Chinese Food
Record a perfect wave of Cantonese mooncakes
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In 2018, I'm busy with the mooncake rose. It's an unplanned thing. Thank you for your trust and affirmation. There are also some friends recommended for me. It's just a pity that I can't deal with the fuss alone. For baking, I am full of love and perseverance. Of course, the support and assistance of my family are indispensable here. Let me have energy and strength to gradually enrich my little dream in my heart.
Cooking ingredients
Cooking Steps
Step1:Add the conversion syrup, water and peanut oil into the cooking basi
Step2:Stir evenly with hand pump. Let the three blend fully. There will be lines after hand pump
Step3:Add medium gluten flou
Step4:Use silica gel scraper to start cutting and mixing. After the operation becomes flocculent, continue to use pressing and mixing until there is no dry powder and the dough is even. (it can't be operated like kneading dough). Put the fresh-keeping box or film on it and leave it at room temperature for 1 hour
Step5:The space for the dough to stand. Divide the filling into 50g each. 24 pieces. Cover with plastic wra
Step6:Divide the crust into 35g each. 24 pieces. Cover with plastic wra
Step7:Place the crust in the palm of your hand, press it flat and pat it thin. The middle is a little thick, the edge is a little thin. Put the stuffing on it
Step8:Change the position to make the crust buckle on the filling. Finish with left hand to make the crust fit the fillin
Step9:The left thumb can press the filling lightly. The right thumb can cover the crust
Step10:Turn your right hand slowly and push the crust up until it is completely close
Step11:Gently round after closin
Step12:Wrap the moon cake and put it on the table. Fasten the mol
Step13:One press. Do not repeat and do not allow the mold to mov
Step14:Release the mold with both hands. Push out the mold with the right hand at the same time. The moon cake can easily come out of the mol
Step15:Preheat the oven in advance. Spray water on the moon cake. The middle layer of the oven. Turn on the air oven. Take it out and brush the egg liquid after 155 degrees. Bake it for 12 minutes at 155 degrees. (my oven is CASS 750A). Put the air rack to cool after it is out of the oven
Cooking tips:1. Pay attention to the dry humidity of the crust. The water absorption of different flour is different. The amount of liquid can be adjusted properly; 2. The baking temperature and time. Each oven has a temperature difference. Please adjust it according to the actual temperature of the oven; 3. Spray water before entering the oven. When brushing the egg liquid, pay attention to the evenly beating of the egg liquid. After dipping the egg liquid with a wool brush, scrape the edge of the bowl. There is not too much excess egg liquid. Brush a layer lightly Just fine; 4. I use ordinary mold. There is no dusting. There is no sticking mold. Please adjust the use of hand powder according to the actual operation. But remember not to use too much. There are skills in making delicious dishes.
