Chinese Food
Cantonese rum Cranberry mooncake
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Chinese traditional Mid Autumn Festival families will eat moon cakes and enjoy the moon. There will be a custom of worshiping the moon in other areas - this is the time of the Mid Autumn Festival. Let's share a Cantonese style moon cake making process with drizzle - like little friends to try it? It's delicious. The recipe is 75g / piece / 14 mooncakes; the ratio of skin and stuffing is 2-8.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. 110g of cake skin Cantonese ready mix powder, 6G of milk powder, 84ml of invert sugar sauce and 27ml of corn oil. Filling - rum cranberry 840g. Brush the surface - 1 egg yolk and 10ml pure water. Hand flour - corn starch proper.
Step2:840g of rum Cranberry stuffing is divided into 60g for reunion.
Step3:Mix 84ml of invert sugar sauce and 27ml of corn oil into the container and stir well.
Step4:Sift 110g of Cantonese ready mixed powder (no need to add water) and 6G of milk powder into the dough without dry powde
Step5:Cover the film and let it rest for about 1 hour.
Step6:Divide the dough into 15g pieces.
Step7:Flatten a dough. Add Cranberry stuffing
Step8:Use tiger mouth to close mouth slowly. Slowly climb the dough onto the filling. Slowly tighten the seal.
Step9:Paste a little corn starch on the bottom of the dough to prevent sticking.
Step10:Roll the dough into cornstarch. Brush off excess hand powder with a brus
Step11:Put the dough with a little hand powder into a 75g round moon cake mold. Use a flower slice to flatten the bottom of the moon cake dough
Step12:The mould is pressed in the baking tray. Pay attention to the uniform strength of the technique. It is easy to lift the mould. A mooncake embryo is finished. At this time, the oven is preheated 200 degrees up and down.
Step13:Moon cake embry
Step14:Spray a thin layer of water on the surface. It can be sent to the preheated oven for baking and shaping
Step15:Bake at 200 degrees for five minutes.
Step16:Mix 1 yolk with 10ml pure water and sift.
Step17:Take out the shaped moon cake embryo, brush a thin layer of egg liquid on the surface with a brush, and then send it to the oven for baking.
Step18:Bake. Heat up and down 180 degrees for 15 minutes, until golden.
Step19:Cantonese Cranberry mooncakes are coming ou
Step20:Patter
Step21:Organizatio
Cooking tips:1. Cantonese moon cake skin. Does it take a long time to relax? A - one hour or so. No need to relax for a long time. 2. I think the skin of the moon cake is too small. What should I do? A - this recipe can match 2 skin-8 stuffing; or 3 skin-7 stuffing. 4 skin-6 stuffing; all are OK. According to their own needs to increase the ingredients of the crust. 3. Where did you get the stuffing? A - it's made by ourselves. 4. Rum Cranberry filling - 38ml rum, 30ml purified water, 220g cranberry, 880g white bean sand; cranberry and rum, pure water soak for 2 hours. Cranberry into the cooking machine, smash and mix into white bean sand and knead evenly. If the stuffing is too wet, stir fry it over low heat. It is OK to reach the ideal state. 5. What's the reason for the moon cake bulging when it's baked? A - the filling is too wet. There is too much water vapor. So the baked moon cake will swell. You can stir fry the wet stuffing. Volatilization of water vapor can be avoided in the production. 6. Baking
