Chinese Food
Moon cake
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I've just written a lot. I don't know why the release is not successful. It hasn't been saved in the draft box yet. I can only write it again a little angry. This time, the moon cakes are very successful. The previous ones always collapse. Check whether there is too much water in the filling or the skin. This time I reduced the amount of invert syrup and increased the amount of flour. The result was good. The ratio of moon cake skin to moon cake filling is 2-3. The skin is 20g. The filling is 30g. I tried 15g. The filling is 35g before. But I found that I couldn't pack all the filling. I changed the ratio. Fortunately, I like the thick skin. If you like thin skin, you can use 15g skin and 35g stuffing.
Cooking ingredients
Cooking Steps
Step1:I'm lazy. I don't want to wash too many bowls. I'll weigh syrup and peanut oil in one bowl. Add alkali water and mix well.
Step2:Sift the flour. Stir. (flour of different brands has different water absorption. It can be added in small amount and many times. One time is better controlled.)
Step3:After mixing, cover with plastic wrap and refrigerate for about an hour.
Step4:During the cold storage of moon cake skin, prepare to weigh the stuffing. (when I was making it, I didn't receive the Wuren barbecue stuffing. When I finished preparing, I received Wuren barbecue stuffing. There was just a little skin left. So I made two Wuren barbecue stuffing. The other one was small.)
Step5:One step is to forget to take photos. It is to weigh the moon cake skin. 20g. Weigh well. Start packing. Rub the skin round and flatten. Put the filling. Like this. Recycle the tiger's mouth slowl
Step6:With abrasive tools. Pay attention to the important things of the grinding tool, first spread a little low gluten flour. I also sprinkled a little in the baking tray.
Step7:Mooncakes out of grinders.
Step8:It's all done. Spray a little water on the surface to prevent the moon cake from cracking during baking.
Step9:Oven 200 ℃. Preheat for 5 minutes. Put on the baking plate. Bake for 5 minutes. Take out and brush the egg liquid. (the egg liquid is a spoon of yolk and the egg white is stirred evenly.) Bake at 180 ℃ for another 15 minutes. Some ovens are not necessarily accurate, so we must observe more.
Step10:The moon cake just came out of the oven. After 34 days of oil return, the moon cake can be eaten when it becomes soft.
Cooking tips:There are skills in making delicious dishes.
