Recipe: Cantonese style moon cake - low-gluten flour

Home Cooking Recipe: Cantonese style moon cake - low-gluten flour

Notes:

The moon cake made by myself is of course fresh and delicious. The moon cake bought outside is expensive and not delicious. This is also the second year of my moon cake. This flour is made of moon cake powder. The cake skin is generally soft, although the formula is 50. Gram moon cake, but I open about 45 each time I make it. Maybe every time I weigh it, it is not very accurate. 23 grams of skin, 30 grams of stuffing, about 10 grams of egg yolk, about 63 grams (more than 63 grams) ) I have to prepare the cling film on the table so that the crust does not touch the table.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare things, and an electronic scale

    Prepare things, and an electronic scale

  2. Home Cooking Recipe: Syrup, peanut oil, and water are poured into a clean container and stirred evenly.

    Syrup, peanut oil, and water are poured into a clean container and stirred evenly.

  3. Home Cooking Recipe: Then add all the moon cake powder (the moon cake powder is not filtered)

    Then add all the moon cake powder (the moon cake powder is not filtered)

  4. Home Cooking Recipe: Stir well and wrap it in the plastic wrap, then wake up for 2 hours or so.

    Stir well and wrap it in the plastic wrap, then wake up for 2 hours or so.

  5. Home Cooking Recipe: Now to deal with salted duck eggs, protein, yolk faucet rinse, remember to wash the surface of the white film, and then platter 175-180 degrees for about 5 minutes

    Now to deal with salted duck eggs, protein, yolk faucet rinse, remember to wash the surface of the white film, and then platter 175-180 degrees for about 5 minutes

  6. Home Cooking Recipe: This seems to be a little roast, the oil is out, anyway, it's almost like this, then you can start the package (I handle the egg yolk is relatively simple, directly wash it and bake it, and some make it very complicated)

    This seems to be a little roast, the oil is out, anyway, it's almost like this, then you can start the package (I handle the egg yolk is relatively simple, directly wash it and bake it, and some make it very complicated)

  7. Home Cooking Recipe: Weighing 30 grams of stuffing with egg yolk fillings prefers the lotus fragrant floor and the Guangzhou restaurant (the filling of the lotus fragrant floor is somewhat dry), the Guangzhou restaurant is more greasy and easy to pack.

    Weighing 30 grams of stuffing with egg yolk fillings prefers the lotus fragrant floor and the Guangzhou restaurant (the filling of the lotus fragrant floor is somewhat dry), the Guangzhou restaurant is more greasy and easy to pack.

  8. Home Cooking Recipe: After wrapping, take 23 grams of cake and wrap the stuffing

    After wrapping, take 23 grams of cake and wrap the stuffing

  9. Home Cooking Recipe: Then slowly push it, just wrap it up and wrap it up.

    Then slowly push it, just wrap it up and wrap it up.

  10. Home Cooking Recipe: Bake for 15 minutes at 150 degrees, and after baking for 5 minutes, you have to take out a thin layer of egg yolk (prepare a yolk to break up, thin brush on the surface, the thinner the better)

    Bake for 15 minutes at 150 degrees, and after baking for 5 minutes, you have to take out a thin layer of egg yolk (prepare a yolk to break up, thin brush on the surface, the thinner the better)

  11. Home Cooking Recipe: This is a small portion of the mooncake that is baked. It will harden after being baked. It will take 2-4 days to wait for it to return to the oil. It will be better after the soft egg yolk is oiled.

    This is a small portion of the mooncake that is baked. It will harden after being baked. It will take 2-4 days to wait for it to return to the oil. It will be better after the soft egg yolk is oiled.

Tips:

After the moon cake is ready to cool down, it is best to use a packaging bag. This can be put up to 20 days. If you don’t pack it as soon as possible within 7 days, you can use a brush to brush the mold when you use the mold to print the moon cake, so that the moon cake is easy to release.


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