Chinese Food
Cantonese mooncake with purple potato filling
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The Mid Autumn Festival is coming. There is no shortage of cantonese moon cakes that symbolize the reunion. Make a pot of tea. Eat moon cakes. Enjoy the moon with your family
Cooking ingredients
Cooking Steps
Step1:Pour the syrup, peanut oil and water into the basi
Step2:Mix well with hand beate
Step3:Sift in medium gluten flour and milk powde
Step4:Press and mix with scraper until there is no dry powde
Step5:Put it in a plastic bag or cover it with plastic film. Refrigerate for 2 hours
Step6:Divide the purple sweet potato stuffing and the flabby crust into ten parts and knead them. About 20 grams per crust and 30 grams of filling.
Step7:The crust is flattened and the filling is wrappe
Step8:Use tiger's mouth to carefully push the cake skin upward. Close your mouth and rub it round
Step9:Roll on the corn starch (common flour and glutinous rice flour can be used) and beat off the excess starch. Rub it into a cylinder slightl
Step10:Put it into the 50g moon cake mold which is filled with flower slices. Press it a littl
Step11:Put it on the baking tray and press it. Push it out. Make the rest one by on
Step12:Spray a little water on the surface with a watering can. Put the baking tray in the middle layer of the preheated oven and heat it up and down for 200 ℃ and bake for 5 minutes to finalize the design
Step13:Add 12g water to the yolk and mix wel
Step14:Take out the baking tray. Brush a thin layer of yolk water on the surface of the moon cake with a brush. Continue to put it in the middle layer of the oven and bake at 180 ℃ for 1517 minutes
Step15:After baking, take it out and put it on the net to cool. At this time, the moon cake is still hard. Sealed at room temperature for 13 days, the oil will be returned. The crust will also become soft.
Cooking tips:1. The dough should wake up long enough. The shortest time is more than 1 hour. The longest time is not more than 4 hours. 2. Brush the yolk water with a brush. Scrape off the excess egg liquid at the edge of the bowl with the brush. Just brush it one time. The egg liquid will affect the pattern. 3. I like thick crust. So I use 4-6 or 2-8.3-7 for the ratio of crust to filling. I like it. 4. Different brands of flour have different water absorption. If the crust is too soft, you can add some flour properly. 5. The shelf life of moon cakes is about ten days. There are skills in making delicious dishes.
