Chinese Food
Cantonese moon cake
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The reason for making this mooncake is that the skin of the meat muffin made before is always the same as the yolk crisp. The taste is too crisp and dry. Although the taste is good. But I just want to make the skin soft and have a certain humidity. So I thought of the skin of cantonese moon cake. The taste is soft and really delicious. I made it with the idea of trying. And then I succeeded. The key to cantonese moon cake is Jianshui. I don't sell it here. I made it according to the ratio of edible alkali water = 1-3. I made it yesterday afternoon. I made it this afternoon. Because I didn't use up the meat floss I made yesterday. So I made some meat floss stuffing besides the green bean crispy and salty egg yolk stuffing. The finished product also tastes great.
Cooking ingredients
Cooking Steps
Step1:Sift the flour and add alkali water, sunflower oil, syrup. Knead the dough into a fresh-keeping bag and refrigerate for 4 hours.
Step2:Soak the salted egg yolk in oil and bake it in the oven 180 for 5 minutes until it ripens. It's better not to crack or oil out, otherwise it will affect the taste.
Step3:Divide the mung bean paste into 8 small groups of 25 grams. Then wrap a small group of mung bean paste with a salted egg yolk and put it aside for use.
Step4:Divide the mince into eight 35 gram filling groups. Set aside.
Step5:Take out the loose dough. Divide it into 16 small dough. Roll the dough into a round piece at a time and wrap it into a filling. Slowly close the dough from the bottom to the top.
Step6:Cover the wrapped dough with flour. Sprinkle some flour in the moon cake mold to prevent it from sticking. Put the dough into the moon cake mold and press it into shape. Then put it into the baking tray.
Step7:Put the pan in the oven. Heat it up and down at 200 ℃ for 18 minutes. In the middle of the test, take out and brush the layer of egg liquid on it. Then put it in and continue to bake.
Step8:Finished products. Placing photo
Cooking tips:1. Generally, moon skin moon cake filling = 2-8 or 3-7. I made today's 3-7. I'm always afraid of bursting when wrapping the filling. Some parts of the finished product are almost transparent on the side. It's suggested that novices can make ice skin moon cake like skin filling = 2-3. It's better to wrap. It's not easy to crack. 2. You must take a disposable glove when you make the stuffing and dough. Otherwise, the sticky hands are everywhere. 3. It is suggested that the moon cake should be cooled after baking and refrigerated for more than 24 hours, and the oil will be returned. The moon cake after returning the oil has better taste than the newly baked one, and has skills in cooking and delicious.
