Cantonese moon cake recipe

Cantonese moon cake

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The whole Mid Autumn Festival is busy with moon cakes. So the recipe can't be made at all. Today's holiday. I took a free time to clear the pictures. I have tried several recipes. I have improved and improved them. I think the hardness and softness of the crust is very good. I can feel it when I push it by hand. Next Mid Autumn Festival. Let's have a try

Cooking ingredients

low gluten flour:150g

conversion syrup:105g

water:3g

corn oil:25g

bean paste filling:moderate amount

egg:1

corn oil:appropriate amount (last brush)

Cooking Steps

Step1:Pour 105g of conversion syrup into a clean and anhydrous basin, then add 3 g of water. Mix well with a hand-operated eggbeater. Pay attention. Mix well until you have such a fine bubbl

Step2:Pour 25 grams of corn oil into the syrup. Mix thoroughly clockwise. The emulsified syrup should be thick

Step3:This is the state of thoroughly mixed syru

Step4:Pour in low gluten flour. Mix with silica gel spatula until it is dr

Step5:Put it in a fresh bag. Knead it in the fresh bag for several times. Wake up for 12 hours

Step6:In general, the ratio of Cantonese style moon cake skin and filling is 2-8 or 3-7. I choose 3-7. It's easy to operate. The skin is 15g a ball. The bean paste or lotus paste is 35g a ball

Step7:Use another hand to flatten the skin evenly. It's better to wear gloves. Especially when pushing the cake ski

Step8:Stuffin

Step9:Cover the pie lightly with the pie crust. Push the pie crust upward gently with the other hand until the stuffing is evenly covered

Step10:It's wrapped. Because the crust is very soft. It's easy to operate. Even if it's broken, it doesn't matter. Push some crust to cover it in other places

Step11:Prepare a dry mold. Sprinkle some flour in the mold. Pour it out again. Pat some flour on each mooncake. Put the dough into the mold

Step12:Put it on the baking tray and press it dow

Step13:Push out the moon cake with your hands clasped on the bar. If you touch it like this, break it off lightly

Step14:Preheat the oven 180 degrees. Bake it in the oven for five minutes. Take it out and cool it

Step15:Separate the yolk from the egg, add some water, mix well, brush a layer of egg liquid lightly with a brush, and bake in the oven for about 10 minutes. Observe the color application. Increase or decrease the time according to the speed of color application

Step16:After it's out of the oven, brush a thin layer of oil immediately. The beautiful moon cake is finished. It's best to return the oil after two or three days