Chinese Food
Cantonese moon cake ~ egg yolk and bean paste
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Cooking ingredients
Cooking Steps
Step1:golden syrup A kind of Mix the cooking oil well and then add the water to mix wel
Step2:Finally, add the Chinese flour and mix well. Don't use force to mix. Just mix well
Step3:Wrap with plastic wrap and leave at room temperature for 2-3 hour
Step4:Salted egg yolk tastes fishy in white wine. Bake it in the oven at 180 ℃ for 8-10 minutes. Take it out and cool it
Step5:Dousha A kind of Salted egg yolk = 30
Step6:20 grams of leather. Let it stand for a while. Then press the leather in the palm of your hand. Put in the stuffing. Wrap it up slowly with the tiger mouth
Step7:Make some flour on your hand. Rub the moon cake round and put it into the mold to press the pattern and color well
Step8:Preheat the oven at 200 ℃. Turn 190 ℃ and put the moon cake sprayed with water. Bake it for 5-8 minutes, then take out the egg brush liquid (yolk) A kind of A small amount of egg white A kind of Turn 170 ℃ and bake for 15 minutes. Cool after baking. Seal at room temperature and wait for oil retur
Cooking tips:1. The filling should be as little moisture as possible. When there is more moisture, it will crack or generate bubbles. 2. The skin must be relaxed in place. At least 2 hours. 3. The setting must be baked in high temperature. 4. After baking, seal the room temperature for oil return. 5. 50g mold filling can be divided into 3-7 or 4-66. The oven tempers are different. The specific temperature depends on your own cooking skills.
