Chinese Food
Pure white lotus moon cake
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Cooking ingredients
Cooking Steps
Step1:Add water to the syrup. Mix well.
Step2:In the mixed syrup. Add peanut oil.
Step3:Mix well.
Step4:Pour in flour and milk powder.
Step5:Knead into dough. Put on the plastic wrap and leave for 1 hour.
Step6:When the dough is still, it's divided into 1 portion of 20g and 1 portion of 40g for lotus paste filling.
Step7:Beat some flour on your palm. Take a pastry dough and press it on your palm.
Step8:Put the lotus filling in the middle of the dough.
Step9:Push the cake skin up slowly with both hands. Cover the lotus until it is completely covered. Pay attention to the strength. Try to make the crust as thin and even as possible. Do not expose the stuffing.
Step10:After wrapping, it becomes a ball. Pat a little flour on the ball. It's convenient for demoulding.
Step11:Sprinkle some flour on the moon cake mold and knock out the surplus flour.
Step12:Put the ball dough into the mooncake mold.
Step13:Press the moon cake mold directly on the baking tray. Press out the moon cake pattern.
Step14:Lift up the moon cake mold. The moon cake blank is ready.
Step15:Spray some water on the surface of the moon cake.
Step16:Bake in a preheated 200 degree oven for about 5 minutes.
Step17:After the moon cake pattern is finalized, take it out and brush it with egg yolk water on the surface (only brush the surface, not the side).
Step18:Put it in the oven again. Bake it until it's waist drum shaped. After the crust is evenly colored, it will take about 15 minutes to bake (depending on the fire power of each oven).
Cooking tips:1. Jian water is an alkaline aqueous solution with complex composition. If you can't buy it, you can mix the edible alkali noodles and water in the proportion of 1-3 instead. 2. Just baked out of the moon cake. The crust is very dry and hard. After cooling and sealing for a period of time, the crust will gradually become soft. The surface will also produce an oily luster. This process is called oil return. According to the production of mooncakes, the time of oil return is different. Some may take three or five days. Some may even take a week. If the moon cake does not return oil, it means there is a problem in the production. 3. The ratio of crust and filling of cantonese moon cake should be 2-8. Novice can increase the proportion properly, such as 3-7. But the crust can't be too thick. When it's too thick, it's easy to deform. The pattern will be out of shape. There are skills in making delicious dishes.
