Chinese Food
Guangdong style moon cake -- Dousha double yellow moon cake
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Hello, everyone. I'm Yang Yang. I'd like to share a moon cake with you today. It's a piece of moon cake that must be eaten in the Mid-Autumn Festival. When it's half a month away from the Mid-Autumn Festival, various shopping malls and supermarkets will be filled with a variety of dazzling moon cake gift boxes. Some hundreds of them are not cheap. And the main thing is that they are extremely luxurious and beautiful in appearance. But in fact, moon cakes are not cheap How about it? Almost all the time is spent on packing. So Mid Autumn Festival. Make a mooncake for your family and friends. It's a very necessary and happy thing.
Cooking ingredients
Cooking Steps
Step1:First, prepare to make cantonese moon cake skin. Prepare raw materials for weighing.
Step2:Prepare a clean bowl. Pour the vegetable oil and water into the container. Stir slightly.
Step3:Add the syrup into the container. The syrup is the key to the moon cake coloring. You can make it yourself or buy it online.
Step4:Continue to use the hand-held egg beater to stir. Mix the three ingredients thoroughly until they are completely integrated.
Step5:Add the medium gluten powder in the crust to the syrup paste. The powder is the common flour we can see in the supermarket.
Step6:Use the rubber scraper. Mix repeatedly until there is no dry powder. Do not use too much force. No dry powder is even.
Step7:Then put the crust into the container, seal it with plastic film and put it aside for use.
Step8:The dough of the moon cake skin needs to rest for 2 hours. This relaxation is very important. The cake skin is the key to directly affect the moon cake waist collapse.
Step9:Next we start to deal with duck egg yolk. Prepare a non touching golden plate and put the egg yolk on the golden plate. Spray a little high white wine to smell fishy.
Step10:Put it into the preheated oven. The oven temperature is 170 ℃. Bake for 7 minutes. Then take it out and cool it for standby.
Step11:Red bean paste is ready in advance. You can cook it yourself or buy it online. Today we are making 100g double yellow bean paste moon cake. The bean paste is 45g. The two yolks are 25g, and the crust is 30g. 100 grams in all.
Step12:Let's wrap the inner filling. Press the red bean paste into a circle slightly. Then put the processed yolk in the middle of the bean paste. Remember not to put it vertically. Then we can't wrap the inner filling in the moon cake crust.
Step13:Use tiger mouth technique. Slowly wrap the double yolk with bean paste. Note that the yolk must be flat in the bean paste.
Step14:The red bean paste finished with closing should also understand the direction of the yolk. Lie on your back.
Step15:Use the same technique in turn. Make all the remaining stuffing.
Step16:The relaxation time of the cake skin is good. Then divide the cake skin into 30g pieces on average. Generally, the proportion of making moon cakes is 3-7. It's good to remember. How many moulds do you usually use and then convert the
Step17:Then knead the crust slightly. Put it in the baking pan for standby. Try not t
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Cooking tips:The proportion of flour, syrup and oil in the syrup skin of the first cantonese moon cake is more appropriate. The proportion of most Cantonese mooncake skins is 100% of flour, 75% of syrup and 25% of oil 0.5% 。 Second, the reason for the slow return of oil to mooncake is that the proportion of syrup, oil and water is improper, the filling oil is too little, the filling powder is too much, the conversion degree of syrup is not enough, the water content of syrup is too little, the stove fire is too strong when boiling syrup, the syrup returns sand, and the citric acid is too much. March - the moon cake collapses after being baked. The baking time is too long. The filling is not the same. There is too much water in the filling. There is too much sugar in the filling. Four - moon cake diarrhea feet. Too much water in filling, too thick or too soft crust, too low baking temperature, too high gluten of flour, too thick syrup or too high proportion of syrup in crust, and too long standing time after molding. 5. Under one reminder, the proportion of general Cantonese mooncakes. 3 / sunken mooncake skin 7. That is, the proportion of 3-7. No matter how many grams of mooncakes you make, it is OK
