Apple-Filled Su-Style Mooncake

These are the ingredients for the apple filling: 5 apples, 1 tablespoon of Wei Da Mei fragrant rice vinegar, 80 grams of white sugar, 30 grams of butter.

These are the dough ingredients: For the water-oil dough, you need 100 grams of all-purpose flour, 20 grams of sugar, 2 grams of salt, 30 grams of oil, and 50 grams of boiling water; for the flaky dough, you need 60 grams of all-purpose flour and 30 grams of oil.

Peel and core the apples, cut them into pieces that can fit into the juicer's feed chute, and extract the apple juice, saving the apple pulp for later use. If not juicing, then just crush all the apple flesh.

Pour the pulp residue into a non-stick pan, and add 1 tablespoon of Weidamei fragrant rice vinegar.

Add another 80 grams of white sugar and a little bit of water or juice, cook over low heat the whole time, stir until the sugar dissolves and add butter, then continue to cook until the butter is absorbed, thick and clumped together, try to cook it a bit drier.

Divide the filling into 30-gram portions and roll each into a ball.

First, make the flaky paste: mix 60g of flour with 30g of flaxseed oil until well combined and rubbed through, then wrap it with plastic wrap; next, knead the water-oil dough: 100g of flour, 20g of sugar, 2g of salt, 30g of flaxseed oil, and 50g of boiling water, mix into a dough, then knead repeatedly on the work surface until smooth, and also wrap with plastic wrap.

Flatten the water-oil dough into a large round cake, wrap in the oil pastry, and pinch the edges to seal.

Roll into a rectangle, about 5–7 mm thick, fold into thirds, cover with plastic wrap and let the dough rest for 10 minutes. In hot weather, refrigerate.

Roll it out into a rectangular sheet about 3 millimeters thick, then roll it up along the long side, making sure to roll it tightly. When you reach the other side, brush the edge with water to make it easier to stick.

After rolling it up, slightly roll it into a longer shape, divide it evenly into 8 pieces, and cover the dough pieces that are not being used with plastic wrap to prevent them from drying out.

Take a piece of dough, fold both ends toward the middle, press it into a round cake, then roll it out into a round dough sheet that is thicker in the center and thinner at the edges.

Spread the dough in the palm of your hand and place a filling ball on it.

Use the left thumb to press the filling into the palm of the right hand, and use the space between the thumb and index finger of the right hand to push the dough upwards, coordinating both hands to turn in a circle while closing the opening.

After pinching the closure, shape it neatly. Mooncakes are flat round cakes and should not be hemispherical like salted egg yolk pastry.

Preheat the oven with top and bottom heat to 180℃, place the baking tray in the upper-middle position, and bake for about 30 minutes.