Chinese Food
Cantonese moon cake
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Many people like to eat cantonese moon cakes. It's not only because of its thin skin and thick filling. There is a salted egg yolk inside. It's full of Zizi and oil. It's unforgettable to go down one mouthful.
Cooking ingredients
Cooking Steps
Step1:1. Transfer the syrup into the basin. Mix 2G of water to make the syrup. Add 50g peanut oil and mix well. Sift flour and milk powder into syrup and knead into dough. Cover with plastic film and wait for 1 hour.
Step2:2. The dough is allowed to stand for 1 hour. The filling is divided into thin layers and thick layers. The ratio of the skin to the filling is 1-4. Because it's a 50g moon cake, 10g skin and 40g stuffing. Wrap the stuffing into the dough and rub it evenly into the mould.
Step3:3. Preheat the oven for - 200 °. 10 minutes. Put the whole moon cake in the oven. Bake at 200 ° for 5 minutes. Take out after the moon cake is set. Brush the egg liquid. Bake at 180 ° for 25 minutes. Observe the color change of mooncakes. If the color depth is right, turn off the fire. If the color is lighter, the baking time can be appropriately prolonged.
Step4:4. You can bake different shapes of mooncakes according to your favorite mold style.
Cooking tips:Tips-1. If there is no medium gluten flour, you can use high gluten flour + low gluten flour to mix according to 1-1. 2. The crust of cantonese moon cake is a little sticky because of the invert syrup. Put some peanut oil on it to prevent the crust from sticking and breaking. 3. Don't use fire when baking. Mooncakes burst and collapse easily. 4. This recipe can be used for 16 50g Cantonese mooncakes. There are skills in making delicious dishes.
