Chinese Food
Cantonese moon cake
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In the Mid Autumn Festival, my mother said that the mooncakes I bought outside are too sweet. So I still make some by myself this year. By the way, I can also send them to my friends and relatives. There are many fillings. I'll make taoshanpi mooncakes and icy skin mooncakes.
Cooking ingredients
Cooking Steps
Step1:Mix the powder with syrup, oil and water. Put the bag in storage for about an hour (the powder oil syrup should be evenly rubbed
Step2:The filling is divided into about 20
Step3:Purple sweet potato stuffing is made by oneself. Steam purple sweet potato and sift it (so it's delicate) with butter, condensed milk or maltose, stir fry and dry it
Step4:The crust is about 20g (my gesture is not good enough. It's usually made of 1-1) to pack stuffing, press the mold, preheat the oven 180 for 10 minutes. When putting in the moon cake, touch the oven with some water. Adjust the temperature to 150 degrees. Bake the middle layer for about 20 minutes. See it starts to turn yellow and take out. Brush the yolk liquid (when brushing the egg liquid, adjust the oven temperature to 190 degrees) and spray some water into the moon cake. Then see that the skin of the brush egg liquid turns dark It's ready to come out (about 2 minutes
Step5:Cool it and put it in a box. The next day, the oil will be returned
Cooking tips:There are skills in making delicious dishes.
