Chinese Food
Cantonese moon cake
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Fang Zi started by sharing with you some problems that are easy to occur in the operation of mooncakes. They were all put together by sharing with friends on the Internet and summing up their usual operation. Thank you for your selfless sharing. If you need a friend, you can read it carefully. Or you can improve it. Some knowledge about cantonese moon cakes is summarized and shared - 1. The color of the surface or bottom of the moon cake is too deep - 1. The temperature of the surface is too high; 2. The baking time is too long; 3. The surface yolk is brushed too much. You can adjust the temperature according to the actual situation of the oven. Don't bake too long. Brush less yolk; 4. The color of the bottom is too deep because the primer is too high. You can lower the primer. 2. Mooncake drain feet ① the concentration of conversion syrup is too high and too thick ② the proportion of syrup in the formula is too high ③ the acidity of syrup is too high ④ the gluten of flour is too high ⑤ too much starch is added to the filling ⑥ the moisture in the filling is too high ⑦ the crust is too thick and too soft ⑧ the standing time after forming is too long ⑨ the bottom of oven temperature
Cooking ingredients
Cooking Steps
Step1:This syrup is made by myself. It's the formula I attached above. You can also choose to buy it at some treasure. It is recommended to use a double bottom pot for syrup boiling. Do not use a thin bottom pot. I will not repeat the process. Many teachers on the Internet have uploaded the process map. Students who need to study can have a look. For some novices who can't or haven't been through it, they can also suggest buying at a certain treasure. Of course, it doesn't mean that they can't cook well. Many people seem to cook well. Then they think that they can use it on the third day and the fourth day. In fact, more or less, it has an impact on moon cakes. But some internal possibilities are not obvious. In general, it's recommended to use it after a month. At least 15 days. Of course, there are Some friends use it for a week and three days. We can't help it if they want to use it, can we? It's just that we put forward some good suggestions. The rest depends on the individual.
Step2:The yolk I use is made when I buy fresh one from the local market. I don't like the yolk packed in vacuum online. Friends who can not buy can buy the egg yolk in vacuum packaging online.
Step3:If you buy the egg yolk with very good quality, you can choose not to bake it. But the quality of the egg yolk is very high. If you want to buy vacuum or poor quality egg yolk, you must bake or steam it. Generally, it should be controlled within 4 minutes. The quality of the yolk I bought is very good. I don't need oil to soak. Put the yolk in the baking tray. Spray high white spirit. Then put it in the oven. Don't preheat the oven. Directly put the baking tray with the yolk in the oven. The oven is opened 180 degrees. The time setting is 6-7 minutes. Then pay attention to the observation when baking. Don't bake the whole yolk to change color or oil. Only the bottom of the baking tray and the yolk contact is a little light If it's slightly bubbling, it's baked. If you buy unsalted yolk, there will be a white core. The whole yolk is hard; if you marinate too much yolk, there will be a white core. But the whole yolk is soft, there will be stratification; if you bake too much yolk, there will be a white core that will become hard. So do not bake too much.
Step4:My stuffing is fried by my own machine. The stuffing for making moon cakes is oily. The stuffing for frying lotus seed and black sesame is the same. They are all high in oil and high in sugar. According to the proportion of gol
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Cooking tips:At the beginning of the recipe, you can see the process clearly. Basically, there is no problem. If you have any problems, you can leave a message. There are skills in making delicious dishes.
