Chinese Food
Cantonese date mud moon cake
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The jujube paste fried by myself is more fragrant and mellow. It's more reassuring to eat. I use 100g mold. Each 50g. Filling ratio is 3-2. This size is just one piece at a time. It's convenient without cutting.
Cooking ingredients
Cooking Steps
Step1:Mix the syrup, oil and water first, then pour in the sifted powder and mix well. Knead and refrigerate for 20 minutes.
Step2:At the same time, make the stuffing of jujube paste on the noodles - steam the jujube in water, remove the core of jujube, and use the blender or wall breaker to make the paste. Put the glutinous rice flour into the hot pot. Stir fry it over low heat (slightly yellow in color and fragrant) for standb
Step3:Put jujube puree in a non stick pot. Add sugar and stir slowly. Stir until the water evaporates. When it is difficult to stir, add the cooked glutinous rice flour and some oil and stir well
Step4:Cool in the air. Divide into several pieces of equal size. Knead them into balls by hand for us
Step5:Take 20g dough (the ratio of skin and stuffing I use is 2; 3). Press it into the middle thick and thin nest around the pal
Step6:Press the stuffing with the right thumb. The circle formed by the left tiger mouth is rotating and squeezing the skin. Gradually reduce the sealing
Step7:Put it on the baking tray with oiled paper. Flatten it slightly. Press out the pattern with the moul
Step8:Leave a little space between each. Put it in the middle of the oven. Heat up and down 170 degrees. Bake for 20 minutes or so.
Step9:Bake for 8 minutes, then brush a little mixture of egg yolk and water. Color.
Step10:Detai
Step11:Detai
Step12:Detai
Cooking tips:Let it cool after baking. Seal and return the oil for a few days. I didn't return the oil when I took the picture. The skin just baked is hard. There are skills in making delicious dishes.
