Title: Chinese Pie of Suzhou Style With Sesame Filling
Ingredients:
- 330 all-purpose flour
- 120 sugar
- 70 water
- 130 gluten flour
- 240 all-purpose flour
- 120 honey
- 230 raisins
- 200 peppercorns
- 210 salt
- 140 sunflower seeds
- 70
- 3
- 6
- 70
Instructions:
1. Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough.
2. Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes.
3. Mix the ingredients of the pastry crust in another bowl, blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes.
4. Bake the walnut and 210g sesame for filling in an oven for 5 minutes, 150 degrees Celsius.
5. Heat a dry pan with low flame, then pour 230 g flour into the pan, stir the flour in the heated pan until it turns golden.
6. Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance.
7. Put the all the sesame, peppercorn, and salt into the food processor, break them into greasy powder.
8. Pour the sesame powder into a container, add all the golden flour, maize oil, raisins, honey, and baked walnut. Mix all ingredients of filling well.
9. Divide the filling evenly into 28 portions. Shape each portion of filling into balls.
10. After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel.
11. Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry.
12. Pair each portion of water-oiled dough with a portion of pastry dough.
13. Shape each portion of pastry and water-oiled crust dough into balls.
14. Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!).
15. Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 20 in length. (Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs.
16. Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs.
17. Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs.
18. Place the section of one piece of dough upward, roll it out into a flat circle, about four to five inches in diameter (if you want your mooncake look good, you should try you best to prevent the red rings in the middle from any distortion). Wrap a portion of filling (shaped in a ball) with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.) Do this for the rest of the doughs and filling. Here you get the uncooked mooncake LOL!
19. Place all the uncooked mooncake in to a baking tray, and then heat the oven with 170 degree Celsius for 5 minutes.
20. Place the baking tray on the middle rack of oven, bake for 25 minutes.
21. Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!