Cantonese beef moon cake-You Are Foodie

By Rosemary
4

Cantonese beef moon cake

Cut section, large pieces of diced beef flashing in between. People suddenly think of the moon cake with barbecued pork / golden hook. It was very moving. There are still a few days to go before the Mid Autumn Festival. Why should we stop work?What is beef? Health? Or cooked? not speak in detail. However, it is safer to use cooked beef. In fact, I have already thought about what beef to use. Once determined to do it, he immediately went to the supermarket to buy a small lump of sauce beef. I have long thought that boiled beef in white water is definitely out of date; Stewed beef may be good; However, the sauce beef in the supermarket is also very good. The meat is tender. The most important thing is not to buy too much. One third of the mooncakes are used up, and the rest are served directly.It is not difficult to make stuffing, but it is still too careless in the end. In fact, I was very cautious at the beginning, but I was impulsive at the end: I poured all the water in the formula before grasping the oil. Perhaps, you can use no water at all. Perhaps, you can only use half of it at most. However, it is too late to repent - the filling is obviously too wet and soft.It is not irreparable. Just try again and again, and most importantly, the amount of stuffing will exceed the budget. Just make do with it. Hope there is no problem during baking.It's not the mud that can't hold onto the wall. Although it can not keep upright and spherical for a long time; Although you have to be more careful when packing; Although I dare not let it stay alone for a long time after forming. It was put into the oven immediately, and the fire was rushed to make it shape quickly. Finally, the effect was good. There was no fear of collapse and burst. Unexpectedly, there was an unexpected discovery - the wet inner filling shortened the oil return time of the cake skin.It's a success....

Main Ingredients

Auxiliary Ingredients

Egg liquid A moderate amount of
Cantonese style moon cake crust 66g

Please refer to the previous recipe for cake crust making.The ratio of the size of the moon cake to the stuffing can be adjusted according to your preferences.The baking time and firepower shall be adjusted according to the actual situation of the oven.

Step 1 . Stuffing.

Step 2 . Roast and chop the nuts, and cut the beef into dices about 1-15 cm square

Step 3 . Pour cake powder and sugar into a bowl and mix well

Step 4 . Pour in nuts, beef and rose sauce

Step 5 . Mix well

Step 6 . Add maltose and oil and mix well

Step 7 . Add water

Step 8 . Grasp well until it can be kneaded into a ball

Step 9 . Take out the loose pastry dough

Step 10 . Divide the skin into 11g / piece and the stuffing into 30g / piece

Step 11 . Take a piece of cake and press it flat

Step 12 . Put in the stuffing

Step 13 . Push the crust up

Step 14 . Closing and rounding

Step 15 . Wrap them one by one

Step 16 . Roll it in the flour and coat it with a thin layer of flour

Step 17 . Put into the mold

Step 18 . compaction

Step 19 . Knock on the left and right

Step 20 . Buckle out the cake blank

Step 21 . Put it into the baking pan and spray water on the surface

Step 22 . Put it into the oven, heat it 230 degrees, heat it 200 degrees, bake it for about 5 minutes

Step 23 . After the surface is shaped, take it out, brush the egg liquid, and then put it into the oven for about 10-15 minutes

Step 24 . The surface is golden and comes out of the furnace

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