Chinese Food
Cantonese moon cake
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The moon is round on August 15. The moon cake is sweet and fragrant in the Mid Autumn Festival
Cooking ingredients
Cooking Steps
Step1:First, let's enjoy the finished drawing. Isn't it beautiful?
Step2:Soak salted egg yolk in vegetable oil for half an hour. Remove the fishy smel
Step3:Medium gluten flour and milk powder mixed and sifte
Step4:Ready to convert syrup. First time I make moon cakes, I choose to use archaic syrup
Step5:Add water and stir evenl
Step6:Add peanut oil again. Stir wel
Step7:Then pour it into flour. Mix well. Cover with plastic wrap and stand still for 1 hour. The dough must stand still. Don't be too anxiou
Step8:The dough at rest is divided into small parts of 10G each as neede
Step9:I'll divide the lotus into small parts first. I use the brand of shukeman. The ratio of skin and filling is 2-8 (for example, the skin is 20g, the filling is 80g, and the filling is the weight of lotus seed paste and egg yolk
Step10:The yolk should be roasted at 170 ℃ for a while. Remember not to dry and bake well. Just right amoun
Step11:Then cover the egg yolk with lotus paste fillin
Step12:Then cover the stuffing with the leather. Slowly push the leather upward with two hands. Then tighten it with the tiger mouth until the stuffing is completely evenly covered
Step13:Sprinkle some dry powder on the moon cake mold. This is easy to demould the pressed moon cake. The wrapped moon cake dough is stuffed into the moon cake mold
Step14:Press the moon cake mold directly on the baking tray. Press out the moon cake pattern. Lift up the moon cake mold. Spray water on the surface of the moon cake. Put it into the middle layer of the pre preheated oven. Use the up and down heat for 170 degrees. Bake for 20 minutes
Step15:In the middle of the process, take out and brush the egg yolk water every 5 minutes (only brush the surface). Then put it in and bake until the surface is colored
Step16:You can bake until the surface is colored. It's a room full of fragrance. It's tempting
Cooking tips:1. The thickness of the skin and filling will affect the pattern. 2. Before baking the moon cake, remember to spray some water. 3. Xiaomeng bake the moon cake slowly at low temperature according to his own experience. It is found that the moon cake will not collapse (or the filling is too soft. Hahaha). 4. Shelf life - because it is a homemade hand-made moon cake, the shelf life is not so long. It is suggested to eat it within 7 days. The taste can keep the best. There are skills in making delicious dishes.
