Cantonese moon cake

medium gluten flour:100g milk powder:5g conversion syrup:75g water:1g peanut oil:27g low sugar chestnut stuffing:250g pineapple filling:250g egg liquid (1 yolk + 1 / 3 of egg white):8 https://cp1.douguo.com/upload/caiku/d/d/f/yuan_dd57845b6305bbd727b21e0a1d397a1f.jpg

Cantonese moon cake

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On the mid autumn festival every year, making mooncakes is an essential lesson. In terms of the types of mooncakes, there are various kinds of mooncakes all over the country. There are firm supporters of the Beijing style Su's Cantonese style. Among them, the most popular and most popular one among the Chinese people is the non Cantonese type. I like small things, so this time the moon cake mold is still 50g. According to the following formula, you can make 14 moon cakes. -

Cooking Steps

  1. Step1:Pour the syrup into a bowl. Add water and peanut oil and mix well.

  2. Step2:Sift in flour and milk powder. Knead into dough by hand. Cover the dough with plastic wrap and let it stand for 34 hours.

  3. Step3:After standing, divide the crust and filling according to the proportion of 3-7. Rub them into circles for standby. (such as - 50g moon cake, 15g skin and 35g stuffing.

  4. Step4:Take a piece of pastry, flatten it, and wrap it into the stuffing. (technique - put the dough in the tiger's mouth on the left hand. Push the dough with the big thenar part of the thumb on the right hand. Rotate the dough during the pushing process. Let the dough slowly wrap around the filling. And close the mouth.)

  5. Step5:Sprinkle some flour on the moon cake mould to prevent sticking (put in flour, shake it, attach flour to the mould, and then pour out the surplus flour). Put the wrapped dough into the mold. Use the mold to press the dough into the shape of a moon cake.

  6. Step6:Spray some water on the surface to prevent cracking. Put it into the preheated 200 degree oven and bake for 5 minutes. After the pattern is finalized, take out and brush a layer of egg liquid (only brush the surface, not the side). Then put it into the oven and bake for about 15 minutes until the surface is golden.

  7. Step7:Oh, it's very hard. Don't rush to eat it. Wait for it to return oil.

Cooking tips:1. The ratio of crust to filling is 3-7. The effect is the best. 2. The conversion syrup accounts for 35% of the whole crust, the corn oil accounts for 13% of the whole crust, and the flour accounts for 52% of the whole crust. 3. The proportion of flour and water is 100-1. 4. The crust of the newly baked moon cake is very hard. After the moon cake cools, it is sealed and preserved. Wait for 23 days. The crust will gradually become soft and oily. This process is called oil return. So, the newly baked moon cake should not be eaten in a hurry. It should be eaten after oil return. There are skills in making delicious dishes.

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Cantonese moon cake recipes

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