Classic cantonese moon cake

mooncake skin part -:8 conversion syrup:100g water:5g corn oil:60g medium gluten powder:170175g filling part -:8 red bean filling:320g salted yolk:16 high alcohol:moderate amount peanut oil (egg yolk oil):moderate amount egg liquid:one yolk https://cp1.douguo.com/upload/caiku/0/7/7/yuan_075ff4a534ca5f2b9299c978b6e27c87.jpg

Classic cantonese moon cake

(155909 views)
Classic cantonese moon cake

On August 15, the moon is round and the rabbit lantern is high. Everyone sits around eating moon cakes and enjoying the moonlight. Listen to the story of Chang'e fairy told by the older generation.

Cooking Steps

  1. Step1:Put the corn oil in a bow

  2. Step2:Mix evenly with hand beate

  3. Step3:Add sifted flour after mixin

  4. Step4:Mix with scraper firs

  5. Step5:Rub it with your hands until it's smoot

  6. Step6:Then put it on the plastic wrap and put it in the refrigerator for 2 hours to rela

  7. Step7:After the refrigerator is taken out, it should be divided into 20g portions

  8. Step8:Soak the yolk in peanut oil for 2 hours and spray it with high alcohol for bakin

  9. Step9:Fire up and down for 200 ° and take it out for about 5 minute

  10. Step10:Divide the bean paste and salted egg yolk into the sunken part - bean paste filling + salted egg yolk 1 piece = 30g, each wrapped with fresh-keeping fil

  11. Step11:When the bean paste is round, press it flat and press it with the palm of your han

  12. Step12:Put in the yol

  13. Step13:Slowly close in the middl

  14. Step14:Gently roun

  15. Step15:Wrap with plastic wrap after rollin

  16. Step16:The moon cake skin is divided into 20g pieces and wrapped with plastic wra

  17. Step17:Take out a piece of dough and flatten it slightly, then push it away slowly with the palm of your han

  18. Step18:Filling i

  19. Step19:Press the stuffing on the left side and slowly push the dough skin up to close the mouth with the right han

  20. Step20:Roun

  21. Step21:Put the hand powder in the moon cake mould after rolling, pour it out and put the dough i

  22. Step22:Push it out on the baking tray to for

  23. Step23:Clear texture after formin

  24. Step24:Spray water before bakin

  25. Step25:Take out after 200 ° 5 minutes in the advanced ove

  26. Step26:After taking out, gently brush the egg liquid and put it into the oven for 150 / 16010 minutes to color i

  27. Step27:It can be cut or packed after it is cold out of the oven. In general, mooncakes will return oil and oil in 1-2 days and taste better

  28. Step28:

  29. Step29:

Cooking tips:Before the first baking of moon cake, water must be sprayed to prevent dry split and brush the egg liquid quickly and evenly. Do not over {egg liquid formula - egg yolk + a little water mix and filter} the oven temperature and time are for reference only. There are skills to adjust the cooking and delicious food according to the actual situation.

Chinese cuisine

How to cook Chinese food

How to cook Classic cantonese moon cake

Chinese food recipes

Classic cantonese moon cake recipes

You may also like

Reviews


Add Review