Chinese Food
Black sugar moon cake
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This year, I saw a lot of people making black sugar moon cakes. I bought black sugar syrup and white lotus paste on the Internet. I just fried bean paste and salted duck eggs myself. Hurry up
Cooking ingredients
Cooking Steps
Step1:Put the black sugar syrup, water and peanut oil into a large bowl. Beat them with the electric eggbeater at a low spee
Step2:It's like this. It's all in one
Step3:Pour in medium gluten flour and mix wel
Step4:Until you don't see dry powder. Wake up for two hours with plastic wra
Step5:The weight of white lotus seed and salted egg yolk is 35g. Wrap it for use.
Step6:The total weight of Dousha and salted egg yolk is 35g. Wrap it for standb
Step7:I pickled the salted egg yolk myself. So just spray some white wine on the surface and bake it for five minutes and 180 degrees.
Step8:Black sugar dough. Split into 15g pieces. Round for later us
Step9:Take a dough and press it flat. Thin it and wrap it with lotus paste. Slowly wrap it with the help of hukou. Round it
Step10:Round ha h
Step11:Then roll it into a cylinder. It's easy to put into the mold
Step12:Put in a flower slice. Dip in some hand powder or apply some corn oil to prevent stickin
Step13:Put the mooncake dough into the mol
Step14:Slightly press fla
Step15:Transfer to the baking tray. Press it two or three times to lift it. Press it each time to let it spring up and then press it again
Step16:Look at a mooncake embry
Step17:I used four patterns. The filling in each pattern is different. The oven needs to be warmed up ten minutes in advance 200 degree
Step18:It takes 190 degrees to bake the embryo of the moon cake for five minutes. Brush the yolk liquid. Then bake it for about 12 minutes. I worked overtime last nigh
Step19:I got up this morning and cut it. I think the black sugar moon cake is delicious.
Step20:I packed them. You still have to take photos during the day.
Step21:What I do is 50g one. Now room temperature about two days can return oil oh. A week to eat the best.
Cooking tips:Some knowledge about mooncakes: 1. The syrup concentration is too high. 2. The syrup proportion in the formula is too high. 3. The syrup acidity is too high. 4. The flour gluten is too high. 5. Too much starch is added to the filling. 6. The water content in the filling is too high. 7. The crust is too thick. 8. The standing time after forming is too long. 9. The furnace temperature and primer are too low. 1. The surface of the mooncake cracks laterally. 1. The proportion of the water in the crust is too high. 2. The syrup is too thin. 3 The dough still time is not enough. 4. There are too many hand powders on the surface of the moon cake. 1. The proportion of sugar or oil in the filling is too high. 2. The crust is stirred too much. 3. The dough has gluten. 3. The proportion of cake powder in the filling is too high. 4. It is cold after being put out of the oven. 1. The syrup concentration is too high. 2. The proportion of syrup in the formula is too high. 3. The acid of syrup is too high. 4. The gluten of flour is too high. 5. Too much starch is added to the filling. 6. The filling Medium moisture content is too high 7. Cake skin is too thick. It is too soft 8. Molding
