Chinese Food
Cantonese moon cake
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I remember that three years ago, the rose made mooncakes for the first time. It was also the same mooncake mold. At that time, I bought the water for converting syrup and stuffing. Now I think it's half processing at most. This year is the second time in my life to make moon cakes. Different from the first time, the filling of syrup and water is made by myself. It's really pure handmade moon cakes. Borrow an advertisement - it's necessary to eat something good. I want to say it's more necessary to eat less additives.
Cooking ingredients
Cooking Steps
Step1:Mix syrup, corn oil and water, beat with egg pump and mix wel
Step2:Sift flour and milk powder into syrup mixtur
Step3:Make such dough and refrigerate it for more than 1 hou
Step4:Lotus paste filling and mung bean filling are divided into 45g circles for standb
Step5:18G each doug
Step6:Put the stuffing in the ski
Step7:Sprinkle some hand powder on the moon cake mold. Roll a layer of hand powder on the moon cake dough. Put the mooncake into the mould and press it into shap
Step8:Preheat oven 200 degrees. Prepared egg liquid. Mix one yolk with a little egg whit
Step9:Spray water into the oven and bake for 8 minute
Step10:This is a mooncake baked for 8 minutes. Take it out and brush the layer of egg liquid. Continue to bake in the 180 degree oven for 5 minutes
Step11:After 5 minutes, take out the baking tray. Brush a layer of egg liquid on the surface of the moon cake. Bake for 5 minutes at 180 degrees in the oven
Step12:Finished product. After cooling completely, the color will become beautiful after being sealed for a da
Cooking tips:There are skills in making delicious dishes.
