Chinese Food
Wuren moon cake
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After eating so many mooncakes, I still have a special love for Wuren. It's neither sweet nor greasy. It's filled with the smell of nuts. It's baked overnight. After returning the oil, it tastes better.
Cooking ingredients
Cooking Steps
Step1:Pour syrup into the container. Add water and mix well.
Step2:Add corn oil. Stir well (be sure to stir well).
Step3:Mix well with salt.
Step4:Sift in the flour.
Step5:Knead it into a smooth dough. Make sure to mix sugar, oil and flour well. Put it in the refrigerator and relax for half an hour.
Step6:Small dosage in 15
Step7:Divide the five kernel stuffing into 35g small dosage forms.
Step8:Cover the stuffing with the moon cake skin. Carefully push the skin up with the tiger mouth. Finish the mouth. There should be no gap. And rub it into an oval shape. Put it into the mold and press it into shape. Spray proper amount of water on the surface of the moon cake after all pressing and forming to prevent dry cracks.
Step9:Preheat the oven to 180200 degrees. Middle layer. Heat up and down. Bake for 5 minutes. Remove and cool slightly. Brush with yolk liquid (1 yolk + Half protein). Bake for 20 minutes.
Step10:The baked mooncakes can be packaged after they are cool through.
Step11:One day at room temperature. Better taste after oil retur
Cooking tips:1. If the surface of the moon cake is wet, there is no need to spray water on it. 2. When pressing, appropriate flour can be sprinkled in the mold to prevent sticking. 3. Place for one day after baking. It will be delicious after oil return. There are skills in making delicious dishes.
