Chinese Food
Wuren moon cake
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The Mid Autumn Festival is coming. Grandma likes to eat Wuren moon cakes very much. Now the ones outside are not very authentic. Besides, they also add preservatives. So I followed master Hou Tongming to learn Wuren moon cakes on the rice bear. The recipe of the master is very authentic. Here I changed it according to him.
Cooking ingredients
Cooking Steps
Step1:First, put in the moon cake syrup, water and peanut oil. Mix well.
Step2:Then put in the common flour. Mix it well until you can't see the flour. Then put in the plastic wrap. Wake up for three hours.
Step3:Mince the stuffing a into a bowl.
Step4:Mix stuffing B into stuffing A. cover with plastic wrap. Let stand for 5 hours
Step5:Weigh out the crust according to 20g.
Step6:The fillings are weighed out by 30g.
Step7:Flatten the skin in your hand. Put the filling on it. Carefully push the skin upward with tiger mouth. Finish the mouth. There should be no gap. And rub it into an oval shape.
Step8:Roll the moon cake into cornstarch, then press it into the mould for about 6 times.
Step9:Put all the mooncakes into the baking tray and spray water. Preheat for 5 minutes at 220 ℃.
Step10:After preheating, put the mooncakes into the oven. Bake for about 5 minutes. Bake until the surface is colored. Pattern is set. Brush a thin layer of egg liquid out of the oven. After brushing, continue baking for about 15 minutes.
Step11:The freshly baked mooncake crust will be very hard. After cooling, it needs to be put into a sealed place for preservation. After two to three days, the crust will gradually become soft and oily. At this time, the taste is very good. Here I made lotus egg yolk filling again.
Cooking tips:There are skills in making delicious dishes.
