Chinese Food
Katie Canton moon cake
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The traditional Cantonese style with thin skin, thick filling and large egg yolk has a lovely taste, which undoubtedly adds a new element to the tradition.
Cooking ingredients
Cooking Steps
Step1:1. Wash the raw salted egg and take out the salted egg yolk. Wash it gently in clean water and remove the film. Put it on the baking tray with tin paper. Put it in the preheated oven and bake for 10 minutes at 150
Step2:2. Bake until there are oil beads on the surface of the egg yolk. Take it out and cool it for use
Step3:3. Pour syrup into the container. Then add vegetable oil. Pump by hand and stir until it is full of small gas
Step4:4. Pour in the ready mixed cantonese moon cake powder. Use a scraper and smooth dough. Cover the plastic wrap and let it stand for 30 minutes
Step5:5. Weigh a proper amount of stuffing and an egg yolk. 60 grams eac
Step6:6. Knead the filling and then flatten it. Put the whole yolk in the middle. Close and knead the filling for use
Step7:7. Divide the crust into 15g parts and knead it for use after it has been left standing
Step8:8. At this time, prepare the moon cake mold first. Buckle the flakes into the mol
Step9:9. Take a pie crust and press it flat in the palm of your hand. It's thin in the middle and thick on both sides. It can cover half of the filling area
Step10:10. Then put stuffing in the middle of the crus
Step11:11. Turn the filling around. Put the crust on the filling
Step12:12. Hold the bottom of the moon cake covered by the crust with the left hand. Push the crust upward with the right thumb until the crust covers 90% of the filling
Step13:13. Then push the pie crust up slightly with the tiger mouth on the right hand. Push and turn until the pie crust covers the whole filling
Step14:14. Finally, close your mouth slowly. Gently rub it roun
Step15:15. Roll the moon cake embryo in corn starch. Brush a thin layer of powder on the moon cake mold. Place the moon cake embryo in the mold
Step16:16. Directly on a non stick baking tray. Press the moon cake flat and press ou
Step17:17. Spray a little water on the surface. Put it into the middle layer of the preheated oven. Heat up and down for 180 degrees. Bake for 5 minutes (prepare the yolk liquid at this time. Take an yolk. Remove the membrane. Add a little water. Stir gently and evenly
Step18:After 18 or 5 minutes, take out the moon cake and brush a thin layer of yolk liqui
Step19:19. Return to the oven and bake for 1012 minutes until the surface is well colored
Step20:20. After it is out of the oven, it can be placed in a sealed fresh-keeping box and wait for oil return after it is cool throug
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Cooking tips:1. The proportion I make is 2-8, i.e. 75g of a moon cake, 15g of skin, 60g of filling and yolk. But it is difficult to operate. 3-7 will be relatively easy. 2. Peanut oil can also be used as corn oil. 3. The ready mixed powder of moon cake is good for moistening and baking. It does not need to add Jianshui by itself to improve the success rate. It will start to return oil the next day. Jianshui mainly affects the color and oil return speed of moon cake. Add Jianshui by yourself. More injection is needed The concentration and dosage of Italian Jian water 4. The salty yolk used in this formula is fresh and peeled. No need to soak oil 5. The yolk film must be taken out when making the yolk liquid. When brushing the moon cake, a very thin layer must be brushed. 6. The moon cake can't be moved when it's just out of the oven. It's easy to deform. It can only be moved after it's completely cooled. 7. 75g moon cake is suitable for salty yolk below 15g. 8. The cake skin can be moved There are skills in making 26 moon cakes with 2-8 ratio.
