Coconut red koji cake-You Are Foodie

By Myra
28

Coconut red koji cake

[drug name] Monascus[family name] fungus Monascus purpureus[alias] Chiqu, Danqu, Hongmi, Fuqu, Hongmi, Hongcao, Hongqu rice, Hongqu[nature and taste] sweet, warm and non-toxic.[properties] it is a by-product of brewing. It is not only used for coloring food, but also used as medicine.【 channel tropism 】 liver; Spleen; Stomach; Large intestine meridianCharacter: irregular granule, like broken rice; It is brownish red in appearance, crispy in texture, pink in cross section, slightly sour and light in taste. It is better to be red, crispy and aged for a long time.Processing: screen the dust and remove impurities. Monascus charcoal: stir fry the pure Monascus slightly to make the exterior black and the interior yellow. Spray with clean water and cool.Source: it is Monascus rice which is parasitized by Monascus purpureus on Japonica rice.Main indications: promoting blood circulation and removing blood stasis; Invigorate the spleen and eliminate food.Red koji pastry! There are many layers of pastry! Crispy taste! Men, women and children are used to eating!

Adjust the temperature according to your oven.

Step 1 . Oil skin material, medium gluten flour, 115 grams! Lard 20g! 45 grams of water! 25 grams of sugar!

Step 2 . All materials are mixed evenly

Step 3 . He Cheng can pull out the hand mask! Put it aside and cover it with plastic wrap to wake up

Step 4 . Pastry material! Lard 45 grams! Monascus powder 5g! Low gluten flour 90g synthetic dough

Step 5 . Pastry (45g lard, 5g Monascus powder, 90g low gluten flour) synthetic dough.

Step 6 . Coconut stuffing! 70g sugar and 70g egg liquid! 140g coconut paste, synthetic coconut paste

Step 7 . Coconut stuffing (egg liquid, sugar, coconut synthetic coconut stuffing)

Step 8 . The oily skin is divided into agents of the same size and rounded

Step 9 . The pastry is divided into equal parts with the water pastry. A water pastry "thin package" has a pastry! Close your mouth with a tiger! Wrap up and wake up!

Step 10 . Wrap it all with plastic wrap. Wake up! Prevent the dough from drying

Step 11 . Roll into ox tongue shape

Step 12 . Roll it up and cover it with fresh-keeping film again. Wake up for 15 minutes

Step 13 . Roll it into ox tongue shape again. Before rolling it, you'd better cut off a little edge, roll it according to the above method, and wake up again for 15 minutes

Step 14 . Roll it up from one side, put it on one side, cover it with plastic wrap and wake up for 15 minutes

Step 15 . Cut in half from the middle

Step 16 . Middle cut up

Step 17 . Roll into pieces with a rolling pin

Step 18 . Roll the dough bag with a coconut stuffing, and the coconut stuffing is also divided into the same parts in advance for standby! It's so troublesome not to pack!

Step 19 . The baking tray is covered with oil absorbent paper, and the prepared Monascus crisp is evenly placed on the baking tray

Step 20 . Preheat the oven and heat it up and down 180 degrees

Step 21 . Bake in the middle layer for 10 minutes, turn to 130 ℃ and 140 ℃ for 10 minutes

Step 22 . Cool and pack

Step 23 . It's just right to pack the moon cake in a 50g box.

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