Chinese Food
Cantonese moon cake
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I have tried different schemes several times. This one doesn't need to use dry powder. The pressing die can't stick to the die.
Cooking ingredients
Cooking Steps
Step1:Prepare leather material
Step2:Transform sugar water into peanut oil alkali water (the alkali water can be mixed with the proportion of edible alkali powder 1-3 water) and stir evenl
Step3:Add the sifted medium gluten powder and milk powder. Press them into a ball. Be careful not to rub them to prevent cramping.
Step4:Cover with plastic wrap, relax for more than 1 hou
Step5:Divide the skin and filling into 1-3. That's 20g skin, 60g fillin
Step6:Punch round and flatte
Step7:Wrap it u
Step8:Oil the mould. Put it in the mould
Step9:Press out shap
Step10:Moon cake with tender wate
Step11:Preheat 200 ℃ in the oven and bake 200 ℃ for 5 minutes. Take it out. Brush the yolk liquid on the surface. Brush gently on the lines. Not too much. Bake at 170 ℃ for 15 minute
Step12:Seal after cooling. Wait 3-5 days. You can eat it after the oil is discharge
Cooking tips:The skin of mooncakes will be dry and hard after they are baked. There are skills in cooking and delicious food in 2-5 days of oil return period.
