Su-style pepper salt mooncakes stand out among many mooncakes because of their unique flaky crust, making them one of my favorites. The specialty of this mooncake lies in its exceptionally crispy outer layer and the savory-sweet pepper salt filling, offering a wonderful experience that becomes more fragrant with every bite and is hard to forget.
The production process begins with the basic dough. First, prepare the oil crust by mixing 135 grams of all-purpose flour, 65 grams of water, and 40 grams of lard until well combined, then cover with cling film and let it rest for an hour to relax the dough sufficiently. Next, prepare the oil dough by blending 110 grams of low-gluten flour with 55 grams of lard, kneading until the dough is smooth.
The preparation of the filling is equally crucial. Mix 90 grams of cooked all-purpose flour, 120 grams of cooked crushed peanuts, 30 grams of cooked white sesame seeds, 3 grams of salt, 2 grams of ground Sichuan pepper, 40 grams of powdered sugar, 75 grams of peanut butter, and 40 grams of peanut oil thoroughly until a soft, non-crumbly filling dough is formed.
Once the preparations for the mooncakes are complete, enjoy a moment of tranquility while waiting for the delicious creation to emerge. The mooncakes are baked in a preheated oven at 150°C for about 28 minutes until the surface takes on an alluring golden color and the crust reaches the standard of crispiness.
The steps for making the flaky crust are intricate and meticulous. Divide the oil crust into 20 grams each and the oil dough into 13 grams each. Encase the oil dough with the oil crust, carefully pinching the edges, rolling into a ball and then flattening through a process of rolling, folding, rolling again, and folding again, allowing for a half-hour relaxation time in between to ensure that the final crust achieves an ultimate layered texture. Then, roll the dough into a round shape, gently wrap in the filling, and slowly pinch closed using the tiger mouth technique to ensure a tight seal, finally pressing gently and leaving a unique mark to add a finishing touch to the mooncake.
After baking is complete, a Su-style pepper salt mooncake that combines a crispy crust with a sweet and fragrant filling is successfully made, not only pleasing to the eye but also a great delight for the taste buds, leaving a long-lasting aftertaste.
