Chinese Food
Cantonese moon cake
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I always like eating cantonese moon cakes. After I learned how to make them, I feel better and more reassured than what I bought. The method is simpler than what I thought. I also carefully bought the packaging and gave it to my friends. I got unanimous praise. Full of sincerity.
Cooking ingredients
Cooking Steps
Step1:Put the water, peanut oil and syrup into the basin. Stir well. My syrup is a little thick. With the help of the electric egg beater, add the flour directly after the mixture of water and milk. I haven't passed the sieve. The requirements for Chinese snacks are not high.
Step2:It's easy to mix with a rubber shovel. I didn't use it. Then I used the plastic wrap to relax for about 1.5 hours. Some people said that the longer the relaxation, the less sticky the hand. I felt that the hand was sticky when I relaxed for half a day. So I usually didn't relax for more than two hours
Step3:The egg yolk I bought from Weishan Lake in a certain treasure. It's only wrapped in a high-level white wine. The oven is 120 degrees and 5 minutes. Never bake out the oil. It's not good. It's also dry.
Step4:I used a 50g mold. So I split each yolk in two. Then I weighed the stuffing
Step5:One is for a good package. The other is that I like to eat moon cake skin. So it's all used 4-6. Lotus seed paste + half egg yolk 30g for each filling. Press lotus seed paste flat. Wrap in egg yolk. Rub it round by hand
Step6:Jujube paste and walnut stuffing - the dried walnut kernel should be of good quality. Otherwise, it will not smell good when roasted. The oven is 160 degrees and 15 minutes. After cooling, blow off the floating skin. Chop it and add it to jujube paste stuffing. The proportion is free. I have also added almonds and macadamia nuts. My family prefer walnuts. Cut up the walnuts a little to prevent the skin from breaking. Also weigh 30g each. Rub the circle.
Step7:Split the mooncake skin. 20g per dough. Do not use a rolling pin. Use your hand to pinch flat. Cover the filling gently. Push it up with the tiger's mouth. This proportion is easy to wrap. I wear disposable gloves all the way from filling to leather. It's totally non stick.
Step8:Then press the mold. Be sure to level it, press it gently first, and then press it hard slowly. I've tried to wrap thin powder to prevent sticking. But it will be white when it's baked. It's like mildew. So I just brush oil to prevent sticking. A little oil is good. There's almost no oil and no sticking behind.
Step9:Spray a little water on the surface of the moon cake. Set it at 180 degrees for 5 minutes. Brush the yolk. The ratio is one yolk and one scoop of egg white. Use the brush to press on the edge of the bowl. The brush is thinner and thicker, which will lead to unclear lines. Then turn 165 degrees for 20 minute
Step10:After cooling, carefully move it into the packing box. Wait for the oil to return.
Step11:Because there are many online tutorials. I'm lazy. I didn't take the process map. I'll reply again if there's a problem. It's really deliciou
Cooking tips:1. The most fragrant peanut oil is used. 2. I made the stuffing by myself. Maybe the skill is not good. Especially the mastery of water and oil. I think it's better to buy a good brand. Of course, lianxianglou, Guangzhou Restaurant and Shunnan are all good. 3. The self-made and marketing of conversion syrup are all OK. I bought Shunnan golden syrup this time. 4. My recipe will return oil the next day. 34 days are the most delicious. Cooking and cooking are all skillful 。
