Chinese Food
Cantonese cream moon cake
(113207 views)
Cantonese moon cake. The taste of ancient times. The taste of grounding. I remember when I was a child, this kind of moon cake was placed in my house every Mid Autumn Festival. Unlike today, the style and taste of moon cakes are so many that they fly all over the sky. Since cantonese moon cakes can be passed down for such a long time, there is a natural reason for their delicious taste. The thin skin and filling are one of the big ones. The soft waxy and sweet after oil return is the second. It is very suitable for home-made. The materials are simple and the steps are not complicated.
Cooking ingredients
Cooking Steps
Step1:Transform syrup, corn oil, water. Mix wel
Step2:Add flour. Knead into a smooth doug
Step3:Cover the dough with plastic wrap and let it stand for 2 hours before us
Step4:Divide the cream stuffing into 3035g pieces. Then rub them into circles and refrigerate them. Homemade cream filling here - HTTPS-// www.douguo.com/cookbook/1694440.html
Step5:Standing crust. It's divided into 10 small dough and round
Step6:Flatten a doug
Step7:Take out the filling and put it o
Step8:Use hukou to slowly push on the net until the crust completely covers the filling. Wrap it well and roundl
Step9:Put it into the raw powder. Roll and stick some dry powder. Beat off the surplus powder
Step10:Use moon cake mold to press out shape. 50g mol
Step11:Put them in the baking tray in turn. Spray a little water on the surface. Put them in the preheated oven. Heat up and down for 200 degrees. Bake for 5 minutes first
Step12:Mix one yolk + 15ml + 1 / 4 protein into yolk water for standby.
Step13:Take out the baked mooncakes (keep the oven in baking mode. Don't turn off) and brush a thin layer of yolk wate
Step14:Keep it in the oven. Bake for about 15 minutes. Observe the coloring condition. If you are satisfied with it, you can get it out of the oven.
Step15:Finished produc
Step16:Finished produc
Cooking tips:The yolk water must not be brushed too much. It will affect the lines. If you brush too much, you can use a paper towel to suck the yolk water away. In the stomach of 50g moon cake mould, the ratio of crust and filling can be 15g-35g. The novice suggests that 20g-30g moon cake should use the commercial finished filling. Because it is not easy to deteriorate. The shelf life of self-made products is short. There are skills in making delicious dishes.
