Chinese Food
Cantonese moon cake
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It's the annual Mid Autumn Festival again. First practice ahead of time. It hasn't been done in a year. It's obvious that you've made it by hand. And you've changed the mold. The formula proportion needs to be carefully done.
Cooking ingredients
Cooking Steps
Step1:Roast the egg yolk at 180 ℃ for 10 minutes.
Step2:Mooncake syrup 220
Step3:Add boiling water. Mix the hand eggbeater evenl
Step4:Put in peanut oil. Stir again.
Step5:Egg yolk roasted to oi
Step6:4 add flou
Step7:Mix lightly until dr
Step8:Knead your hands into a ball. Let stand for 2 hours.
Step9:50g moon cake egg yolk + white lotus seed paste = 35g + 15g face, 100g moon cake egg yolk + white lotus seed paste = 82G + 28g face, 75g moon cake egg yolk + lotus seed paste = 35g + 40g face can also be used as bean paste filling. The same amount of replacement can be done. The face is the same. It turns out that 75 grams of mooncake is still relatively moderate in size.
Step10:White lotus paste is kneaded into a ball, pressed into a face and wrapped into the egg yol
Step11:Pack for later us
Step12:Pastry fillin
Step13:Sprinkle dry powder, enter mould, compact and exit moul
Step14:Die ou
Step15:Spray water. I don't have a watering can. Brush it with a brush. But there is obviously too much water. Bake in a 160 ° preheated oven for 5 minutes. Brush the egg yolk water out. Bake for 10 minutes at 160 °.
Step16:Yolk water = yolk + 10g purified wate
Step17:Come out and brush the yolk water for the second time.
Step18:Bake at 160 ° for another 10 minutes.
Step19:Can. Put one day to return oil. Edible.
Cooking tips:There are skills in making delicious dishes.
