Chinese Food
Classic cantonese moon cake
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This recipe can make 65 grams of 30 mooncakes
Cooking ingredients
Cooking Steps
Step1:Mix peanut oil, water and invert syrup evenly. Stir until there are lines. Pour in medium powder and stir evenly. Put it into a fresh-keeping bag and seal it. Leave for about 2 hour
Step2:The dough is divided into 22 grams of dough
Step3:This is the moon cake filling. The total weight of egg yolk and bean paste is 40g
Step4:The way the dough is wrapped with stuffin
Step5:Ready to embos
Step6:Embosse
Step7:Embossing complet
Step8:Embossing complete. Spray all mooncake surface
Step9:Take it out and brush it with a thin layer of yolk. Don't add too much. Otherwise, the pattern will not be clear. At the same time, adjust the oven temperature to 160 degrees. Brush the egg liquid and bake it in the oven for about 15 minutes
Step10:Spray water. Bake at 210 ℃ for about 3 minute
Step11:Finished product drawin
Step12:The grain is clear. You can eat it when you return the oil
Cooking tips:Step 9 and step 10 are in the wrong order. It's right to change. It should be that all mooncakes are sprayed with water after being pressed. Bake them at 210 ℃ for about 3 minutes (take them out when you see the surface of mooncakes turning white). Brush the surface with yolk liquid. At the same time, adjust the oven temperature to 160 ℃. After brushing the yolk liquid, bake them in the oven for about 15 minutes to cook delicious dishes.
