Chinese Food
Crab moon cake
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No matter how many patterns are changed, they can't compete with this lifelike and lovely crab moon cake. this autumn. Let's plant some of the hottest and most beloved moon cake shapes. Don't wait. I'm looking forward to exploding your circle of friends.
Cooking ingredients
Cooking Steps
Step1:Peanut oil, conversion syrup, alkali water, three materials are strictly weighed and stirred evenly.
Step2:Sift in medium gluten flour. Use a gloved hand or scraper. Knead or mix until the dough is smooth, soft and hard without dry powder. Immediately bag it. Put it in the refrigerator and relax for about two hours.
Step3:Spray salted egg yolk with high concentration white spirit. Bake it at 150 ℃ for five minutes until it's about to pour oil. Never over heat it. Otherwise, the egg yolk will be very dry, Sandy and hard. If possible, soak salted egg yolk in corn oil overnight. The taste of egg yolk will be better.
Step4:The yolk is wrapped in the stuffing one by one. The total weight should be kept at 40 grams as much as possible. Wrap it well and cover it with plastic wrap for standby.
Step5:Take out the flabby mooncake skin and wait for it to return to temperature. Divide it into 16 parts (about 24g each) and wrap the stuffing prepared in the previous step. Cover with plastic wrap for standby.
Step6:Sprinkle a little flour on the moon cake embryo to prevent sticking. Put it into the moon cake mold (this special-shaped moon cake mold is not easy to put. It's easy to hang on the moon cake embryo to cause the inner filling to be exposed. Try to twist it into a cylinder and put it in again
Step7:Good demoulding. Spray a layer of water mist on the surface. Preheat the oven 180 degrees. Bake at 150 degrees for five minutes. Remove.
Step8:After removal. Cool it down a little. Brush it with egg yolk. Bake in the oven for eight minutes. Take it out and cool it a little. Brush it with yolk liquid. Bake for eight minutes at last. Put it out of the oven. Cool it down. Put it in a bag and seal it.
Step9:The surface and sides can be brushed with yolk liquid. The yolk liquid is a whole yolk. With the yolk liquid slightly diluted by one third of the protein, you can brush the yolk liquid only once. When brushing, try not to dip too much into the brush head. Otherwise, the lines will not be clear enough.
Step10:After two to three days of oil return, the skin becomes oily and soft, which will be better to eat. You don't need to bake more honey for the color. The color will be darker after returning the oil. So you can cook it when it's golden.
Cooking tips:This moon cake is a 63-80g mold. Some people like to wrap the moon cake with thin skin filling 2:8. Some people like 3:7. But this crab moon cake is recommended to be at least 3:7. Because the special-shaped moon cake skin is too thin, it is easy to break the skin and expose the stuffing when it is pressed. The filling amount is written because everyone's taste is different, and the yolk is big or small. It needs to adjust the filling amount according to the proportion to ensure the same size of the moon cake. If it's vacuum salted yolk, it's recommended to buy about 8g for making 63g moon cake. If the yolk is too big, it's recommended to make about 80g moon cake. It's not possible that the moon cake will be exposed when the film is pressed. There are skills in making delicious dishes.
