Chinese Food
Cantonese moon cake
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Cantonese moon cake is one of the local characteristics of Guangdong Province. In southern China, especially in Guangdong, Guangxi, Jiangxi and other places, folk Mid Autumn Festival food is a form of mid autumn moon cake. The taste of cantonese moon cake conforms to the taste of southerners.
Cooking ingredients
Cooking Steps
Step1:Pour 76g of conversion syrup, 26G of vegetable oil and 2G of water into a large bowl. Stir wel
Step2:120g moon cake powder sifted and mixe
Step3:Make a smooth dough. Leave the wrap loose for one hour (refrigerate
Step4:Moon cake filling is divided into about 23g. Round (11 in total
Step5:Divide the flabby mooncake skin into about 20g. Round it (11 in total
Step6:Put on disposable film gloves. Press the pie crust into a circle. Put in the filling. Slowly push the crust upward until the crust covers the filling. Close up. Round
Step7:Dip the mooncake ball with a little dry flour. Put it into the mold. Press out the patter
Step8:Preheat the oven for 200 degrees. Spray a little water before putting it into the oven. Bake for 5 minutes. Brush the egg liquid. Bake for another 15 minutes and then it will be out of the oven
Cooking tips:The water is made up of edible alkaline noodles and water. The proportion is 1-3. That is to say, 1g alkaline noodles mixed with 3G water can be made into 4G Jian water. Jian water can neutralize the acidity of syrup. The ratio of easy coloring skin and filling when the moon cake is baked is 1-4. That is to say, 50g moon cake, 10g skin, 40 g filling egg yolk and lotus seed paste (without preparing egg yolk for the first time) have skills in making delicious dishes.
