Chinese Food
Taoshanpi moon cake
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Taoshanpi moon cake is very popular in recent years. It belongs to a kind of Japanese and fruit. The cake skin is refined from the traditional Japanese golden taoshanpi. It has a unique flavor. Taoshanpi originated in Taoshan, Japan. It is made of white yundousha and secretly mixed with yolk, milk, cream and other materials. It is famous for its fine and greasy taste. The application of Taoshan cake crust to moon cakes has changed the traditional way of making moon cake crust with wheat flour. Today, Taoshan moon cakes have more colors and more kinds of fillings.
Cooking ingredients
Cooking Steps
Step1:First, pour out the peach mountain skin. Just rub it with your hands. But don't knead it with the method of kneading. The method of rubbing clothes is extrapolated.
Step2:Then divide it into 16 parts, 25g each. If you want to make some patterns, you can use 22 parts each. The extra parts are reserved for color matching.
Step3:Mango Orange stuffing is also taken out. Knead evenly in the same way. The color of stuffing will be slightly lighter. Knead into a ball. The surface is slightly oily.
Step4:The rest of taoshanpi. Add a little pigment. Continue to rub evenly.
Step5:Take out 23g peach mountain skin with color. Press it on the flower piece. Use toothpick to pick out the surplus part. Scrape it flat without bulge. Otherwise, the overall molding will affect the pattern effect
Step6:Rub the white peach mountain skin into a ball. Flatten it with a scraper. Then gently lift the skin and put it on the tiger mouth of the hand. Put the rubbed stuffing on it. Gradually tighten it up. Be sure to make sure that the stuffing is completely close to the skin. Otherwise, the moon cake will go away.
Step7:Put the wrapped ball on the scraper, cover it with the mould prepared for the flower pieces, press it directly for one time and set it up. After demoulding, put it on the baking tray for standby.
Step8:There are many kinds of flowers, shapes and colors. Match them according to your own preferences.
Step9:Heat 180 in the oven. Preheat 160 in advance. Bake about 1520 minutes. Spray a little water on the surface of the moon cake before entering the oven. It can also be used. It depends on personal preference.
Step10:The finished moon cake prevents water vapor at the bottom. You can cool it on the drying net.
Step11:It can be packed when the temperature is down to the hand temperature. The sealed mooncakes can be refrigerated for a week or so. If desiccant is added, the maximum time is one month. Please pay attention to the eating time. 23 days is the best time to eat.
Cooking tips:1. When you bake mooncakes, you must be close to them. Do not pack them with air, or they will bubble after baking. 2. When the moon cake is pressed on the film, you can sprinkle some powder gently, but it is not easy to get too much. 3. The taste of taoshanpi and the choice of filling taste can follow or completely contradict each other. 4. When pressing the film, do not press it directly on the kneading pad. Use a scraper to pad it. Otherwise, it will be glued on the kneading pad. The moon cake will move. 5. Be sure to pay attention at any time when baking. Do not over bake. The colored peach skin is very ugly. There are skills in making delicious dishes.
