Chinese Food
Black sugar moon cake
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There are many net red mooncakes this year. One of my favorite ones is the black sugar Cantonese mooncake. It's really full of fragrance when baking. The taste of black sugar is very strong. It's more fragrant than ordinary cantonese moon cakes. I use my own fried red lotus seed paste for filling. It's perfect.
Cooking ingredients
Cooking Steps
Step1:Mix the black sugar syrup, peanut oil and water with a hand beater.
Step2:Add the flour. Turn it over with a scraper and mix well until you can't see the dry powder.
Step3:Cover the moon cake skin with plastic wrap. Relax for 2 hours.
Step4:Soak the yolk in oil one day in advance. Then heat it up and down 180 ℃. Bake for 5 minutes.
Step5:Take out the frozen red lotus seed. Add the egg yolk and weigh 35g. I made 8 pure red lotus seeds with egg yolk. 16 in total.
Step6:The crust is flat. The yolk is in the middle.
Step7:Wrap the yolks. Round them up.
Step8:. divide the flabby crust into 15g pieces. Roll them for standby.
Step9:Take a crust, flatten it, and put on the red lotus paste. With the help of Hukou, wrap it up slowly and make it round.
Step10:Then rub it into a cylindrical shape. It's convenient to put into the mold.
Step11:. take out the moon cake mold (50g flat pattern). Clip in the flower piece. Use a brush to dip oil around the flower and mould. Brush a thin layer of oil.
Step12:Put the mooncake dough into the mooncake mold. Press it slightly.
Step13:Transfer to the baking tray. Print the pattern. (preheat the oven when pressing the mooncakes. Heat up and down 200 ℃).
Step14:Put all the printed mooncakes together with the baking tray into the preheated oven. Heat up and down to 190 ℃. Bake in the middle layer for 5 minutes. Let the patterns of mooncakes be finalized. Take it out and let it cool for 5 minutes before baking for 12 minutes.
Step15:The moon cakes are airtight after they are cooled. They can only be eaten after 2 days of oil return.
Step16:Cut noodles. Egg yolk + red lotus seed past
Cooking tips:1. I used a 50g moon cake mold. The ratio of skin to filling is 3-7. This ratio is easier to pack. 2. The baked mooncakes can be eaten after oil return in one day. Because it's the filling made by myself. It's hot in Guangdong. So I sealed the mooncakes after oil return and put them into the refrigerator for refrigeration. About 710 days. 3. The recipe can make 16 Cantonese black sugar mooncakes. There are skills in making delicious dishes.
