Chinese Food
Cantonese moon cake
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Canton style moon cake is famous all over the world. The most important thing is its extremely exquisite material selection and production technology. It is characterized by thin and soft skin, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging and convenient carrying. It is a good gift for people on the Mid Autumn Festival and an indispensable good product for people on the full moon night of the Mid Autumn Festival. Since I bought the oven, mooncakes are basically made by myself. I can choose the filling I like. I can also adjust the sweetness by myself. I can choose the packing by myself. I feel very fulfilled.
Cooking ingredients
Cooking Steps
Step1:Turn syrup and water into a container.
Step2:Add the oil. Mix with the hand beater until it is emulsified. Pour the oil in three times slowly. Add a little more at the first time. Mix evenly and add in turn until it is completely emulsified and smooth.
Step3:Smooth condition.
Step4:All powders are screened together for use.
Step5:Pour the sifted flour on the mat. Reserve a little flour to adjust the hardness.
Step6:Then pile the flour into a hillside. Empty the middle.
Step7:Pour the prepared liquid in.
Step8:Spread the flour in a little bit with a scraper.
Step9:Slowly merge. Until they merge into a dough.
Step10:Wrap the dough with plastic wrap. Comb it for at least 2 hours. 4 hours is the best.
Step11:The combed flour is divided into small pieces. Each piece is 15g. The ratio of dough to filling is 3-7.
Step12:Take out a piece of dough and rub it into a ball.
Step13:Spread a little bit, then flatten it with a scraper.
Step14:A little more powder on your hand. Gently lift up the dough.
Step15:Five kernel stuffing should be kneaded into a ball with 35g in advance.
Step16:Take the dough and put it on the tiger's mouth of one hand. Dip a little flour on the hand. Then put the stuffing ready to be kneaded into a ball in the center of the pie.
Step17:Push up little by little. Hands must be light. Don't expose. Try to make your face even.
Step18:When it's wrapped, it's a ball. Pat a layer of powder on the ball for demoulding.
Step19:Make all the mooncakes in turn. Put them directly on the baking tray. Reserve some space. Put the ball in the mold. Press the mooncake mold directly on the baking tray. Press out the mooncake pattern at the speed. Lift the mold immediately. It's finished.
Step20:Spray a little water on the surface of the moon cake. Then put it into the oven with the temperature of 150 ℃ and 140 ℃ and bake for 5 minutes. (adjust the temperature to my oven. My oven is too hot.
Step21:Take an egg yolk, add a little salt, a little oil, and mix smoothly.
Step22:After 5 minutes, the moon cake pattern will be set. After it is not hot at room temperature, dip a little yolk liquid with a wool brush. Brush a layer of yolk water on the surface at a speed. Do not brush on the side. Make sure that the yolk water does not flow to the side. Try to keep only one layer on the surface. After all is completed, put it into the oven for 1015 minutes. This time will be adjusted according to your own ove
Step23:
Cooking tips:1. The Jian water used in moon cake is used to neutralize the acidity of syrup. Because if it's an acid crust, it's not easy to color when baking. And the more alkaline the crust is, the easier to color when baking. In addition, Jianshui can also make the crust slightly fluffy. It should be noted that due to the differences in production (different syrup concentration, different acid content, etc.), the amount of water needed for different conversion syrup is different. The amount of water in the formula may not meet your actual requirements. The safest way to do this is to try a few things first. Observe the coloring effect of the lower crust. If you don't color it, it means less water is used. On the contrary, if the color is too deep, it means too much water is used. 2. The moon cake just baked. The crust is very dry and hard. After cooling and sealing for a period of time, the crust will gradually become soft. The surface will also produce an oily luster. This process is called oil return. Return oil of the crust; formulation and conversion of the crust
