Find My Perfect Chinese Restaurant Near Me

Puff pastry peanut mooncake / peanut crisp at Puff pastry peanut mooncake / peanut crisp – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
  1. Chinese Food
  2. >
  3. All Dishes

Puff pastry peanut mooncake / peanut crisp

A simple and easy-to-operate mooncake that doesn't take too much time to operate. This recipe uses 50 grams of molds to make 12 pieces. Sealed can be stored for about 10 days.Precautions ⚠️⚠️: (It is recommended to complete the filling part first, and then make puff pastry, so as not to cause the puff pastry to be poor due to long time) puff pastry 1.The water absorption of each brand of flour is different, and finally the dough is too dry or too wet, you can add some oil or flour moderately to adjust.2. 1. If you don't have lotus paste filling at home, you can use peanut butter instead of dry and wet state, and finally you can use cooked flour to adjust. 2. Each brand of peanut butter is not the same as wet and dry, so the final filling may be too dry or too wet. If it is too dry, it can be adjusted with corn oil or water, and if it is too wet, it can be appropriately added with cooked flour. 3. Regarding cooked medium flour, I use a 1:1 mixture of low-gluten flour and high-gluten flour. I use oven baking, bake more at once, then seal and store it, and take it out when I need it. 4. The granules of cooked peanuts are entirely up to personal preference. I like the texture of more coarse powder and less large particles. But at the same time, it should be noted that if it is beaten too finely, it is easy to produce oil, so the amount of corn oil should be moderately reduced. 5. The peanut filling is actually cooked, so you can taste it directly, and you can adjust the sweetness.

Puff pastry peanut mooncake / peanut crisp

Ingredients

Puffpastry
Wholeeggwash 14-17 g(17 iftheambienthumidityistoodry)
Castersugar 40 g
Cornoilorpeanutoil 45 g
water 11 g
water 8 g
low-glutenfloursifted 150 g
Bakingpowdersifted 0.6 g
Bakingsodasifted 0.6 g
Peanutfilling
cookedmediumflour 68 g
castersugar 35-38 g
Lotuspastefilling(mylowsugar) 30 g
Peanutbutter(mylowsugar) 40 g
Cookedpeanutchopped+peanutpowder 80 g
Cookedwhitesesameseeds 12 g
ShuiYi 20-22
Cornoilorpeanutoil ~40 g

Cooking Instructions

  1. Puff pastry method: (Ingredients: I have gathered some of the ingredients together)

    Puff pastry peanut mooncake / peanut crisp step 0
  2. First, stir the egg mixture, caster sugar, corn oil, water and water.

    Puff pastry peanut mooncake / peanut crisp step 0
  3. As shown in Fig.

    Puff pastry peanut mooncake / peanut crisp step 0
  4. Mix the cake flour, baking powder, and baking soda powder with a rubber spatula until you can't see the powder. (Cutting, pressing, and turning methods)

    Puff pastry peanut mooncake / peanut crisp step 0
  5. As shown in Fig. As long as there is no powder, you can stop. Remember not to stir too many times. When you finish it, you can use it directly without slackening. Remember to wrap it in plastic wrap to avoid drying out.

    Puff pastry peanut mooncake / peanut crisp step 0
  6. Peanut filling production: (I have gathered some of the ingredients together) cooked flour can be made in advance, you can fry in a pot or in the oven, and fry in a pot over low heat until slightly yellow. If baked in the oven, it can be baked at 150 degrees for about 6-10 minutes until browned. (You need to turn it over halfway)

    Puff pastry peanut mooncake / peanut crisp step 0
  7. Mix the peanut butter and lotus paste filling well. (If the amount is large, you can wear gloves to grasp and mix)

    Puff pastry peanut mooncake / peanut crisp step 0
  8. Add caster sugar, chopped cooked peanuts and minced peanuts, cooked sesame seeds, and mix well with Figure 7.

    Puff pastry peanut mooncake / peanut crisp step 0
  9. Add the cooked powder and mix well.

    Puff pastry peanut mooncake / peanut crisp step 0
  10. Add the corn oil and water and mix well.

    Puff pastry peanut mooncake / peanut crisp step 0
  11. The state of the mixture is shown in the figure. It doesn't need to be too wet, as long as it can be clumped. (If you still can't form a ball with force, you can add some corn oil)

    Puff pastry peanut mooncake / peanut crisp step 0
  12. Divide the puff pastry into 22 grams each, and the peanut filling into 28 grams each. Remember to cover with plastic wrap to avoid dry skin. (22 grams of skin will be thinner, novices can 23 grams will be relatively better)

    Puff pastry peanut mooncake / peanut crisp step 0
  13. Wear PVC gloves and press the puff pastry into a thin form with the palm of your hand.

    Puff pastry peanut mooncake / peanut crisp step 0
  14. Add a peanut filling.

    Puff pastry peanut mooncake / peanut crisp step 0
  15. Wrap and roll round.

    Puff pastry peanut mooncake / peanut crisp step 0
  16. Roll into an oval shape.

    Puff pastry peanut mooncake / peanut crisp step 0
  17. Put in the stamper. (No need to brush oil and powder, can be operated directly)
    I use a 50g peanut mold.

    Puff pastry peanut mooncake / peanut crisp step 0
  18. Baking time reference:
    open hearth upper 170 degrees lower 155 degrees middle layer or direct 165 degrees middle layer about 13-17 minutes .
    Stove 155-160 degrees 13-15 minutes
    (the above baking time depends entirely on how many plates are baked, and the number of roasts in each plate)

    Puff pastry peanut mooncake / peanut crisp step 0
  19. After baking, it is cooled and sealed immediately (otherwise it is easy to get damp) and can be stored for about 10 days.

    Puff pastry peanut mooncake / peanut crisp step 0