Chinese Food
Cantonese moon cake
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Cooking ingredients
Cooking Steps
Step1:Stir the syrup evenly with wate
Step2:Add corn oil and stir well. Sift flour in advanc
Step3:Pour in the sifted flour (the common flour I use) and salt. Mix with a scraper and knead it into dough.
Step4:Cover the dough with plastic wrap and let it stand for 30 minutes.
Step5:Buy the yolk from salted duck eggs.
Step6:50g mold, 35g filling, 15g crust.
Step7:Wrap the bean paste in the salted egg yolk. Slowly push it up from hukou. Just roll it round.
Step8:I've divided the crust and filling. I forgot to take photos of the lotus paste filling.
Step9:Put the crust into the stuffing. Push it up slowly at the tiger's mouth. Roll the palm of your hand. Dip it in the dry flour for a thin layer. Put in the mold and press hard. Then push out the moon cake. Make all the mooncake embryos in turn.
Step10:Preheat the oven to 150 degrees. Bake it for five minutes and take it out. Cool the surface and brush a layer of egg liquid. Then put it in and bake for 10 minutes. Take it out again and cool it for a while. Brush the egg liquid around. Put it in the oven again for ten minutes.
Step11:The first dish is filled with bean paste and egg yolk.
Step12:The second dish of lotus paste fillin
Step13:Cool package with lovely box. Cut
Step14:I can't wait to cut one. It's very similar
Step15:Another one
Cooking tips:1. The flour can be increased or decreased according to the situation. The prescription I saw before is 300g. The dough is too sticky to be kneaded into a ball. It's increased by 60g. 2. Observe the coloring in the last ten minutes. Bake until the surface is golden, so as not to crack the surface for too long. Note - spray a layer of water on the surface before entering the oven to prevent cracking. There are skills in making delicious dishes.
