Chinese Food
Cantonese moon cake
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The Mid Autumn Festival is coming. The syrup that has been cooked a month in advance will come into use. The mooncake made with this formula can return oil quickly and taste very good. This recipe uses medium gluten flour. If you want to feel good about the skin of the moon cake, you can match it with special flour (the ratio of high gluten flour and low gluten flour is 1-9). This recipe can be used for more than 30 100g mooncakes, 30g crust and 70g stuffing.
Cooking ingredients
Cooking Steps
Step1:Weigh 330g of conversion syrup, 12g of Jianshui and 140g of corn oil. Mix well with egg beater.
Step2:I hit it white with an electric eggbeater.
Step3:Pour in 500g medium gluten flour and knead it into dough, then put it into fresh-keeping bag, knot it and wake up at room temperature for 23 hours. The consistency of each person's syrup is different. Just make a small piece and roll it into a ball. I think it's better to wet the dough.) If you can't make the dough soft and hard, knead your earlobes with your hands and compare them.
Step4:Self made meat floss 500
Step5:Tear 1000g of bean paste or lotus seed paste into small pieces and put them into the meat floss. Knead them into a meat floss that can be held into a ball.
Step6:Each loose meat filling is 70g, and it's hard to make it into a small ball. Try to make it round. If it's uneven, it's hard to wrap the crust
Step7:I made some fillings, such as cantaloupe, strawberry, winter paste, egg yolk lotus paste, etc. 50g of moon cake and filling is 35g. 100g of moon cake and filling is 70g.
Step8:50g of mooncakes and skins are 15g. 100g of mooncakes and skins are 30g.
Step9:Take a pie crust and press it flat and put it into the stuffing. Press the pie with both hands.
Step10:Put it on the fresh-keeping bag, so as to prevent the skin from breaking when taking it.
Step11:Brush the mooncake mould with high gluten flour. Pour out the surplus (I think it's better to demould with high gluten flour). Take a mooncake embryo and roll it on the flour. Then take out the surplus flour and roll it round. Put it into the mould and press it to release. There is surplus flour around the moon cake embryo after demoulding. Use a dry brush to sweep it gently.
Step12:Heat the oven up and down 180 degrees for 10 minutes. Put the moon cake in the oven and spray it one or two times with a sprayer. Bake in the oven for 7 minutes.
Step13:Take it out after 7 minutes. Dip the yolk liquid in the brush and press it gently on the edge of the bowl. Brush it on the convex pattern of the moon cake. Pay attention not to be greedy. If there is too much, it will affect the pattern (the yolk liquid is - 1 / 4 protein and 1 yolk). Do not use silica gel brush.
Step14:Brush the yolk and bake in the oven for 15 to 20 minutes. Each oven has a different temper. Watch out.
Step15:Take it out and cool it.
Step16:The crust of the newly baked mooncakes is very dry and hard. After the mooncakes are cooled, they are sealed at room temperature and kept for 23 days. The crust will gradually become soft and oil
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Cooking tips:This recipe can be used for 30 + Cake skins of 100g moon cakes. 60 + Cake skins of 50g moon cakes. If you want to have a good taste of the cake crust, you should make your own special cake crust - the ratio of high gluten flour and low gluten flour is 1-9 (for example, 500g flour in the formula, 50g flour with high gluten and 450g flour with low gluten are mixed together). Can also be high powder and low powder half) delicious cooking skills.
