Chinese Food
Net red milk fragrant coconut moon cake
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In the Mid Autumn Festival moon cake every year, coconut stuffing always stands in front. Learn how to make this moon cake. You can also draw inferences from one instance and make more flavors -
Cooking ingredients
Cooking Steps
Step1:Put the alkali water, peanut oil and syrup together and beat it to a thick state with an electric eggbeate
Step2:Sift the mooncakes into the beaten syrup with wheat flou
Step3:Add milk powder and mix it evenly by han
Step4:After mixing, cover it with plastic wrap and let it stand for two to three hours. The surface will be particularly bright
Step5:Put all the coconut stuffing together and mix wel
Step6:Knead it into a 30g ball and refrigerate it for about 20 minute
Step7:Knead the crust into 20g on
Step8:Push the crust up a little bit until the whole filling is wrapped and the mouth is sealed, then press it firml
Step9:Gently shape it into a cylindrical shape (to make it easier to put it into the moon cake mold) and roll the corn starch on it and then compact it with the force of the mol
Step10:200 ℃ for 5 minutes. Take out and brush the yolk for another 180 ℃ for 12 minute
Step11:Finished produc
Cooking tips:1) the fat content and water content of each brand of coconut are different. Therefore, add some butter or egg liquid properly, but if the filling is too wet, it will separate the skin and stuffing, and drain the feet. 2) most of the cantonese moon cake skin is based on the proportion of 100% flour, 75% syrup and 25% oil. The water content is generally 0.5%. And the sugar content is 78.80%. The moon cake syrup with golden color and soft golden luster is the best for cooking.
