Chinese Food
Cantonese moon cake (75g)
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[Cantonese style moon cake] 75g moon cake mold (18 pieces) 25g cake skin, 50g filling cake skin ingredients - 200g medium gluten flour, 150g conversion syrup, 50g peanut oil, 50g milk powder, 10g Jianshui, 2G filling - milky yellow coconut, rose sands, monkey mushroom beef, sugar and alcohol five nuts Fillings are bought
Cooking ingredients
Cooking Steps
Step1:Syrup, peanut oil and water must be mixed evenly.
Step2:Flour. Milk powder.
Step3:Stir evenly and form a ball (do not over STIR) and relax in the bag for 1-2 hours.
Step4:The filling is divided into 50 grams each.
Step5:After the dough is relaxed, the crust is divided into 25g each. Wrap the stuffing with both hands in a flat circle to form a circle. Roll it down in the raw flour and pat off the excess flour.
Step6:Use 75% mold to press out the pattern.
Step7:Before entering the oven, spray water on the moon cake with a spray bottle (to prevent the moon cake from cracking during baking).
Step8:Preheat the oven to 170 degrees. Bake in the oven for about five minutes and take out.
Step9:Brush the moon cake lightly with a layer of egg liquid (the egg liquid is a mixture of yolk and a spoon of egg white).
Step10:Preheat the oven again to 160 ℃ and bake for about 10 minutes (color it to the color you like
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. The temperature of each oven is different. Adjust it according to the situation. There are skills in making delicious dishes.
