Chinese Food
Cantonese moon cake
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In the major food website. As long as the search for cantonese moon cake these keywords. All kinds of recipes come. I've made several different formulas. Some are sticky, some are dry and hard, some are bleeding, some are shrinking. Perhaps. This is a test of the saying what suits others does not necessarily suit you. In the process of touching, crawling, rolling and beating, it has finally become a suitable recipe for myself. The bag is not sticky at all. The shape is perfect after baking. It is fragrant and delicious after returning the oil. It must be recorded. It's convenient for you to check next year. This recipe can make 17 75g mooncakes. Because the products of various brands are very different, so the brand name is also recorded. This time, I bought all the fillings. The fillings brands include guangjiu, Shunnan, lianxianglou and Zhujiang. I think Zhujiang is the best one to use. Shunnan's low sugar black sesame has a good taste, but it's soft. It can be refrigerated after filling. Xiangshan for egg yolk. It's not steamed or roasted. It's directly wrapped after thawing. It's not too dry
Cooking ingredients
Cooking Steps
Step1:Pour the invert syrup, water and peanut oil into the mixing basin. Mix well with hand pump or scraper.
Step2:Pour in the flour, mix well and form a ball. Put it in the fresh-keeping bag. Relax at room temperature for 2 hours.
Step3:When loosening the crust, divide the filling. I'm a 75g mold. 25g crust and 50g stuffing (including yolk). If you are very skilled, you can also have 20g pie crust, 55g stuffing, or just 2-8 ratio. 15g pie crust, 60g stuffing. Anyway, I can't pack this.
Step4:The crust is also called good. Cover with plastic wrap for use.
Step5:Take a crust. Press it flat and put on the stuffing.
Step6:Two hands together. Push the crust up with tiger's mouth. Finish and round.
Step7:Throw the mooncake into cornstarch and roll it.
Step8:Bend your fingers. Put the mooncake in your palm and sieve it for several turns. Shake the excess starch out. There is no need to dip too much starch here. As long as the moon cake becomes matte.
Step9:Put in the mold to press. The mould made by the smart hand cake girl is slightly smaller than that of other brands.
Step10:Preheat the oven at 215 degrees for 15 minutes. (I usually preheat 15 ℃ above the target temperature) spray water on the surface of the moon cake. Put it into the oven at 200 ℃ and bake for 5 minutes.
Step11:After the moon cake is slightly shaped, take out the egg yolk spray. (spray with a watering can, not with a brush) put it into the oven again. Bake for 15 minutes at 180 degrees. After coloring, put tin paper on it in time.
Step12:The crust of mooncakes just out of the oven is soft. Don't touch it. It will become very dry and hard in a few minutes. After the moon cake cools, put it into a sealed bag. It can return oil in 2 days. The cake skin will become soft and oily.
Step13:Perfec
Step14:Another cu
Cooking tips:There are skills in making delicious dishes.
