Cantonese style plain heart moon cake
Step 1 . This is the ready-made five kernel stuffing I bought.
Step 2 . Mix and knead the cake crust materials into a ball, cover it with fresh-keeping film and place it for 1 hour (the material photo can't be found, please forgive me).
Step 3 . The filling is divided into 70g/ piece, which is filled with five kernels.
Step 4 . Others use egg yolks as hearts, and I use this -- honey dates.
Step 5 . The white stuffing is big cloud bean drops. Wrap the honey dates in it.
Step 6 . It's easy to round the stuffing in the fresh-keeping bag.
Step 7 . Ten balls.
Step 8 . The dough is made into 10 small balls, each weighing about 25g. When you start to wrap it, you need to use two hands, and the picture can't be taken. Looking at the wide gap in the face, it's still very easy to wrap it. Stick some powder on your hands to prevent sticking. Push the skin up a little bit, and the force should be even.
Step 9 . Wrap it up, not too uniform, hee hee.
Step 10 . Press it with a mold. My mold is 125g, so the moon cake is a little thin, and 100g mold is the best.
Step 11 . Bake well, let it cool and seal, and eat it after returning the oil.
Step 12 . This roast is quite satisfactory.
Step 13 . This is also OK. Don't be greedy when applying egg liquid. If it is too thick, the pattern will be filled flat, which will affect the beauty.
Step 14 . Look at my Suxin, it's still very good.
Step 15 . It's a seedless date.
Step 16 . Five kernel, too sweet& lt; br /> The experiment proved that the stuffing made by ourselves was absolutely delicious.
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