Chinese Food
Cantonese date mud moon cake
(576109 views)
Once a year, the moon cake rose must be bright and golden in Cantonese style. It's just like the moon cake in the hotel or the gift box. It's not only good-looking, but also fragrant, soft and sweet. There are many varieties, such as bean paste, Wuren, jujube mud, ham and so on. But not greasy. DIY moon cake is the best choice. Healthy and delicious taste is pure. Cantonese moon cakes. Zeng envied the beauty and delicacy made by others. When he had a hands-on experience with fear, he felt it was quite simple. Anyone can succeed if he pays attention to the following points.
Cooking ingredients
Cooking Steps
Step1:Wash the jujube and boil with water until the color of the skin is dark purple, wrinkle and stretch. Turn off the heat when the smell of jujube is thick.
Step2:Take it out and let it cool, then tear off the skin of red jujube.
Step3:Press jujube with spoon and sift it into mud. Then add starch and oil and mix well. Put them into microwave oven and turn for 510 minutes. Evaporate the water. Take it out in the middle of the way. Stir and observe the dry humidity. It is better to form a non stick mass.
Step4:Put the syrup, peanut oil and water in a bowl and mix well.
Step5:Sift and add flour, then mix it up and down gently.
Step6:The dough after mixing is very wet and sticky. The plastic wrap is put in the refrigerator and refrigerated for 12 hours, then it will not stick. The flour has been completely integrated with sugar and oil.
Step7:Divide the finished material into small balls of leather 20 g / piece and filling 30 g / piece.
Step8:Take a cake and put it in the palm of your hand to press it into the crust. Put the stuffing on it. After the package is tight, it will become a moon cake blank.
Step9:Roll the moon cake blank on the dry flour. Roll it into a round shape and cover it with flour. Then put it into the moon cake mold.
Step10:Put the moon cake mold on the baking tray covered with tin paper. Press the handle until you feel resistance, it means that the moon cake has been formed. Then lift the mold.
Step11:After everything is done, brush a small amount of water on the moon cake to prevent the crust from cracking due to dryness.
Step12:Put it into the oven for 200 ℃.5 minutes. Then take out a thin layer of yolk liquid on the protruding part of the pattern. Put it back into the oven and continue to bake for about 10 minutes until the moon cake is golden.
Cooking tips:1. The ratio of the moon cake skin to the filling. Some people are 1-4. That is to say, the mold is 50g / piece. Then the skin is divided into 10g / piece and the filling is 40g / piece. I always think it's not easy for novices to wrap a small pie skin perfectly and a lot of fillings for it. In order not to fail, I divide it into 20g / piece of skin and 30g / piece of fillings. It's very easy to wrap the fillings. It's even and good-looking. When packing, use even force. Push with fingers. 2. The dough is wet and sticky after the skin material is mixed. Some people say that the wrap wrap wrap will not stick when it is put in the refrigerator for 1 hour. But after I took it out, it was still sticky. I put it back in the refrigerator and kept it cold for another hour, and then I took it out again. This time, it's not sticky at all. It's true that flour is completely integrated with sugar and oil. You can play with it at will. So the novice can bear to let the dough stay in the refrigerator more. 3. The stuffing is also made by myself. I made the big red dates. That is to say, I boiled them to the top
