Water oil skin: 96g medium gluten flour, 28g lard, 7g fine granulated sugar, 40g warm water.
Pastry: medium gluten flour 56 grams, lard 28 grams.
Onion oil moon cake stuffing: 95 grams of pig oil, 56 grams of fried flour, 56 grams of chives, 16 grams of white sesame, 6 grams of sugar, 3 grams of salt, 2 ml of pepper powder, 4 ml of cooking wine.
[traditional onion oil moon cake] production process:
1. Put the flour in the pot and fry it with low heat until it is yellowish (no oil in the pot).
2. Remove the gluten from the lard and cut it into small particles. Wash the shallots and cut them into small pieces.
3. Prepare the cooled flour and white sesame (the white sesame should be stirred by the cooking machine for half a minute, not completely broken).
4. In a bowl, add chopped lard, minced green onion, cooked sesame, cooked flour, and then add 7 grams of cooking wine, salt, sugar and pepper powder.
5. Stir well to make onion oil filling.
6. Divide the onion oil stuffing into 8 parts, squeeze it into a ball and set aside.
7. Water and oil skin (left): pour flour, lard, sugar into the bowl, and then pour hot water (just boiled water, shake in the cup for half a minute to cool) into the bowl. Stir quickly with chopsticks to form snowflake like lumps and knead them into smooth dough.
Pastry (right): mix the medium gluten flour and lard evenly, and knead until the lard and flour are completely blended into a smooth dough.
8. Divide the water oil skin and pastry into 8 parts and knead them into balls for later use.
9. Take a water and oil dough, flatten it with the palm of your hand, and put a pastry dough in the water and oil dough.
10. Wrap it up and pinch it tightly.
11. Flatten the dough with the palm of your hand.
12. Roll the dough into an oval shape.
13. Roll up from top to bottom.
14. Turn the dough 90 degrees.
15. Flatten with the palm of your hand.
16. Roll out again with a rolling pin.
17. Roll up again from top to bottom.
18. Roll it up, and the pastry is finished.
19. Leave the rolled pastry for about 15 minutes (cover the surface with wet cloth to prevent drying).
20. Take a still pastry and flatten it with the palm of your hand.
21. Roll it into a round piece that is thick in the middle and thin around.
22. Take a onion oil filling and put it on the round dough.
23. Wrap up and pinch.
24. Put the wrapped dough on the chopping board with its mouth closed, and let it stand for 15 minutes. Press it gently with the palm of your hand, and then roll it into a flat circle (no more than 1.5cm thick) with a rolling pin.
25. Seal the surface with red food pigment (I use a few drops of red pigment and a little water, and use the pattern of mould couch).
26. Arrange the moon cakes in order, put them into the preheated oven, bake them at 200 ℃ in the middle layer for about 8 minutes, turn them over and bake them for about 12 minutes until the golden pastry on the surface is puffed up.