Chinese Food
Low oil and sugar cantonese moon cake for beginners and novices
(94370 views)
I started to make mooncakes from my father's words. I just started to bake. I made some simple egg tarts and pizza. When the Mid Autumn Festival was coming, my father said that if you can make Cantonese mooncakes, you are a real cow. I started to make mooncakes for this sentence. One success. Since then, I have been making mooncakes every year for more than ten years. Now I share my recipe. I hope more small partners can make mooncakes by themselves, and make the atmosphere of traditional Chinese festivals stronger
Cooking ingredients
Cooking Steps
Step1:The material is ready. I used the 50g mold.
Step2:Edible oil. Invert syrup and water. Mix well.
Step3:Sift in the flour.
Step4:The dough is sticky after kneading. Cover it and refrigerate it for more than 1 hour.
Step5:It's not sticky after it's taken out. It's more moist.
Step6:Generally, if I use 50g mold, I will separate 10g skin and 40g stuffing. But it's not very good. My personal skills are limited. Plus, I prefer to eat moon cake skin. I'm 25g skin and 25g stuffing.
Step7:The leather is flattened. It's packed with stuffing.
Step8:Pack it up.
Step9:No less than 50g for each one. Prepare some hand powder.
Step10:Roll the prepared moon cake ball in the hand powder. Apply a thin layer of hand powder to prevent adhesion of the mold. Then put it into the mold. Press it on the baking tray. The force should be even. Straight up and down. Otherwise, the pressed moon cake is crooked. It's not recommended to sprinkle powder in the moon cake mold. It's uneven. There may be a lot of powder in some places. There may be no powder in some places. It's not good-looking and easy to adhere.
Step11:After spraying water, put it into the preheated oven. Bake for 6 minutes at 190 ° up and down. Take out the water for brushing the egg liquid (after the whole egg is broken, sift it for 1-1 and mix with water). Then bake for 15 minutes in the oven.
Step12:After baking, take it out and brush another layer of cooking oil while it's hot. Make the cake skin more moist. At the same time, speed up the oil return.
Step13:The color is golden after baking. It feels dry and hard after cooling. It can't be eaten immediately. It needs to be sealed at room temperature and put for more than 3 days for oil return.
Step14:After oil return, the color becomes darker and more oily. The taste is softer.
Step15:After cutting, the moon cake skin is not so thick. (it's just baked and cut. The moon cake skin will be more moist after oil return
Step16:It's a very respectable package.
Step17:Happy Mid Autumn Festival.
Cooking tips:Recently, a lot of friends asked me some questions about making moon cakes. Let me summarize - 1. The cracking of the moon cake's belly. This question is usually because there is too much water in the filling (especially the bought bean paste filling). After high temperature and water, the filling expands. But the moon cake's skin is not malleable, resulting in the cracking of the belly. The solution is to prick a few holes in the crust before baking. When baking, the moisture can be drained out. 2. The color is light or dark. The color depends on the temperature and the Jianshui. The Jianshui is easy to be deep. Otherwise, it will be light. 3. It doesn't matter that the mooncake is dry and hard just after baking, because it will become greasy after returning oil. If you're not sure, you can brush a layer of edible oil when it's just out of the oven. It looks greasy and will speed up the oil return at the same time. 4. According to our temperature, why do we still have the problem of insufficient or too high temperature? Because the temperature of each brand's oven will be slightly different. My granz oven will be a little lower than Changdi's
