispy ham mooncake, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.