Chinese Food
Cantonese moon cake
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Cantonese moon cake is a traditional Chinese moon cake, but in this era of additives and preservatives, it has changed its flavor. Next, let's start to make traditional Cantonese moon cake. It's clean, healthy, and tastes n times better than those sold outside
Cooking ingredients
Cooking Steps
Step1:I didn't take a picture of the material. The conversion syrup is cooked by oneself.
Step2:Weigh all the water corn oil conversion syrup in one basin, so that there is no need to wash many molds.
Step3:Mix evenly by hand until it is viscous.
Step4:Pour in medium gluten flour without sievin
Step5:Stir until the flour is completely absorbed, and put into the fresh-keeping bag to wake up at room temperature for more than 2 hours.
Step6:Divide into 25g skin and 25g filling. Use 50g mold to press into the desired pattern.
Step7:Preheat the oven 200 degrees in advance, bake for 5 minutes, take it out and brush with a little egg liquid. Add a few drops of water to the yolk. Remember not to brush too much, not too much. Bake another 180 degrees for 15 minutes.
Step8:Take it out and put it on. You can eat it when you return the oil.
Cooking tips:It takes two days or so for cantonese moon cakes to get oil back, and there are skills to make delicious dishes.
