Suzhou-style Salt and Pepper Mooncake

Name: Suzhou-style Salt and Pepper Mooncake
Yield: 4 servings
Cuisine: Snacks
Ingredients: 120 g All-purpose flour; 40 g Lard; 25 g Sugar; 1 g Salt; 50 g Water; 100 g low-gluten flour; 50 g Lard; 90 g cooked flour; 40 g Peanut; 2 g Sichuan pepper; 30 g Walnut; 60 g Sugar; 2 g Salt; 25 g Lard; 50 g Corn oil; 65 g white sesame; a pinch Red food coloring

Flaky Suzhou-style mooncakes with paper-thin layered pastry hiding a nutty filling of roasted peanuts, walnuts and Sichuan peppercorn; warm spice and tingly salt-and-pepper savoriness in every crumbly bite.

0 minNewHard Snacks Roast Sweet

Instructions

1
Prepare peanuts, Sichuan peppercorns, and walnut kernels, put them in the air fryer, 180 degrees, bake for 8 minutes.
2
Let it cool.
3
Let's make the water-oil dough part. Put all the ingredients from the main ingredients into a large bowl.
4
Stir evenly.
5
Stir until it becomes a flaky texture.
6
Knead into a smooth dough, cover with plastic wrap, and let it rest for 20 minutes.
7
Prepare the flour for the flaky dough part.
8
Add lard.
9
Mix evenly and refrigerate for later use.
10
Put the roasted peanuts, walnut kernels, and Sichuan peppercorns into a food processor and grind them into powder, then set aside.
11
Put the flour into the air fryer, 180 degrees, bake for 5 minutes.
12
Obtain cooked flour (cake flour).
13
Cooked flour, cooked white sesame seeds (roasted in advance), sugar, salt, crushed peanuts, ground Sichuan pepper, walnut powder, lard, corn oil (all the ingredients for the pepper-salt filling), put into a bowl and mix well.
14
You can form it into a clump with your hands.
15
Divide into 12 equal portions, the pepper and salt filling is ready, place it in the refrigerator for later use.
16
Take out the relaxed oil dough.
17
Divide into 12 equal parts.
18
For reunion, take out the flaky dough and also divide it into 12 equal parts.
19
Take out an oily dough and press it into a round shape.
20
Wrap in a layer of pastry and shape into a round.
21
After completing all the steps in order, the mooncake dough will be ready. Cover it with plastic wrap and refrigerate for 20 minutes to rest, then set aside.
22
Take out a mooncake skin dough and start rolling it for the first time.
23
Roll it into a long tongue shape.
24
Roll it up from top to bottom.
25
Complete all steps in order, cover with plastic wrap, and refrigerate to rest for 20 minutes.
26
After the time is up, take out a piece of dough and start rolling it out for the second time.
27
Roll it long.
28
Roll up.
29
Complete all of them in order, cover with plastic wrap to prevent drying out.
30
Take out a piece of dough.
31
Press both ends toward the middle.
32
Roll the dough into a round sheet.
33
Wrap in a salt and pepper filling.
34
Pinch it tightly (like making a bun).
35
Pinch the opening tightly.
36
Place them in the baking tray with the seams facing down, one by one.
37
Prepare a small amount of red food coloring.
38
Use a stamp to press a red seal in the middle of the pastry.
39
All covered.
40
Place in the preheated oven, middle rack, 180 degrees, bake for 30 minutes, cover with aluminum foil halfway through.
41
Alright, it's out of the oven.
42
Finished product image.
43
Finished product image.
44
Layer upon layer, so flaky it falls apart.
45
The aroma wafts everywhere.
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Finished product image.
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Finished product image.
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Finished product image.