Chinese Food
Cantonese moon cake with bean paste
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Reference quantity - 50g, 16 pieces
Cooking ingredients
Cooking Steps
Step1:Mix the syrup, water and peanut oi
Step2:Sift in the medium gluten powder and milk powder, knead into a ball, and leave for 12 hours.
Step3:Round the skin and stuffing respectively. 15g of skin and 35g of stuffing (20g of novice skin and 30g of stuffing). 16 copies in tota
Step4:Flatten the skin and put it into the bean paste filling.
Step5:Sprinkle some flour in the mooncake mould to prevent sticking. Pour out the surplus flour. Put the wrapped dough in the shape of moon cake with the bottom facing out.
Step6:Spray water on the surface. Preheat the oven. Bake the middle layer for 200 ℃ for 5 minutes first. Let the pattern set.
Step7:Take out the surface and brush egg yolk water. Do not brush around. Continue baking at 200 ℃ for 15 minutes. Until golden.
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. The freshly baked mooncakes are hard. After cooling, the cake skin will become soft one day. It is called oil return. According to the formula, the oil return days vary from 13 days. 2. Peanut oil can be replaced by corn oil. However, peanut oil has a fast return speed and high glossiness after return. 3. You can buy Jianshui and invert syrup online. Be sure to use Jianshui. I make Jianshui by myself. The ratio of alkali noodles and water is 1-3. For example, 10 grams of alkali noodles to 30 grams of water is 40 grams of Jianshui. There are skills in making delicious dishes.
