Chinese Food
Cantonese moon cake
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The Korean uncle has come to China. The aunt says he likes moon cakes very much. But there are no mooncakes yet. So I bought materials online and made moon cakes for my uncle. This time I made three. There are red bean paste, black sesame and white lotus paste. My uncle's teeth are not good. I can't eat egg yolk. I have to eat pure lotus paste filling. Hee hee. These materials. A total of 21 60 grams of moon cakes. I packed three boxes. I left three for trial. All of them were given to my uncle. I told him to eat them after two days. As a result, my sister-in-law said that I couldn't wait. I ate that night. She praised me repeatedly. She said it was well done. It was delicious. Actually. This is my first time to make moon cakes. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Sift the medium gluten flour and milk powder first.
Step2:Prepare a large container. Add the syrup. Then add the water and peanut oil.
Step3:Use the hand beater to stir evenly.
Step4:Next, sift in the medium gluten powder and milk powder that have been sifted once. Mix well with a scraper.
Step5:Mix it into dough. It's a little oily. It's a little wet. It's not afraid.
Step6:Wrap with plastic wrap and refrigerate for more than one hour. I make the skin before lunch. Then I put it in the fridge to relax. I will continue to do it after dinner.
Step7:During the dough relaxation time, divide the stuffing and put it in the refrigerator for preservation. I use a 63 gram mold. So my filling is divided into 40 grams. The skin is divided into 20 grams.
Step8:The relaxed dough is divided into 20 grams. This is the moon cake skin. Here are 20. Later, each one saved a little skin. Make one more. Hee hee.
Step9:Put on your gloves. Take a piece of mooncake skin. Rub it round and flatten it.
Step10:Put on a filling, as shown in the picture.
Step11:Then wrap it. Round it. One skin and one filling. Until all the skins are covered.
Step12:Prepare some cooked glutinous rice flour (also called cake flour). Pour it into the mold.
Step13:Shake it. Then pour out the powder.
Step14:The round moon cake is rolled in the cooked glutinous rice flour.
Step15:Put the mooncake blank into the mould with thin powder. It's a 63 gram mold. It's OK to use a 50g mold. It's just a little higher.
Step16:Put the mold in a non stick baking tray. Press the mold down firmly. Press out the shape.
Step17:Repeat the above steps until all are completed. A total of 21 mooncakes.
Step18:After all mooncakes are pressed, spray water on the surface.
Step19:Put the moon cakes sprayed with water into the preheated oven. Middle layer. Heat up and down. 200 degrees. Bake for about 8 minutes and take out.
Step20:Evenly apply a layer of yolk liquid (the yolk liquid is made of 1 egg and 1 yolk) to the fixed moon cake. Then put it into the oven. At this time, the oven temperature changes to 180 degrees. Bake for another 5 minutes and take it out.
Step21:Brush the yolk again. Then put it into the oven for 180 degrees and bake for 15 minutes to take out.
Step22:This is a baked moon cake. The surface is dry and hard. Put it for a day or two. It will be OK after the oil is returned.
Step23:Pack it when it's cool. Gift givin
Step24:
Cooking tips:1. The Jian water is not exactly equal to alkali water. Jian water is a mixture of caustic soda and soda water. Alkali water is sodium carbonate solution. The concentration of Jian water is 60 ℃ (because the formulations of Jian water are different from each other, and the ingredients are different. So the manufacturers should do experiments to see whether the amount can meet their own needs). 2. The function of Jianshui is to neutralize the acidity in syrup, make the cake crust alkaline, and make the cake crust easy to be colored when baking. The higher the alkalinity, the more likely the cake crust will become golden color. The heavier the cake crust will become dark color. By adjusting the amount of Jianshui, you can adjust the color of the cake crust. 3. There is no direct relationship between the soap water and the oil return from the cake skin. Whether the oil return from the cake skin is only related to the sugar used for syrup concentration, including the cake skin, filling and oil. 4. When rubbing the skin, it is necessary to add Jianshui according to the formula standard. If there is too much Jianshui, the color of the finished product will be dark, easy to be burnt black, easy to mildew after baking and affect the oil return. It is difficult to color the crust when baking. There are milky spots on the edge of the cake after ripening
