Chinese Food
Cantonese moon cake
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This is a super long recipe. It's almost popular once a year. If you have any questions, I suggest you spend 2000 yuan to learn it. Absolutely take it seriously. It's free. It's always easy to let people not pay attention to the difficulty coefficient - three stars use the oven - 90 liters of Magic Flute and wind stove can make - 75g moon cakes 17 (this is a basic formula. It can be doubled by yourself) the number of pie grams - 22G pie grams - (Moon pie pie + salted egg yolk) in total 53g baking time - air oven 240 ℃ 6 minutes out to brush the egg liquid. Another 6 minutes. Shut down in the oven for 10 minutes. (four layers of the same baking temperature) if only baking layer or several. It is recommended to use 220 degrees. Observe the degree of coloring. The more heat. The temperature will give 240 degrees (please set according to your own situation) open oven time - oven 200 degrees preheating. 200 degrees baking. Spray a little water on the surface of the moon cake. Bake in the oven for 5 minutes. After the pattern is set, take it out and brush it
Cooking ingredients
Cooking Steps
Step1:First of all, we can cook the syrup at home. If you do less, you can buy some commercially available syrup. If you do more, you have to cook it yourself. It's no trouble, no trouble. It's just a small fire (micro rolling state) for two and a half hours. 2250g of fine sugar, 1125g of bottled mineral water, 280g of lemon juice (it can't be made into drinks. You can use fresh lemon juice. And you have to use yellow lemon. Lime is a little bit Bitter) why do we use the bucket of water we bought? We mainly use the bucket of water. We also use it to fill syrup. It's also convenient to pour (see my conversion syrup recipe for details) http-// www.douguo.com/cookbook/2301565.html Make sure to use a small fire. Do not stir. Some people's stoves are open fire. They are not small at all. Then they will be thin when they are just cooked with an electromagnetic stove. They will be thick when they are cooled. So Don't use state to identify. If it's honey state when it's hot, then it can't be dug after it's coole
Step2:Syrup cools slowly. It must be put into the bucket overnight. First remove the froth. Use that mouth (I can't think of it suddenly) and then put it into the bucket. No need to refrigerate. The invert syrup is suitable to boil out two or three months in advance. It will be more fragrant after storage. It can make mooncake and return oil quickl
Step3:There are few fresh salted duck eggs in America. They are expensive. So I bought them in frozen bags. If the frozen ones are roasted again, the taste will be worse. So I use steamed ones. I personally recommend using the yolks that fresh salted eggs knock out by themselves to make moon cakes. That's really called rich flowing oil frozen salted egg yolks take out without defrosting. Directly open them and soak them in vegetable oil. I use corn oil. Must desert egg yolk. Cover with plastic wrap overnight. If the fresh salted egg yolk is knocked out, spray with white wine. Bake in the oven at 180 degrees for seven or eight minutes. When it's cool, it can be wrapped directl
Step4:Separate the yolk from the vegetable oil the next da
Step5:Put it on the grate. You can lay another layer of silica gel pad for steamer with big eye
Step6:Steam for ten minute
Step7:My salty yolk is only 10g. So I divide the lotus paste filling into 43g.53g Stuffing + 22G crust = 75g moon cak
Step8:Pat the lotus seed stuffing fla
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Cooking tips:Some knowledge about mooncakes: 1. The syrup concentration is too high. 2. The syrup proportion in the formula is too high. 3. The syrup acidity is too high. 4. The flour gluten is too high. 5. Too much starch is added to the filling. 6. The water content in the filling is too high. 7. The crust is too thick. 8. The standing time after forming is too long. 9. The furnace temperature and primer are too low. 1. The surface of the mooncake cracks laterally. 1. The proportion of the water in the crust is too high. 2. The syrup is too thin. 3 The dough still time is not enough. 4. There are too many hand powders on the surface of the moon cake. 1. The proportion of sugar or oil in the stuffing is too high. 2. The crust is stirred too much. 3. The dough has gluten. 3. The proportion of cake powder in the stuffing is too high. 4. It is cold after being put out of the oven. 1. The syrup concentration is too high. 2. The proportion of syrup in the formula is too high. 3. The acid of syrup is too high. 4. The gluten of flour is too high. 5. Too much starch is added to the stuffing. 6. The stuffing The moisture content is too high 7. The crust is too thick. It is too soft 8. The standing time after molding is too long 9
