Cantonese moon cake

cantonese moon cake powder:160g golden syrup:120g salad oil:40g water powder:1.5g Dousha:400g salted yolk:10 whole egg liquid:moderate amount cooked flour:moderate amount https://cp1.douguo.com/upload/caiku/e/e/0/yuan_eed8ee7db19416c1a2baff04b50098a0.jpg

Cantonese moon cake

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The Mid Autumn Festival is coming. Mooncakes are becoming more and more popular. Here I will show you how to make cantonese moon cakes.

Cooking Steps

  1. Step1:Prepare the materials 1.5g Water powder and 1.5g Water. 120g golden syrup mix and sti

  2. Step2:Then slowly add the salad oil. Mix one side to the golden colo

  3. Step3:Pour in the moon cake powder and mix wel

  4. Step4:Knead into dough. Wrap with plastic wrap and keep still for 1 hour at room temperatur

  5. Step5:Take out the crumbs and dough and block them u

  6. Step6:Wrap the salted eggs in the bean paste

  7. Step7:When the moon cake is round, sprinkle a little cooked powder on the surface, and then pack the sagging and yolk. Slowly push to tighten the mouth.

  8. Step8:The moon cake mold is pasted with flour. Put the wrapped moon cake into the mold and press it tightly, then press the moon cake out

  9. Step9:Spray a little water on the surface after the moon cake is wrapped to prevent cracking. Attention. When baking, the mooncakes can't be so close. Otherwise, they will stick to each other. When the components are too much, they should be baked slowly in several plates.

  10. Step10:Preheat the oven. Put tin paper on the baking plate. Put the moon cake in the oven. Heat it up and down for 190 degrees. Put the moon cake in the middle layer and bake it for 5 minutes, then take it out. Brush a layer of yolk water on the surface thinly. Put it in the oven again for 180 minutes and bake for 12 minutes. Until the surface is golden

  11. Step11:The fragrant mooncake comes out of the oven. The crust of the freshly baked mooncake is relatively hard. After the mooncake cools, it is sealed and preserved. Wait for 2 days. The crust will gradually soften and become soft and oily. This process is called oil return .

Cooking tips:Guangdong style mooncake oil return is the most critical process. Oil return refers to that after mooncake is placed for a period of time, the crust will become soft and oily after absorbing a certain amount of water, oil and oil in mooncake filling. At this time, the taste of mooncake will be the best. There are skills in making delicious dishes.

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How to cook Cantonese moon cake

Chinese food recipes

Cantonese moon cake recipes

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Reviews

  • 2024/8/16 20:41:29 Reply

    I need to study

  • 2024/8/16 20:41:29 Reply

    Cantonese moon cake Very delicious, very good


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