Cantonese-style mooncake -You Are Foodie

By Susanna
78

Cantonese-style mooncake

A few days ago, I made a warm-up moon cake with ice skin. Today, I officially started my moon cake revolution.

Main Ingredients

Auxiliary Ingredients

Chinese chestnut A moderate amount of
mung bean paste A moderate amount of
Red bean paste appropriate amount

This moon cake is not very well made. There is a little cracking during baking. It will be leveled after cooling and will not affect its beauty. At the beginning, I didn't know what the problem was. Yesterday, I checked a lot of information on the Internet. Some baking friends said that the stuffing made by themselves would crack (except for the five kernel stuffing), and the finished product would not.

Step 1 . Mix 150g of syrup+2.5g of water+50g of vegetable oil+salt.

Step 2 . Sift in 15g cheese powder.

Step 3 . Both are mixed evenly.

Step 4 . Sift in 200 grams of flour.

Step 5 . Evenly mix with a scraper.

Step 6 . Knead into a smooth dough.

Step 7 . Put the kneaded dough into a fresh-keeping bag and refrigerate it for 2 hours.

Step 8 . Divide the dough into 35g rounds and 60g fillings.

Step 9 . Wrap 53 grams of red bean paste into a 12 gram egg yolk, and roll it round.

Step 10 . Wrap 55 grams of mung bean paste into a 10 gram Chinese chestnut for round preparation.

Step 11 . Take a moon cake skin and press it into the middle of the palm to make it four weeks thick. Wrap it in a filling to make it round.

Step 12 . Roll a small amount of dry flour onto the wrapped raw moon cake embryo.

Step 13 . Put in the grinding tool for modeling.

Step 14 . Put the shaped moon cake on the baking pan covered with tin foil, and spray water on the surface and put it into the oven.

Step 15 . After the mooncake is baked for 5 minutes, take it out of the oven, warm it, brush the surface with egg liquid, and bake it for about 15 minutes.

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