Apple filled Su style mooncakes

1. This is the apple filling material: 5 apples, 1 tablespoon of sweet and fragrant rice vinegar, 80 grams of white sugar, and 30 grams of butter.

2. This is the cake crust material: Water oil crust requires 100 grams of medium gluten flour, 20 grams of sugar, 2 grams of salt, 30 grams of oil, and 50 grams of boiling water; Pastry requires 60 grams of medium gluten flour and 30 grams of oil.

3. Peel and core the apples, cut them into pieces that can be inserted into the feeding port of the juicer, squeeze out the apple juice, and keep the apple pomace. If you don't squeeze the juice, then smash all the apple flesh.

4. Pour the pulp residue into a non stick pan and add 1 tablespoon of mild flavored rice vinegar.

5. Add 80 grams of white sugar and a splash of water or juice, stir fry over low heat until the sugar dissolves, add butter, and then stir fry until the butter is absorbed, sticky and clumpy. Try to stir fry dry as much as possible.

6. Divide the filling into 30g pieces and knead them into balls.

7. First, knead the oil pastry: Mix 60 grams of flour with 30 grams of flaxseed oil, wipe it thoroughly, and wrap it with plastic wrap; Rub the dough again: 100g flour+20g sugar+2g salt+30g flaxseed oil+50g boiling water, stir into a ball, repeatedly knead on a cutting board, knead into a smooth dough, and wrap it with plastic wrap.

8. Flatten the water oil skin into a large round cake, wrap it in oil pastry, and pinch tightly to close the mouth.

9. Roll it into a rectangle, about 5-7 millimeters thick, fold it three times, cover it with plastic wrap and let it hang for 10 minutes. Store it in the refrigerator when it's hot.

10. Roll it into a rectangular sheet with a thickness of about 3 millimeters, roll it up along the long side tightly, and when it reaches the other side, brush the edge with clean water for easy bonding.

11. After rolling, rub it slightly longer, divide it into 8 equal parts, and cover the unopened dough with cling film to prevent it from drying out.

12. Take a dough embryo, fold both ends towards the middle, press it into a round cake, and then roll it out into a thick circular dough with thin edges in the middle.

13. Spread the dough in your palm and place a filling ball on top.

14. Use your left thumb to press the filling onto the palm of your right hand, and use your right hand to push the pastry upwards with the tiger's mouth. Use your left and right hands to rotate while closing the mouth.

15. Pinch the mouth tightly and tidy up the shape. Mooncakes are flat round cakes, not half spherical like egg yolks.

Preheat the oven to 180 ℃ in advance, place the middle and upper layers on the baking tray, and bake for about 30 minutes.