How to make a moon cake with thousands of unique Japanese style

Thousand-layer moon cakes are unique cakes originating from Japan. True to its name, the crust consists of several layers of thin powder stacked on top of each other, enveloping the soft aromatic part to create a delicious and strange taste. To achieve such a special shell is due to the application of a separate formula in the mixing of flour and powder. Listening through is thoughtful but when you start working, you will see how to make a thousand-layer Chinese moon cake very simple.

Resources:

Part of water powder cover

1. 200 grams of flour
2. 50 grams of butter
3. 60ml of water
4. 25 grams of sugar
5. 3 drops of vinegar to eat

Part of oil powder cover:

1. 180 grams of flour
2. 50 gram shortening or 80ml cooking oil
3. Color products

Shortening is a solid fat of plant extracts, which can be purchased at bakery stores. Using shortening will make it easy for you to shape a thousand moon cake, if you can't buy it, you can use cooking oil instead.

Part of cake

1. 350 grams of taro
2. 50 ml of fresh milk
3. 100 grams of sugar (or more or less depending on taste)
4. 50 ml of cooking oil
5. 20 grams of soft pudding flour

How to make Chinese moon cake with thousands of layers

Step 1: Part of water powder cover

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For butter, sugar, water, vinegar to eat the beaters beaten together and then sift the flour into the mixture, knead thoroughly until it becomes a smooth, smooth powder. Wrap with food wrap and leave the powder for 30 minutes.

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Step 2: Part of oil powder cover

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Mix flour, cooking oil and colored ingredients together into a smooth, smooth mixture. If you want your mooncake to be more colorful, you can divide it into different parts and mix it with the color.

Wrap the dough with food wrap and leave the powder for 30 minutes.

Step 3: Make moon cakes

Taro peeled, washed, cut into small pieces, steamed and then cooked puree.

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Mix well the mashed potatoes with fresh milk, cooking oil, sugar, and soft dough, then put on the stove with small fire until it becomes a plastic block, not sticky. Note when the human slug has to slug his hands evenly so that the cake won't burn.

Divide the kernels into rounds of equal weight.

Step 4: Modeling moon cake

After the dough is finished, take out the powdered bark and the oil bark into equal parts, estimate the weight of the dough to double that of the dough.

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Knead small dough pellets to make it smooth and smooth to ensure that the dough will blend well together.

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Press flat with a piece of water powder and put the oil powder inside and then round it again.

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Use a dough roll to form a long flat shape. Roll up the dough, rotate it vertically and roll it twice.

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The powder after being rolled 2 times, 2 parts of water powder and oil powder also blend together, continue to roll the dough again.

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After you roll the dough into an elongated shape, use a knife to slice the dough into 2 equal parts.

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Tilt the cut side of the dough upwards and then roll it 3 times to make the dough into a round shape.

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For taro salad in the middle and gently use the hand to squeeze the dough to seal the filling.

Step 5: Bake moon cake

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Open the oven at a temperature of 170 ^° C for 15 minutes before heating the oven and place the cake in the lower compartment in the middle of a step, grilling for 30 minutes as cooked bread.

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So you have completed the unique Japanese-style Mid-Autumn Mooncake for the upcoming Mid-Autumn Festival.

Good luck!