Chinese Food
Red bean Shaguang moon cake
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The formula is 13 quantities. This formula needs to be left at room temperature for 3 hours
Cooking ingredients
Cooking Steps
Step1:First put the syrup in a small basin, then add the water. First mix it with the hand beate
Step2:Pour in peanut oil. Continue to stir evenl
Step3:Add flour with medium glute
Step4:Then mix the dough with the method of turning and pressing until there is no dry powder
Step5:Cover with plastic wrap after mixing. Leave the noodles standing at room temperature for more than 3 hour
Step6:Red bean paste is divided into 13 parts. The filling is 35
Step7:Divide the wake-up dough into 13 small doses of 15 grams eac
Step8:Take a small dose. Rub it in the palm and press it fla
Step9:Add the red bean past
Step10:Then wrap it up. Then use tiger's mouth to push the crust up slowly
Step11:Finally close up and wrap it tightly. Knead it into a circle slightl
Step12:Put the wrapped mooncakes into cornstarch and roll a thin layer of powde
Step13:Sprinkle a little thin powder in the mooncake mold of the chef. If you get too much powder, remember to knock it off
Step14:Then put the rolled mooncake into the mooncake mold of the chef. Then press it out with the bottom down
Step15:After all the mooncakes are pressed, put them on the baking tra
Step16:Spray wet the moon cake surface with clear wate
Step17:Preheat the oven 200 degrees in advance for 10 minutes. Then put in the moon cake. Bake at 200 degrees for 5 minutes
Step18:Another layer of egg yolk wate
Step19:Then put it in the oven and turn it to 180 ° 15 minutes. Do not take out the baking plate of the baked mooncake in a hurry. Put it in the air a little bit and then take it. Put the cold mooncake in a sealed way and keep it. Wait for the oil to return
Step20:Finished product drawin
Step21:Finished product drawin
Cooking tips:1. Dough standing is to make flour fully absorb the sugar and oil in syrup. So this step can not be omitted. 2. The total amount of filling here should not exceed the proportion. If the total amount is more than 50g of mold, it will cause the finished product to burst. So don't add more. 3. Corn starch is to prevent sticking. Mooncakes will not be stuck in the mold during printing. This step When rolling corn starch, remember not to do too much. If you do too much, the baked skin of the finished product may become harder and crack. The skin is dry. So pay attention to this. After rolling, shake off the excess powder in your hand. Put it in the mold again. 6. Spray water before baking the moon cake. Spray water so that the surface of the moon cake won't crack when baking. 7. When baking the moon cake, use high temperature Bake it. If the temperature is too low, the baked mooncakes will be waisted. So bake them with high temperature. 8. Do not use yolk liquid. Be sure to brush them with yolk water
