Chinese Food
Cantonese moon cake
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The step chart is 20 times of the formula. The filling can be changed into bean paste, lotus seed paste, Wuren, purple potato or various fruit filling. The steps are 100g. For example, there are more 50g thin leather. The leather is 15g and the filling is 35g. If you think thin skin is not good for packing, you should operate according to 20g skin and 30g filling.
Cooking ingredients
Cooking Steps
Step1:Pour the conversion syrup into a large containe
Step2:Add corn oi
Step3:Add water and stir evenl
Step4:At the beginning of mixing. The oil floats on the surface. It cannot be mixed evenly
Step5:Be patient. Circle along the basin wall. Oil and syrup will gradually merge
Step6:After basic fusion, it can be quickly stirred until it is fully fuse
Step7:Sift in low gluten flou
Step8:Use a rubber scraper to mix it evenly. No dry powder. Now the crust is very sticky.
Step9:Cover with a clean plastic bag or plastic wrap. Let stand for 2 hours.
Step10:Cake skin 30g. Jujube mud 70g round (novice can cake skin 40g. Jujube mud 60g better package
Step11:Flatten the crust. Put jujube mud on i
Step12:The cake skin covers the jujube mud and pushes up slowly. The cake skin is very soft and can be pushed at will. The flabby crust is not sticky at all.
Step13:Completely covere
Step14:Roll it in flour to prevent sticking. Rub it again. The white flour will melt into the crust
Step15:Also scoop the flour into the mould. Then pour out the flour.
Step16:Put the dough in the baking tray. Press the mold down har
Step17:Put it into the middle layer of the preheated oven. Heat it up to 190 ° C, and heat it down to 160 ° C. bake it for 10 minutes.
Step18:Take out the moon cake. Brush a thin layer of egg liquid. Bake in the oven for 5 minutes.
Step19:Take out the moon cake and brush another layer of egg liquid. Continue to bake in the oven for 5 minutes until the moon cake is golden.
Step20:The newly baked mooncakes are very hard after cooling. They can't be eaten immediately.
Step21:Let it go for 23 days. After the moon cake returns oil, you can eat it. More and more sof
Cooking tips:1. Why is the crust easy to fall off after mooncakes are baked? Answer - the reasons are as follows - (1) the moon cake skin syrup is not enough. The solution is to increase the sugar consumption. (2) The amount of mooncake oil is insufficient. The solution is to increase the amount of oil. (3) Too much dusting during operation. 2. Why is the shelf life of moon cakes not long enough? A - the reasons are as follows - (1) the raw materials of moon cake filling are insufficient, including sugar and oil. （2） There is not enough syrup or oil in the crust. (3) There is not enough baking time for mooncakes. (4) The hygienic conditions of moon cakes were unqualified. (5) The mooncakes are packed right away without being completely cooled. (6) Packaging materials are not sanitary. 3. What is the reason why the moon cake will turn white after it is baked? A - the reasons are as follows - (1) there is not enough alkaline water in the formula of moon cake skin. (2) Baking time is too short. (3) Too much powder. 4. Why do mooncakes collapse when they are baked? A - the reasons are as follows - (1) the moon cake filling contains too much sugar. (2) When baking
