Chinese Food
Cantonese moon cake skin + various moon cake making methods
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This is the end of my moon cake. There are filling and Soviet style moon cakes before. You can take them as you need.
Cooking ingredients
Cooking Steps
Step1:Invert syrup, alkali water and peanut oil. Beat until the color is turbi
Step2:Add low gluten flour. Stir until the dough surface is bright. Let stand and relax for one hour
Step3:You can prepare the stuffing at this time. Put all the mooncake stuffing in reserve. (soak the yolk in the spirits for 15 minutes. Take out the 180 degree oven and bake until there is oil oozing out
Step4:The moon cake skin is well divided, and the stuffing is wrapped with the ski
Step5:Brush a layer of oil in the mol
Step6:Oven 200 degrees. After ten minutes, brush a layer of yolk. Bake another ten minute
Step7:Finished product drawin
Cooking tips:1. The general ratio of moon cake filling and skin is 7-3 or 8-2. Novice can try 6-42. Here I use 7-3. So 50g moon cake is 35g filling. 15g skin. The moon cake skin of this recipe can make 26 50g moon cakes or 13 100g moon cakes. You can make dishes and eat well as you need.
