Chinese Food
[Cantonese mooncake] - the most detailed mooncake practice
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This recipe has been improved by me for a year. As long as you strictly follow this recipe, you will succeed. The moon cake is the most authentic. The rest of the sales depends on your careful printing. This portion can be made into 22 50g mooncakes. If you want to halve it, you can
Cooking ingredients
Cooking Steps
Step1:All material
Step2:Pour the conversion syrup, water and peanut oil into a bowl and stir wel
Step3:Sift in flour and milk powde
Step4:Dough by han
Step5:Knead dough and let it stand for 2 hour
Step6:After standing, put the crust and bean paste in 18G of the crust and 32g of the filling (my mold is 50g. If it's 75g or 100g, it's in 3-7 or 2-8 proportion). Then round it
Step7:Take a cake of skin and flatten it. Put the bean paste stuffing on i
Step8:Then epitheli
Step9:Push and turn the ski
Step10:When the package is complete. Close u
Step11:Sprinkle a little flour in the moon cake mould to prevent sticking. Sprinkle flour before making a moon cake. Otherwise, it is difficult to demould
Step12:Dough into mol
Step13:Press wel
Step14:Water in a spray bottle. Spray some water on the moon cak
Step15:Preheat the oven for 8 minutes, then put it in the middle layer of the oven and bake at 200 ℃ for 5 minutes, then take it ou
Step16:Brush a layer of egg yolk water on the surface. Put it in the middle layer of the oven and bake for about 15 minutes (easy to scorch. Be sure to watch it beside). Until the surface is golden.
Step17:You can't eat hot tofu in a hurry. Wait until the moon cake returns oil . After the moon cake is cooled and sealed for 2-3 days, the crust will become soft. It's the best time to eat the moon cake at this time.
Step18:Remember to hand in your homework.
Cooking tips:There should be no more and no less Jianshui. It must be accurately measured with a 2G spoon. Mooncakes do not swell or collapse. They are good at cooking.
